Cheddar - Jack Crackers
- Ready In:
- 30mins
- Ingredients:
- 11
- Yields:
-
32 crackers
ingredients
- 2⁄3 cup all-purpose flour
- 1⁄4 cup yellow cornmeal
- 1⁄2 teaspoon sugar
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon cayenne pepper
- 2 tablespoons chilled butter, cut into small pieces
- 1⁄2 cup shredded mixed monterey jack and cheddar cheese blend
- 1⁄4 cup ice water
- 1 tablespoon white vinegar
- 2 teaspoons poppy seeds, divided
directions
- Lightly spoon flour into a dry measuring cup, and level with a knife.
- Combine flour and next 5 ingredients (flour through cayenne pepper) in a large bowl, stirring with a whisk.
- Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
- Add cheese, water and vinegar, stir until mixture just comes together.
- Divide dough into 4 equal portions, shaping each into a ball.
- Wrap each ball in plastic wrap; cover and freeze 30 minutes.
- Preheat oven to 375°F degrees.
- Roll 1 ball into an 8 inch circle on parchment paper (i used wax paper), on lightly floured surface (dough will be very thin).
- Sprinkle dough with 1/2 teaspoon seeds, and lightly press the seeds into dough.
- Cut dough into 8 wedges, do not separate wedges.
- Place dough on a large baking sheet.
- Repeat procedure with remaining dough and seeds, arranging on 2 baking sheets.
- Bake at 375°F degrees for 10 minutes or until crackers are brown and crispy.
- Cool completely on a wire rack.
- Separate into wedges.
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Reviews
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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.
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