Cheddar-Jack Crackers

Cheddar-Jack CrackersRecipe
Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
Get your young bakers to help with rolling and cutting the dough--use a pizza cutter instead of a knife for safety. Roll out the dough on parchment paper, then transfer it to a baking sheet. If you don't have enough time to roll out all of the dough, refrigerate the remainder for up to 2 days or freeze for up to 2 weeks.


32 crackers (serving size: 2 crackers)

Recipe from

Cooking Light

Nutritional Information

Calories 54
Caloriesfromfat 47 %
Fat 2.8 g
Satfat 1.7 g
Monofat 0.5 g
Polyfat 0.2 g
Protein 1.6 g
Carbohydrate 5.8 g
Fiber 0.3 g
Cholesterol 7 mg
Iron 0.4 mg
Sodium 95 mg
Calcium 34 mg


2/3 cup all-purpose flour
1/4 cup stone-ground yellow cornmeal
1/2 teaspoon sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground red pepper
2 tablespoons chilled butter, cut into small pieces
1/2 cup (2 ounces) shredded cheddar-jack cheese
1/4 cup ice water
1 tablespoon white vinegar
2 teaspoons poppy seeds, divided


Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and next 5 ingredients (flour through red pepper) in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add cheese, water, and vinegar; stir until mixture just comes together. Divide dough into 4 equal portions, shaping each into a ball. Wrap each ball in plastic wrap; cover and freeze 30 minutes.

Preheat oven to 375°.

Roll 1 ball into an 8-inch circle on parchment paper on a lightly floured surface (dough will be very thin). Sprinkle dough with 1/2 teaspoon seeds, and lightly press the seeds into dough. Cut dough into 8 wedges (do not separate wedges). Place dough on a large baking sheet. Repeat procedure with remaining dough and seeds, arranging on 2 baking sheets. Bake at 375° for 10 minutes or until crackers are brown and crispy. Cool completely on a wire rack. Separate into wedges.