Prep 10 mins
Cook 24 hrs
From Martha Stewart
Make and share this Cheddar-Cornmeal Icebox Crackers recipe from Food.com.
- 236.59 ml all-purpose flour
- 29.58 ml yellow cornmeal
- 6.16 ml coarse salt
- 1.23 ml cayenne pepper
- 0.25 ml of freshly grated nutmeg
- 29.58 ml chilled unsalted butter, cut into small pieces
- 236.59 ml finely grated cheddar cheese
- 59.14 ml milk, plus
- 14.79 ml milk
- 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°F
- 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.
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 canâ€™t crush them in his hand, which is a problem with lots of other crackers Iâ€™ve tried. Perfect for teething biscuits, although I do keep a close eye on him to make sure he doesnâ€™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!