Spicy Cornmeal Parmesan Crackers

Spicy Cornmeal Parmesan Crackers

adapted from 101 Cookbooks

makes about 75 crackers

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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.