Cheddar-Jack Crackers

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.

Yield: 32 crackers (serving size: 2 crackers)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 54
  • Calories from fat: 47%
  • Fat: 2.8g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.6g
  • Carbohydrate: 5.8g
  • Fiber: 0.3g
  • Cholesterol: 7mg
  • Iron: 0.4mg
  • Sodium: 95mg
  • Calcium: 34mg

Ingredients

  • 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

Preparation

  1. 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.
  2. Preheat oven to 375°.
  3. 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.
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