Wednesday, November 24, 2010

Cheddar Crisp

First I need to point out if you are in the midst of a baking storm please note that these bake at 375 ⁰F. I was wondering why my first batch weren't golden and crisp after 10 minutes and that was why. Duh! Time to step out of the kitchen.
Recipe from ???.
1-3/4 cups all purpose flour
1/2 cup yellow cornmeal
3/4 tsp sugar
3/4 tsp salt
1/2 tsp baking soda
1/2 cup butter or margarine
1-1/2 cups (6 oz) shredded sharp Cheddar cheese
1/2 cup cold water
2 tbsp white vinegar
Coarsely ground black pepper
Mix flour, cornmeal, sugar, salt and baking soda in large bowl. Cut in butter with pasry blender until mixture resembles coarse crumbs. Stir in cheese, water and vinear with fork until mixture forms soft dough. Cover dough and refrigerate 1 hour until firm.
Preheat oven to 375 ⁰F. Grease 2 large cookie sheets. Divide dough into 4 pieces. Roll each piece into paper-thin circle (about 13 inches in diameter) on floured surface. Sprinkle with pepper; press pepper firmly into dough.
Cut each circle into 8 wedges; place wedges on prepared cookie sheets. Bake about 10 minutes or until crisp. Store in airtight container for up to 3 days.


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Momma Lew said...



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