Cheddar-Jack Crackers

By mirelsonp

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

Details

Servings 32

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 375 F.

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 375 F for 10 minutes or until crackers are brown and crispy. Cool completely on a wire rack. Separate into wedges.