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August 23, 2004
Cheddar-Jack Crackers
2/3 cup all-purpose flour
1/4 cup stone-ground yellow cornmeal
1/2 teaspoon sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground red pepper
2 tablespoons chilled butter, cut into small pieces
1/2 cup (2 ounces) shredded cheddar-jack cheese
1/4 cup ice water
1 tablespoon white vinegar
2 teaspoons poppy seeds, divided
Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and next 5 ingredients (flour through red pepper) in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add cheese, water, and vinegar; stir until mixture just comes together. Divide dough into 4 equal portions, shaping each into a ball. Wrap each ball in plastic wrap; cover and freeze 30 minutes.
Preheat oven to 375°.
Roll 1 ball into an 8-inch circle on parchment paper on a lightly floured surface (dough will be very thin). Sprinkle dough with 1/2 teaspoon seeds, and lightly press the seeds into dough. Cut dough into 8 wedges (do not separate wedges). Place dough on a large baking sheet. Repeat procedure with remaining dough and seeds, arranging on 2 baking sheets. Bake at 375° for 10 minutes or until crackers are brown and crispy. Cool completely on a wire rack. Separate into wedges.
Yield: 32 crackers (serving size: 2 crackers)
CALORIES 54 (47% from fat); FAT 2.8g (sat 1.7g, mono 0.5g, poly 0.2g); PROTEIN 1.6g; CARB 5.8g; FIBER 0.3g; CHOL 7mg; IRON 0.4mg; SODIUM 95mg; CALC 34mg
Posted by carcharhinid at August 23, 2004 09:30 PM