Cheddar Cheese Shortbread Crackers
- 8 oz. extra-sharp yellow Cheddar cheese, finely shredded (about 2 cups)
- 1 cup all-purpose flour
- 1/2 cup fine plain white cornmeal
- 1 Tbsp. cornstarch
- 1/2 tsp. kosher salt
- 1/2 tsp. dry mustard
- 1/4 tsp. black pepper
- 1/2 cup cold unsalted butter, cut into 1/2-inch pieces
- 3 Tbsp. water
- 1/4 cup diced, well drained pimientos
- 1/4 cup finely chopped chives
Directions:
Make dough:
Process cheese, flour, cornmeal, cornstarch, salt, dry mustard, and pepper in a food processor until combined, about 5 seconds. Add butter, and process until mixture resembles wet sand, about 20 seconds. With processor running, add water through food chute; process until dough forms a ball, 10 to 15 seconds.
Add chives and pimientos: Knead into the dough until well combined.
Roll and chill dough:
Divide dough in half, and shape each half into a 6-inch log, about 1 3/4 inches in diameter. Wrap logs individually in plastic wrap; chill at least 1 hour or up to 2 days.
Slice crackers:
Preheat oven to 350°F with oven racks in upper and lower thirds. Unwrap logs, and slice into 1/8-inch-thick rounds. Place dough rounds, 1/2 inch apart, on 2 parchment paper-lined baking sheets.
Bake crackers:
Bake in preheated oven until edges are golden brown, about 14 minutes, rotating baking sheets top to bottom halfway through bake time. Cool crackers on baking sheets 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.