Cheddar Pepper Crisps
1 3/4 cups flour
1/2 cup cornmeal
1/2 tsp EACH baking soda, sugar and salt
1/2 cup cold butter
1 1/2 cup (6 oz) sharp cheddar cheese
1/2 cup cold water
2 Tbsp vinegar
coarse ground pepper
Combine first five ingredients. Cut in butter, till crumbly. Stir in cheese. Sprinkle with water ad vinegar. Toss with fork till a ball forms.
Wrap in plastic wrap and refrigerate for one hour.
Divide into 6 portions, On a lightly floured board, roll out into an 8" circle. Cut into eight wedges and place on a lightly greased pan. Sprinkle with pepper; lightly press into dough.
Bake at 375 for 10-14 minutes.Cool on wire racks. Store in a airtight jar. Makes 4 dozen crackers.
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