Mmm, cheddar crackers. I have been wanting to make this recipe for months. It’s located in the snack section on my cookbook which has not been assigned any season in particular, so there are a handful of recipes that I need to complete outside of the ones listed on my Menu page.
In order to make this recipe you need to freeze 1/4 cup of butter ahead of time. So in an attempt to get ahead of the curve I have been freezing bits of butter in multiple freezers just in case I find myself in a position to make some crackers at that particular location. I have managed to stash 2 1/4 cups of butter at my mothers house (oops) and another 1/4 at my own.
Finally on May 24 I have been able to find the time to make some dough. Another unfortunate thing about this recipe, other than the having to freeze butter part, is that after you make the dough it needs to go into the fridge for an hour * sigh * Sometimes I really don’t like waiting.
They are very yummy. I used 6 year old cheese in this recipe to make sure that they would taste really sharp. fantastic!
I will make this recipe again.
3/4 cup all-purpose flour
1/4 cup yellow cornmeal
1 Tbsp sesame seeds
1/4 tsp salt
1/4 tsp baking powder
¼ cup cold unsalted butter, frozen
1 cup coarsely shredded extra-sharp Cheddar
4 to 5 Tbsp cold water
1 egg whisked with 2 Tbsp water
coarse salt for sprinkling
In a food processor pulse together flour, cornmeal, sesame seeds, salt, and baking powder. Grate in butter using a box grater and pulse until mixture is rough and crumbly. Add Cheddar and 4 tablespoons water and until water is incorporated, adding enough of remaining tablespoon water if necessary to form a soft dough.
On a lightly floured work surface, knead dough in 3 or 4 turns to develop gluten in flour slightly and make dough easier to work with. Form dough into 2 balls and flatten into disks.
Preheat oven to 400F (200C) and line a baking tray with parchment paper.
On a lightly floured surface, roll out half of dough into a 12-inch square (about 1/16 inch thick) and cut out squares 2-inches across, lifting onto prepared baking tray. Repeat with second piece of dough.
Brush squares lightly with egg wash and prick all over with a fork. Sprinkle with salt and sesame seeds and bake until lightly browned, about 13 minutes. Cool before transferring to a plate.
Crackers can be stored for up to 5 days in an airtight container.