April 2014

Cheddar Crackers

Show: Fresh with Anna Olson 2   Chef: Anna Olson   Category: Side Dish

Ease of Cooking: Moderate  
Yields: 64 crackers  

  • 3/4 cup all-purpose flour
  • 1/4 cup yellow cornmeal
  • 1 Tbsp sesame seeds
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/4 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
  1. In a food processor pulse together flour, cornmeal, sesame seeds, salt, and baking powder.
  2. Grate in butter using a box grater and pulse until mixture is rough and crumbly.
  3. Add Cheddar and 4 tablespoons water and until water is incorporated, adding enough of remaining tablespoon water if necessary to form a soft dough.
  4. 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.
  5. Form dough into 2 balls and flatten into disks.
  6. Preheat oven to 400°F and line a baking tray with parchment paper.
  7. 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.
  8. Repeat with second piece of dough.
  9. Brush squares lightly with egg wash and prick all over with a fork.
  10. Sprinkle with salt and sesame seeds and bake until lightly browned, about 13 minutes.
  11. Cool before transferring to a plate.
  12. Crackers can be stored for up to 5 days in an airtight container.
Tags: dessert , dairy

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