CRACKERS - CORN

CRACKERS - CORN image

Number Of Ingredients 10

1 cup (250 mL) all-purpose flour
1 cup (250 mL) fresh stone-ground cornmeal
1 teaspoon (5 mL) kosher salt, plus more for sprinkling
5 black peppercorns, crushed
3 tablespoons (45 mL) sugar
1 teaspoon (5 mL) baking powder
1/2 cup (125 mL) whole milk
4 tablespoons (60 mL) unsalted butter, melted
1 teaspoon (5 mL) finely chopped shallots
1 teaspoon (5 mL) finely chopped fresh thyme

Steps:

Preheat the oven to 400 degrees F (200C). Combine the flour, corn-meal, salt, peppercorns, sugar and baking powder in a large mixing bowl. Place the milk, butter, shallots and thyme in a blender and process for about two minutes, or until well incorporated. Pour the milk mixture into the flour mixture and work the two together with your hands, kneading the dough with your fingers, until a pliable dough forms. Use a rolling pin to roll the dough out between two sheets of parchment paper to a thickness of a ¼ inch or less. Place the bottom parchment with the dough cylinder on a baking sheet. Sprinkle the dough with about 1 teaspoon (5 mL) salt and bake for eight to 10 minutes, or until golden around the edges. Remove the dough from the oven and cut it into squares or, if you prefer, diagonal shapes. (There is no need to separate them at this stage; they easily will break apart once fully baked.) Return the crackers to the oven and bake until golden brown, 10 to 15 minutes. Allow to cool to room temperature and serve. The crackers will keep in an airtight container at room temperature for up to two weeks. Read more: http://www.montrealgazette.com/life/Make+crackers+toast+your+party/5752771/story.html#ixzz1fKdRPp6K