Ingredients for Cheddar Jack Crackers
- All Purpose Flour
- Yellow Cornmeal
- Sugar
- Baking Soda
- Salt
- Cayenne Pepper
- Butter
- Monterey Jack And Cheddar Cheese Blend
- Ice Water
- White Vinegar
- Poppy Seeds
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How to Make Cheddar Jack Crackers
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl.
- Cut in 1/2 cup (1 stick) cold unsalted butter using a pastry blender or two knives until the mixture resembles coarse crumbs.
- Stir in 1 1/2 cups shredded cheddar and Monterey Jack cheese, 1/4 cup ice water, and 1 tablespoon white vinegar until the dough just comes together. Do not overmix.
- Divide the dough into 4 equal portions and shape each into a ball. Wrap each ball tightly in plastic wrap.
- Refrigerate for at least 30 minutes (or freeze for 30 minutes for easier rolling).
- On a lightly floured surface, roll one dough ball into an 8-inch circle.
- Sprinkle half a tablespoon of sesame seeds (or seeds of your choice) evenly over the dough and gently press them into the surface.
- Cut the dough into 8 wedges, but do not separate the wedges.
- Transfer the dough to a prepared baking sheet.
- Repeat steps 7-10 with the remaining dough balls and seeds.
- Bake for 10-12 minutes, or until the crackers are golden brown and crispy.
- Let the crackers cool completely on a wire rack before separating the wedges.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
0g
Fat
4g
Carbs
0g
