Since when are you the type of person to make your own crackers?
You’ll feel fancy. You’ll feel accomplished. You’ll want to show off.
… and all you did was whip up some crackers. Kind of amazing.
What’s going on in these here crackers?
Crunch from cornmeal. Salty goodness from the Parmesan cheese. Spice from cayenne pepper. Nuttiness from whole wheat flour.
Geeez! That’s a lot packed into one little round.
I like using the food processor.
Oh! Did I mention the buttermilk in these crackers?
Heck… they’re nice.
Cracker dough. That took seven minutes from measuring to mixing.
Is this how to people at Ritz make their crackers?
Probably not. Make your own crackers. Show Ritz a thing or two.
Spicy Cornmeal Parmesan Crackers
adapted from 101 Cookbooks
makes about 75 crackers
1 cup white whole wheat flour
1 cup yellow cornmeal
3/4 teaspoon sea salt
1/2 teaspoon baking soda
1/4 teaspoon cayenne pepper
1/2 cup freshly grated Parmesan cheese
2 1/2 Tablespoon unsalted butter, cold, cut into small cubes
3/4 cup cold buttermilk
Preheat oven to 375 degrees F.
In the bowl of a food processor, combine the flour, cornmeal, salt, baking soda, cayenne pepper, Parmesan cheese and butter. Process until the mixture resembles coarse meal. With the machine running, add the buttermilk in a stream. Blend until the dough forms a ball within the mixing bowl.
Transfer the dough to a lightly floured work surface and knead for a few seconds. Wrap the dough in plastic wrap and let rest at room temperature for 15 minutes.
Cut the dough into quarters. Rewrap the rest of the dough while you work with each quarter. Roll the dough out to 1/16-inch thickness. Use a 1-3/4-inch biscuit cutter to cut out the crackers and place them on a baking sheet. Imprint each cracker with the tines of a fork. Repeat until all the crackers and cut out. Bake at 375 degrees F for 12-15 minutes, until the cookies are golden and crisp. Keep a close eye on the crackers after 8 or 10 minutes. They brown quickly. Store in an airtight container for up to two weeks.