Cheddar - Jack Crackers

Derf's Note:

These home made crackers are far superior to any you can purchase and go wonderfully with all those great winter soups. Also work well as holders of appetizers and use with dips or even alone. We love 'em! Adapted from Cooking light. 30 minute chill (freeze) time not included in cook or prep time.

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Yield: 32 crackers

• 2⁄3; cup all-purpose flour
• ¼ cup yellow cornmeal
• ½ teaspoon sugar
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1⁄8; teaspoon cayenne pepper
• 2 tablespoons chilled butter , cut into small pieces
• ½ cup shredded mixed monterey jack and cheddar cheese blend
• ¼ cup ice water
• 1 tablespoon white vinegar
• 2 teaspoons poppy seeds , divided

Directions:

1. Lightly spoon flour into a dry measuring cup, and level with a knife.
2. Combine flour and next 5 ingredients (flour through cayenne pepper) in a large bowl, stirring with a whisk.
3. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
4. Add cheese, water and vinegar, stir until mixture just comes together.
5. Divide dough into 4 equal portions, shaping each into a ball.
6. Wrap each ball in plastic wrap; cover and freeze 30 minutes.
7. Preheat oven to 375°F degrees.
8. Roll 1 ball into an 8 inch circle on parchment paper (i used wax paper), on lightly floured surface (dough will be very thin).
9. Sprinkle dough with 1/2 teaspoon seeds, and lightly press the seeds into dough.
10. Cut dough into 8 wedges, do not separate wedges.
11. Place dough on a large baking sheet.
12. Repeat procedure with remaining dough and seeds, arranging on 2 baking sheets.
13. Bake at 375°F degrees for 10 minutes or until crackers are brown and crispy.
14. Cool completely on a wire rack.
15. Separate into wedges.

Reviews

[abd297]

These were very yummy...nice and crispy and easy to make. made them for a gift with homemade soup mix. Worth the little effort it takes.

[Cat Berner]

I just finished making these crackers and they turned out great. I did change the recipe a little-instead of cutting them into wedges, I used my smallest biscuit cutter and cut them into little rounds. I let the first batch bake the full 10 minutes and thought they turned out a little too brown, so the next batch I only cooked 8 minutes, and they were perfect. Next time I make these I'll play around with the seasonings and maybe add some garlic or onion powder, thyme, etc.