Cheddar-Cornmeal Icebox Crackers

Total Time
24hrs 10mins
Prep 10 mins
Cook 24 hrs

From Martha Stewart

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Heat oven to 325°F
  4. 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. Crackers may be made a day ahead and kept in an airtight container at room temperature.
Most Helpful

5 5

I made these crackers for my 10-month-old, and was really happy with how they turned out. They came out nice and crunchy but are firm enough that he can’t crush them in his hand, which is a problem with lots of other crackers I’ve tried. Perfect for teething biscuits, although I do keep a close eye on him to make sure he doesn’t break off too big a piece and choke. I used whole wheat flour instead of white, reduced the salt by half, and omitted the spices, but I had a taste myself and thought they still tasted pretty good. Thank you!