Vermont Cornmeal Cheese Crackers
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."
Prep Time
Cook Time
Yield
Ingredients
Instructions
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.