With Sweet Dreams and Even Sweeter Days

Saturday, January 15, 2011

Spicy Parmesan Cornmeal Crackers

I just got home from Atlantic City last night, and I must say I came home a winner! Maybe $33 dollars isn't the biggest jackpot they've ever let slip from between their fingers, but it made me happy nonetheless.  Lucky for me though, this recipe can be made from any budget, so these crackers were happening regardless of the win.

It's hard to explain these crackers, truly.  They are really not like a ritz cracker at all.  They remind me a little bit in texture of the oyster crackers you use in clam chowder and the like.  Their flavor is a mixture of parmesan and spice without being overbearing.  These crackers are very tasty though and are great for snacking on their own, but I could also see them being great in hummus, dips, soups, or with cheese cut up!  This recipe makes a very big yield, so it's perfect for parties.  And won't people be impressed when you whip out your own homemade crackers for an appetizer.  They never have to know how easy they are to make!

I toned down the spice in these for my family, but if you like things with a bit more kick feel free to add more to taste!!  As for me, now I have this $33 dollars burning a hole in my pocket.  Looks like a Starbucks run is in my near future. :)

Spicy Parmesan Cornmeal Crackers

Servings: About 40-60 crackers (depending on size of cutter)
1 cup whole wheat flour
1 cup cornmeal
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon chili powder (substitute cayenne pepper for more of a kick)
1/2 cup grated parmesan cheese
2 1/2 tablespoons unsalted butter (cold cut into tiny pieces)
3/4 cup buttermilk

Preheat oven to 375 degrees.  In a food processor combine all ingredients EXCEPT for the buttermilk.  Process until mixture is shaggy and coarse and no big lumps remain.  With the machine running, add the buttermilk in a constant stream.  Keep machine running until the mixture forms a dough.  Transfer the dough to a lightly floured work surface and knead for a few seconds to make sure the mixture is uniform.  Form into a ball and wrap in plastic wrap.  Let sit for 15 minutes.  Cut the dough into four quarters.  Using one quarter at a time, roll out to a 1/16-inch thickness (about the thickness of a ritz cracker).  Use a tiny biscuit cutter or small glass to cut crackers out.  Place on a baking sheet with either parchment paper or a baking mat.  Imprint each cracker with the tines of a fork.  Repeat on three other quarters of dough.  Bake crackers at 375 for 10-13 minutes.  Keep a close eye on them after 8 minutes, they can burn quickly.  Let cool and enjoy!

Recipe adapted from Joy The Baker

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