Cheddar Cornmeal Icebox Crackers
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Cheddar Cornmeal Icebox Crackers
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Cheddar Cornmeal Icebox Crackers - homemade crackers made with cheddar cheese and cornmeal with a spicy kick from cayenne pepper.
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Ingredients
- 1 cup all-purpose flour
- 2 tablespoons yellow cornmeal
- 1 1/4 teaspoons kosher salt
- 1/4 teaspoon cayenne pepper
- pinch of freshly grated nutmeg
- 2 tablespoons VERY COLD unsalted butter cut into small pieces
- 1 cup finely grated cheddar cheese
- 1/4 cup plus 1 tablespoon milk
Instructions
- Combine flour, cornmeal, salt, cayenne, and nutmeg in the bowl of a food processor; pulse to combine.
- Add butter; pulse until mixture resembles coarse meal.
- Add cheese; pulse until combined.
- With machine running, add milk; process until dough comes together and is well combined.
- Transfer dough to a work surface. Shape dough into a 2-inch-wide log.
- Wrap with plastic wrap, and refrigerate for at least 24 hours.
- Heat oven to 325 degrees.
- Slice chilled log into 1/4-inch-thick slices.
- Transfer slices to a parchment-lined baking sheet.
- Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes.
- Transfer to a rack to cool.
Notes
- Crackers may be made a day ahead and kept in an airtight container at room temperature.
- from Martha Stewart's Hors d’Oeuvres Handbook
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