Cheddar Cheese Shortbread Crackers

Name: Cheddar Cheese Shortbread Crackers
Total time: 2 min
Ingredients: 8 ounces extra-sharp white Cheddar cheese, finely shredded (about 2 cups); 1 cup all-purpose flour; 1/2 cup fine plain white cornmeal; 1 tablespoon cornstarch; 1/2 teaspoon kosher salt; 1/2 teaspoon dry mustard; 1/4 teaspoon black pepper; 1/2 cup cold unsalted butter, cut into 1⁄2-inch pieces; 3 tablespoons water

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Total: 2 hours

Servings: 50

Cost: $0.53 /serving

Author : Paige Grandjean

Ingredients

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8 ounces extra-sharp white Cheddar cheese, finely shredded (about 2 cups)1 cup all-purpose flour1/2 cup fine plain white cornmeal1 tablespoon cornstarch1/2 teaspoon kosher salt1/2 teaspoon dry mustard1/4 teaspoon black pepper1/2 cup cold unsalted butter, cut into 1⁄2-inch pieces3 tablespoons water

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Instructions

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Step 1

Process cheese, flour, cornmeal, cornstarch, salt, dry mustard, and pepper in a food processor until combined, about 5 seconds. Add butter, and process until mixture resembles wet sand, about 20 seconds. With processor running, add water through food chute; process until dough forms a ball, 10 to 15 seconds.

Step 2

Divide dough in half, and shape each half into a 6-inch log, about 1 3⁄4 inches in diameter. Wrap logs individually in plastic wrap; chill at least 1 hour or up to 2 days.

Step 3

Preheat oven to 350°F with oven racks in upper and lower thirds. Unwrap logs, and slice into 1⁄8-inch-thick rounds. Place dough rounds, 1⁄2 inch apart, on 2 parchment paper-lined baking sheets.

Step 4

Bake in preheated oven until edges are golden brown, about 14 minutes, rotating baking sheets top to bottom halfway through bake time. Cool crackers on baking sheets 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.