Cheddar-cornmeal Crackers Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Shredded cheddar cheese,
6 tbsp: Unsalted butter,
3/4 cup: All-purpose flour,
1/2 cup: Cornmeal,
1/2 tsp: Ground cumin,
1/4 tsp: Cayenne pepper,
1/4 tsp: Salt,
Directions:
Preliminaries: Adjust oven rack to middle position. Preheat oven to
350 degrees. Procedure: In a food processor fitted with the metal
blade, blend together the cheese and butter. Add the flour, cornmeal,
cumin, cayenne and salt; process until the dough forms a ball. Divide
the dough in half and roll each into 1-1/2 inch diameter cylinder.
Wrap in plastic wrap and refrigerate until completely chilled,
several hours or overnight. Cut the dough into rounds 1/8 inch thick
and place on baking sheets. Bake in a preheated 350 degree oven 10
minutes, or until lightly browned around the edges. Immediately
remove the crackers from the baking sheets and cool on wire racks.
Presentation: Serve at room temperature. Store in airtight containers.
Source from luhu.jp
350 degrees. Procedure: In a food processor fitted with the metal
blade, blend together the cheese and butter. Add the flour, cornmeal,
cumin, cayenne and salt; process until the dough forms a ball. Divide
the dough in half and roll each into 1-1/2 inch diameter cylinder.
Wrap in plastic wrap and refrigerate until completely chilled,
several hours or overnight. Cut the dough into rounds 1/8 inch thick
and place on baking sheets. Bake in a preheated 350 degree oven 10
minutes, or until lightly browned around the edges. Immediately
remove the crackers from the baking sheets and cool on wire racks.
Presentation: Serve at room temperature. Store in airtight containers.
Source from luhu.jp