Cheddar Cheese Shortbread Crackers

By jenlin

Ingredients

• 8 extra-sharp white Cheddar cheese, finely shredded (about 2 cups)
• 1 cup all-purpose flour
• 1 /2 cup fine plain white cornmeal
• 1 tablespoon cornstarch
• 1 /2 teaspoon kosher salt
• 1 /2 teaspoon dry mustard
• 1 /4 teaspoon black pepper
• 1 /2 cup cold unsalted butter, cut into 1⁄2-inch pieces
• 3 tablespoons water

Details

Adapted from southernliving.com

Preparation

Step 1

Process cheese, flour, cornmeal, cornstarch, salt, dry mustard, and pepper in a food processor until combined, about 5 seconds. Add butter, and process until mixture resembles wet sand, about 20 seconds. With processor running, add water through food chute; process until dough forms a ball, 10 to 15 seconds.

Divide dough in half, and shape each half into a 6-inch log, about 1 3⁄4 inches in diameter. Wrap logs individually in plastic wrap; chill at least 1 hour or up to 2 days.

Preheat oven to 350°F with oven racks in upper and lower thirds. Unwrap logs, and slice into 1⁄8-inch-thick rounds. Place dough rounds, 1⁄2 inch apart, on 2 parchment paper-lined baking sheets.

Bake in preheated oven until edges are golden brown, about 14 minutes, rotating baking sheets top to bottom halfway through bake time. Cool crackers on baking sheets 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.