These crackers come in two ways - thin and crisp or puffed and light as air.
- Portion size 44 servings
Ingredients
Method
Grease 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
%RDI
- Iron 1.0
- Folate 2.0
- Vitamin A 2.0
