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Ingredients
- 3/4 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
Preparation
Step 1
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 5 ingredients (through pepper) in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add shredded cheese, water, and white vinegar, and 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 375F.
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 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 375F for 10 minutes or until crackers are brown and crispy. Cool completely on a wire rack. Separate into wedges.