Cheddar Cornmeal Icebox Crackers

Adapted from Martha Stewart's Hors d'Oeuvres Handbook

 

Makes 20 crackers

 

 

 

 

 

 

Step 1: Combine flour, cornmeal, salt, cayenne, and nutmeg in the bowl of a food processor; pulse to combine. 

 

 

Step 2: Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. With machine running, add milk; process until dough comes together and is well combined.

 

  

 

Step 3: Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours.

 

 

Step 4: Heat oven to 325 degrees. Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. Alternatively, you can slice and stack pre-sliced cracker dough and freeze in an airtight container for up to 1 month—no need to defrost before baking