Cheddar-Cornmeal Icebox Crackers

From Martha Stewart

• Ready In: 24 hrs 10 mins
• Yields: 20 crackers

Ingredients

• 1  cup all-purpose flour
• 2  tablespoons yellow cornmeal
• 1 1⁄4 teaspoons coarse salt
• 1⁄4 teaspoon cayenne pepper
• 1  pinch  of freshly grated nutmeg
• 2  tablespoons  chilled unsalted butter, cut into small pieces
• 1  cup  finely grated cheddar cheese
• 1⁄4 cup milk, plus
• 1  tablespoon milk

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.