Tuesday, May 17, 2005

Peppery Cheese Crackers

Peppery Cheese Crackers (Adapted from Martha Stewart)

1 cup bread flour
1 cup instant polenta
1 1/2 teaspoons coarse salt
1/2 teaspoon baking soda
1/2 teaspoon paprika
1/2 teaspoon fresh ground black pepper
1 cup grated Mimolette cheese
2 1/2 tablespoons chilled unsalted butter, cut into 1/4" pieces
3/4 cup buttermilk

Preheat oven to 375 degrees.

In a food processor, add bread flour, polenta, salt, baking soda, paprika, pepper and cheese. Pulse until combined. Add butter and pulse until the mixture resembles coarse meal. While the machine is running, pour in the buttermilk and process just until the dough forms a ball.

Scoop dough out onto a lightly floured surface and knead to bring together. Wrap plastic wrap around dough and set aside to rest for 15 minutes.

Evenly divide dough into quarters. Working with one piece at a time, keeping the rest covered, roll out dough as thin as possible - aim to get it at least 1/16" thick on a lightly floured surface. Cut dough into cracker shapes using a fluted pastry wheel. Place crackers onto a baking sheet lined with parchment paper. Repeat process with remaining dough.

Place baking sheets into the oven and bake until the crackers are golden and crisp, about 12 to 18 minutes, rotating the pans halfway through. Remove from the oven and immediately move crackers to a wire rack to cool completely.

Makes several dozen crackers depending on thickness and size.

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