Vermont Cornmeal Cheese Crackers
|Prep time||20 minutes|
|Cooking time||20 minutes|
|Total time||40 minutes|
This recipe was entered in our We ♥ Local Cornmeal recipe contest by Kate Laud. Kate says,"These crackers have crunch from the cornmeal partnered with a peppery cheese taste. You can skip the dip and be very satisfied with just a cracker or two, but they're also perfect with guacamole or salsa."
Preheat oven to 400 degrees F.
Mix all ingredients together until they form a loose, crumbly ball. With a rolling pin, roll out dough onto a sheet of parchment paper. The dough should be 1/8" - 3/16" thick. Measure an 11" x 11" square, trimming to make straight edges. Reserve extra dough; you will have enough extra dough to make a second 11" x 11" square.
Use a ruler to gently score six rows and six columns at an equal distance apart so the crackers will be square. Once scored, the crackers can be cut apart with a pizza cutter, but don't separate them yet.
Gently lift the parchment onto a baking sheet and bake the crackers for 6 minutes. After 6 minutes, remove baking sheet from oven and gently flip the parchment so the cracker slab flips over. Bake an additional 4 minutes and remove crackers. Make sure to watch during the second baking so you can remove any crackers that brown before the 4 minutes is done. Sometimes this happens on the edges, depending on your oven.
Repeat with the second square of cracker dough.