These crackers come in two ways - thin and crisp or puffed and light as air.
- Portion size 44 servings
- 2/3 cups alI-purpose flour
- 1/3 cup cornmeal
- 1 tablespoon finely chopped fresh rosemary (or 1 tsp dried)
- 1/4 teaspoon baking powder
- 1/4 teaspoon cayenne pepper
- 1/4 cup cold butter , cubed
- 1 cup shredded extra-old Cheddar cheese
- 1/4 cup cold water
- 1 egg white , beaten
- 1/2 teaspoon coarse sea salt or kosher salt (optional)
MethodGrease 2 large rimless baking sheets; set aside. In food processor or bowl, mix together flour, cornmeal, rosemary, baking powder and cayenne; pulse or cut in butter with pastry blender or 2 knives until mixture resembles oatmeal. Add Cheddar; pulse or toss to mix. Add water; pulse or toss to form soft dough.
Turn out onto floured surface; divide in half. Knead each for 2 minutes; form into discs. Cover and let rest for 20 minutes.
On lightly floured surface, roll out each disc into 12-inch (30 cm) round. Using 2-inch (8 cm) wide triangle, star or other cookie cutter, cut out shapes; transfer to prepared baking sheets. For thin crackers, prick all over with fork. For puffed crackers, leave as is. Brush lightly with egg white; sprinkle with salt (if using).
Bake in top and bottom thirds of 400 F (200 C) oven, rotating and switching pans halfway through, until golden, 8 to 10 ninutes. Transfer to racks; let cool. (Make-ahead: Store in airtight container for up to 1 week or freeze fo rup to 1 month.)
Nutritional facts Per serving: about
- Sodium 29 mg
- Protein 1 g
- Calories 2.0
- Total fat 2 g
- Cholesterol 6 mg
- Total carbohydrate 2 g
- Iron 1.0
- Folate 2.0
- Vitamin A 2.0