Cheddar-Jack Crackers
Ingredients
- 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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
410
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).