Cheddar - Jack Crackers

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 2/3 cup all-purpose flour
• 1/4 cup yellow cornmeal
• 1/2 teaspoon sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 2 tablespoons chilled butter, cut into small pieces
• 1/2 cup shredded mixed monterey jack and cheddar cheese blend
• 1/4 cup ice water
• 1 tablespoon vinegar
• 2 teaspoons poppy seeds, divided

Recipe

• 1 lightly spoon flour into a dry measuring cup, and level with a knife.
• 2 combine flour and next 5 ingredients (flour through cayenne pepper) in a large bowl, stirring with a whisk.
• 3 cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
• 4 add cheese, water and vinegar, stir until mixture just comes together.
• 5 divide dough into 4 equal portions, shaping each into a ball.
• 6 wrap each ball in plastic wrap; cover and freeze 30 minutes.
• 7 preheat oven to 375°f degrees.
• 8 roll 1 ball into an 8 inch circle on parchment paper (i used wax paper), on lightly floured surface (dough will be very thin).
• 9 sprinkle dough with 1/2 teaspoon seeds, and lightly press the seeds into dough.
• 10 cut dough into 8 wedges, do not separate wedges.
• 11 place dough on a large baking sheet.
• 12 repeat procedure with remaining dough and seeds, arranging on 2 baking sheets.
• 13 bake at 375°f degrees for 10 minutes or until crackers are brown and crispy.
• 14 cool completely on a wire rack.
• 15 separate into wedges.