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Categories:
flour yellow cornmeal sugar salt baking soda butter Cheddar cheese water white vinegar ground black pepper
Viewed: 48 - Published at: 5 years agoIngredients
- 1 34 cups all-purpose flour
- 12 cup yellow cornmeal
- 34 teaspoon sugar
- 34 teaspoon salt
- 12 teaspoon baking soda
- 12 cup butter
- 1 12 cups sharp cheddar cheese, shredded
- 12 cup water, cold
- 2 tablespoons white vinegar
- fresh coarse ground black pepper
Method
- Mix flour, cornmeal, sugar, salt, and baking soda in large bowl.
- Cut in butter with pastry blender until mixture resembles coarse crumbs.
- Stir in cheese, water, and vinegar with fork until mixture forms soft dough.
- Cover dough and refrigerate 1 hour or freeze 30 minutes until firm.
- Preheat oven to 375 degrees.
- Grease 2 large cookie sheets.
- Divide dough into 4 pieces.
- Roll each piece into paper-thin circle on floured surface.
- Sprinkle with pepper; press pepper firmly into dough.
- Cut each circle into 8 wedges; place wedges on prepared cookie sheets.
- Bake about 10 minutes or until crisp.
- Store in airtight container for up to 3 days.
