Ingredients
-
1
-
2
-
1 1/4
-
1/4
-
1
-
2
-
1
-
1/4
-
1
-
-
-
-
-
-
Directions
Cheddar-Cornmeal Icebox Crackers, From Martha Stewart, I made these crackers for my 10-month-old, and was really happy with how they turned out They came out nice and crunchy but are firm enough that he can’t crush them in his hand, which is a problem with lots of other crackers I’ve tried Perfect for teething biscuits, although I do keep a close eye on him to make sure he doesn’t break off too big a piece and choke used whole wheat flour instead of white, reduced the salt by half, and omitted the spices, but I had a taste myself and thought they still tasted pretty good Thank you!
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Steps
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1
Done
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Combine Flour, Cornmeal, Salt, Cayenne, and Nutmeg in the Bowl of a Food Processor; Pulse to Combine. Add Butter; Pulse Until Mixture Resembles Coarse Meal. Add Cheese; Pulse Until Combined. With Machine Running, Add Milk; Process Until Dough Comes Together and Is Well Combined. |
|
2
Done
|
Transfer Dough to a Work Surface. Shape Dough Into a 2-Inch-Wide Log. Wrap With Plastic Wrap, and Refrigerate For at Least 24 Hours. |
|
3
Done
|
Heat Oven to 325f |
|
4
Done
|
Slice Chilled Log Into 1/4-Inch-Thick Slices. Transfer Slices to a Parchment-Lined Baking Sheet. Bake Immediately, Rotating Sheet Once, Until Crackers Are Golden Brown and Firm in the Center, 25 to 35 Minutes. Transfer to a Rack to Cool. Crackers May Be Made a Day Ahead and Kept in an Airtight Container at Room Temperature. |
