Cheese Cracker Crisps

Name: Cheese Cracker Crisps
Total time: 2100 s
Yield: 18 servings
Cuisine: American
Ingredients: 3/4 cup all-purpose flour; 1/4 cup yellow cornmeal; 1/4 tsp white sugar; 1/4 cup unsalted butter (cold); 1/4 tsp baking soda; 1/4 tsp salt; 3/4 cup or 3oz - shredded cheese (sharp cheddar is great, but choose what kind you like); 1/4 cup ice cold water; 1 tbsp white vinegar; coarsely ground black pepper

Devon @Devon

Auburn, Nebraska

These crackers are delisious & easy to make. They are perfect to serve with soup & make a show stopper offering at a soup exchange party. Everyone's super impressed by homemade crackers. Don't worry, you need not tell them how easy it was ;)

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Ingredients

35 mins

18 servings

3/4 cupall-purpose flour
1/4 cupyellow cornmeal
1/4 tspwhite sugar
1/4 cupunsalted butter (cold)
1/4 tspbaking soda
1/4 tspsalt
3/4 cupor 3oz - shredded cheese (sharp cheddar is great, but choose what kind you like)
1/4 cupice cold water
1 tbspwhite vinegar
Topping
coarsely ground black pepper

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Steps

35 mins

1

Oven temp - 375°F fahrenheit, bake time - 8 to 10 minutes, yields - about 18 large crackers.
2

Stir together the flour, cornmeal, sugar, salt, baking soda, & sugar in a mixing bowl.
3

Cut the butter into the dry ingredients using a pastry blender tool or with a finely tined fork. Pre cut the butter into small cubes to speed the process.
4

Using a fork, stir in the shredded cheese of your choice, cold water, & vinegar. Knead the dough inside of the bowl until it forms a smooth texture. Shape into a ball, wrap in plastic wrap & place in the freezer for about 15 to 20 minutes.
5

Pre-heat oven to 375°F fahrenheit. Prepare a baking sheet with grease or parchment.
6

Divide the ball in half & roll the portion out to a paper thin round. It should be a little over a foot in diameter. Then cut like a pie using a pizza or pastry wheel cutter. The yield portion is based off of a equal 8 piece cutting, but feel free to get creative or do smaller crackers.
7

Move the dough triangles to the prepared baking sheet. Sprinkle with pepper (if desired), being sure to press the topping into the cracker a little. Bake for 8 to 10 minutes, until golden. Cool on a wire cooling rack. Repeat with other dough ball.
8

Crackers will store in an air tight container after cooled for up to 5 days, but are crispest served immediately. Try other toppings too, such as, sesame seeds, coarse sea salt, or dried herbs.