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Cheddar-Cornmeal Icebox Crackers

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This recipe adapted from "Martha Stewart's Hors d'Oeuvres Handbook" (Clarkson Potter, 1999).

  • Yield: Makes 20 crackers

Ingredients

  • 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

Directions

  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 degrees. 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.

Cook's Notes

Crackers may be made a day ahead and kept in an airtight container at room temperature.

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