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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Reviews (1)

7 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
09/24/2011
I suggest a healthy 2~3 tbls. of ground Pecan Nut "Meat" for addition.Taste is very Southern.Walnuts especially English will give a very destictive flavour as well.