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2 c shredded cheddar cheese 1/2 ts ground cumin
6 tb unsalted butter 1/4 ts cayenne pepper
3/4 c all-purpose flour 1/4 ts salt
1/2 c cornmeal
12 servings
Preliminaries: Adjust oven rack to middle position. Preheat oven to
350 degrees. Procedure: In a food processor fitted with the metal
blade, blend together the cheese and butter. Add the flour, cornmeal,
cumin, cayenne and salt; process until the dough forms a ball. Divide
the dough in half and roll each into 1-1/2 inch diameter cylinder.
Wrap in plastic wrap and refrigerate until completely chilled, several
hours or overnight. Cut the dough into rounds 1/8 inch thick and place
on baking sheets. Bake in a preheated 350 degree oven 10 minutes, or
until lightly browned around the edges. Immediately remove the
crackers from the baking sheets and cool on wire racks. Presentation:
Serve at room temperature. Store in airtight containers.
6 tb unsalted butter 1/4 ts cayenne pepper
3/4 c all-purpose flour 1/4 ts salt
1/2 c cornmeal
12 servings
Preliminaries: Adjust oven rack to middle position. Preheat oven to
350 degrees. Procedure: In a food processor fitted with the metal
blade, blend together the cheese and butter. Add the flour, cornmeal,
cumin, cayenne and salt; process until the dough forms a ball. Divide
the dough in half and roll each into 1-1/2 inch diameter cylinder.
Wrap in plastic wrap and refrigerate until completely chilled, several
hours or overnight. Cut the dough into rounds 1/8 inch thick and place
on baking sheets. Bake in a preheated 350 degree oven 10 minutes, or
until lightly browned around the edges. Immediately remove the
crackers from the baking sheets and cool on wire racks. Presentation:
Serve at room temperature. Store in airtight containers.
