Title: Cheddar-Cornmeal Crackers
Categories: Cracker Bread
Yield: 12 Servings
| 2 | c | Shredded cheddar cheese |
| 6 | tb | Unsalted butter |
| 3/4 | c | All-purpose flour |
| 1/2 | c | Cornmeal |
| 1/2 | ts | Ground cumin |
| 1/4 | ts | Cayenne pepper |
| 1/4 | ts | Salt |
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.