CHEDDAR-CORNMEAL ICEBOX CRACKERS

Cheddar-Cornmeal Icebox Crackers image

Provided by Martha Stewart

Yield Makes 20 crackers

Number Of Ingredients 8

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1 cup all-purpose flour
2 tablespoons yellow cornmeal
1 1/4 teaspoons coarse salt
1/4 teaspoon cayenne pepper
Pinch of freshly grated nutmeg
2 tablespoons chilled unsalted butter, cut into small pieces
1 cup (2 1/2 ounces) finely grated cheddar cheese
1/4 cup plus 1 tablespoon milk

Steps:

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.
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.
Heat oven to 325 degrees. 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.