| |
1 | | cup all-purpose flour |
| |
2 | | tablespoons yellow cornmeal |
| |
1 1/4 | | teaspoons coarse salt |
| |
1/4 | | teaspoon cayenne pepper |
| |
| | Pinch of freshly grated nutmeg |
| |
2 | | tablespoons chilled unsalted butter, cut into small pieces |
| |
1 | | cup (2 1/2 ounces) finely grated Cheddar cheese |
| |
1/4 | | cup plus 1 tablespoon milk |
|
| 1. Combine flour, cornmeal, salt, cayenne, and nutmeg in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. With machine running, add milk; process until dough comes together and is well combined. |
|
| 2. Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours. |
|
| 3. Heat oven to 325°. Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. Transfer to a rack to cool. Crackers may be made a day ahead and kept in an airtight container at room temperature. |
|
| | |
|
| | Note: This recipe adapted from “Martha Stewart" |