 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 24 |
|
Store-bought crackers have nothing on these cheesy crisps. Make them in advance and keep them handy in an airtight container for anytime snacking. Ingredients:
1-3/4 cups king arthur unbleached all-purpose flour |
1/2 cup cornmeal |
1/2 teaspoon baking soda |
1/2 teaspoon sugar |
1/2 teaspoon salt |
1/2 teaspoon garlic powder |
1/4 teaspoon italian seasoning |
1/2 cup cold butter, cubed |
1-1/2 cups (6 ounces) shredded colby-monterey jack cheese |
1/2 cup plus 2 tablespoons cold water |
2 tablespoons cider vinegar |
Directions:
1. In a large bowl, combine the first seven ingredients; cut in butter until crumbly. Stir in cheese. Gradually add water and vinegar, tossing with a fork until dough forms a ball. Wrap in plastic wrap and refrigerate for 1 hour or until firm.
2. Divide into six portions. On a lightly floured surface, roll each portion into an 8-in. circle. Cut into eight wedges and place on greased baking sheets.
3. Bake at 375° for 17-20 minutes or until edges are lightly browned. Cool on wire racks. Store in an airtight container. Yield: 4 dozen.
|
|