Cheddar Parmesan Crisps Recipe
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A light, crisp cracker that is good on their own as a snack or with a soup or salad.
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1 3/4 cups flour
1/2 cup cornmeal
1/2 teaspoon baking soda
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup butter or margarine ( 1 stick)
6 ounces sharp cheddar or regular cheddar, shredded
2 tablespoons white vinegar
coarsely ground black pepper to taste
shredded parmesan cheese to taste
:mixing bowl, cookie sheet
In a large mixing bowl, mix four, corn meal, baking soda, sugar and salt with a pastry blender or fork.
Cut in butter until the mixture resembles coarse crumbs.
Stir in cheese, vinegar and 1/2 cup of cold water just until mixture forms a soft dough.
Shape into a ball and wrap in plastic wrap.
Refrigerate for at least 1/2 hour.
*Optional, can add 1 tablespoon of fresh chopped rosemary to dough.
On a lightly floured surface, roll 1/4 of the dough into a paper thin round approximately 13 inches in diameter.
The edges with be jagged.
Cut into 8 wedges.
Place wedges on a cookie sheet and sprinkle with ground pepper and shredded parmesan.
Press pepper and cheese firmly into the dough with hand or a rolling pin.
Bake for 10 minutes or until lightly brown and crisp.
Remove to a wire rack and cool.
Repeat with remaining dough.
Store crisps in a tightly covered container.
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