Store-bought crackers have nothing on these cheesy crisps. Make them in advance and keep them handy in an airtight container for anytime snacking.—Taste of Home Test Kitchen
Homemade Crisp Crackers
Ingredients
- 1-3/4 cups all-purpose flour
- 1/2 cup cornmeal
- 1/2 teaspoon baking soda
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon Italian seasoning
- 1/2 cup cold butter, cubed
- 1-1/2 cups shredded Colby-Monterey Jack cheese
- 1/2 cup plus 2 tablespoons cold water
- 2 tablespoons cider vinegar
Directions
- In a large bowl, combine the first 7 ingredients; cut in butter until crumbly. Stir in cheese. Gradually add water and vinegar, tossing with a fork until dough forms a ball. Wrap securely in waxed paper and refrigerate for 1 hour or until firm.
- Divide into 6 portions. On a lightly floured surface, roll each portion into an 8-in. circle. Cut into 8 wedges and place on greased baking sheets.
- Bake at 375° for 17-20 minutes or until edges are lightly browned. Cool on wire racks. Store in an airtight container.
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