Cheddar-cornmeal Icebox Crackers

Total Time: 24 hrs 10 mins Preparation Time: 10 mins Cook Time: 24 hrs

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons yellow cornmeal
• 1 1/4 teaspoons coarse salt
• 1/4 teaspoon cayenne pepper
• 1 pinch of freshly grated nutmeg
• 2 tablespoons chilled unsalted butter, cut into small pieces
• 1 cup finely grated cheddar cheese
• 1/4 cup milk, plus
• 1 tablespoon milk

Recipe

• 1 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.
• 2 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.
• 3 heat oven to 325°f
• 4 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.