Homemade Crisp Crackers

Name: Homemade Crisp Crackers
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 dozen
Ingredients: 1-3/4 cups all-purpose flour; 1/2 cup cornmeal; 1/2 teaspoon baking soda; 1/2 teaspoon sugar; 1/2 teaspoon salt; 1/2 teaspoon garlic powder; 1/4 teaspoon Italian seasoning; 1/2 cup cold butter, cubed; 1-1/2 cups shredded Colby-Monterey Jack cheese; 1/2 cup plus 2 tablespoons cold water; 2 tablespoons cider vinegar

Total Time Prep: 20 min. + chilling Bake: 20 min./batch + cooling

Yield 4 dozen

Test Kitchen Approved

Store-bought crackers have nothing on these cheesy crisps. Make them in advance and keep them handy in an airtight container for anytime snacking.—Taste of Home Test Kitchen

Ingredients

1-3/4 cups all-purpose flour
1/2 cup cornmeal
1/2 teaspoon baking soda
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon Italian seasoning
1/2 cup cold butter, cubed
1-1/2 cups shredded Colby-Monterey Jack cheese
1/2 cup plus 2 tablespoons cold water
2 tablespoons cider vinegar

Directions

In a large bowl, combine the first 7 ingredients; cut in butter until crumbly. Stir in cheese. Gradually add water and vinegar, tossing with a fork until dough forms a ball. Wrap securely in waxed paper and refrigerate for 1 hour or until firm.
Divide into 6 portions. On a lightly floured surface, roll each portion into an 8-in. circle. Cut into 8 wedges and place on greased baking sheets.
Bake at 375° for 17-20 minutes or until edges are lightly browned. Cool on wire racks. Store in an airtight container.

Nutrition Facts

2 crackers: 103 calories, 6g fat (4g saturated fat), 16mg cholesterol, 145mg sodium, 10g carbohydrate (0 sugars, 0 fiber), 3g protein.

Store-bought crackers have nothing on these cheesy crisps. Make them in advance and keep them handy in an airtight container for anytime snacking.—Taste of Home Test Kitchen

Recipe Creator