Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Get your young bakers to help with rolling and cutting the dough - use a pizza cutter instead of a knife for safety. Roll out the dough on parchment paper, then transfer it to a baking sheet. If you don't have enough time to roll out all the dough, refrigerate the remainder for up to 2 days or freeze for up to 2 weeks.
Ingredients[]
- 2/3 cup all-purpose flour
- 1/4 cup stone-ground yellow cornmeal
- 1/2 teaspoon sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- 2 tablespoons chilled butter, cut into small pieces
- 1/2 cup (2 ounces) shredded Cheddar-Jack cheese
- 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 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°.
- Roll 1 ball into an 8-inch circle on parchment paper on a lightly floured surface (dough will be very thin).
- Sprinkle dough with 1/2 teaspoon seeds, and lightly press 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° for 10 minutes or until crackers are brown and crispy.
- Cool completely on a wire rack.
- Separate into wedges.
Yield: 32 crackers (serving size: 2 crackers)