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Ingredients requirements - Cheese Cracker Crisps:
- Take 3/4 cup for all-purpose flour
- Require 1/4 cup yellow cornmeal
- Get 1/4 tsp white sugar
- Get 1/4 cup unsalted butter (cold)
- Take 1/4 tsp baking soda
- Prepare 1/4 tsp - salt
- Take 3/4 cup for or 3oz - shredded cheese (sharp cheddar is great, but choose what kind you like)
- Take 1/4 cup for ice cold water
- Prepare 1 tbsp for white vinegar
- Get Topping
- Require of coarsely ground black pepper
Cheese Cracker Crisps process:
- Oven temp - 375°F fahrenheit, bake time - 8 to 10 minutes, yields - about 18 large crackers.
- Stir together the flour, cornmeal, sugar, salt, baking soda, & sugar in a mixing bowl.
- Cut the butter into the dry ingredients using a pastry blender tool or with a finely tined fork. Pre cut the butter into small cubes to speed the process.
- Using a fork, stir in the shredded cheese of your choice, cold water, & vinegar. Knead the dough inside of the bowl until it forms a smooth texture. Shape into a ball, wrap in plastic wrap & place in the freezer for about 15 to 20 minutes.
- Pre-heat oven to 375°F fahrenheit. Prepare a baking sheet with grease or parchment.
- Divide the ball in half & roll the portion out to a paper thin round. It should be a little over a foot in diameter. Then cut like a pie using a pizza or pastry wheel cutter. The yield portion is based off of a equal 8 piece cutting, but feel free to get creative or do smaller crackers.
- Move the dough triangles to the prepared baking sheet. Sprinkle with pepper (if desired), being sure to press the topping into the cracker a little. Bake for 8 to 10 minutes, until golden. Cool on a wire cooling rack. Repeat with other dough ball.
- Crackers will store in an air tight container after cooled for up to 5 days, but are crispest served immediately. Try other toppings too, such as, sesame seeds, coarse sea salt, or dried herbs.
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