Poppy Cheddar Moon Crackers
- 3/4 cup all-purpose flour
- 1/4 cup yellow cornmeal
- 1 tablespoon poppy seeds
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 stick (1/4 cup) cold unsalted butter, cut into bits
- 1 cup coarsely shredded extra-sharp Cheddar
- 4 to 5 tablespoons cold water
- an egg wash made by beating 1 large egg with 1 tablespoon water
- coarse salt for sprinkling
- In a bowl with a pastry blender or in a food processor blend or pulse together flour, cornmeal, poppy seeds, salt, and baking powder.
- Add butter and blend or pulse until mixture resembles coarse meal.
- Add Cheddar and 4 tablespoons water and toss with a fork or pulse until water is incorporated, adding enough of remaining tablespoon water if necessary to form a soft dough.
- On a work surface smear dough in 3 or 4 forward motions with heel of hand to develop gluten in flour slightly and make dough easier to work with.
- Form dough into 2 balls and flatten into disks.
- Preheat oven to 400F.
- and lightly grease 2 large baking sheets.
- On a lightly floured surface roll out half of dough with a lightly floured rolling pin into a 12-inch round (about 1/16 inch thick) and with a 2 3/4-inch crescent-moon cutter cut out shapes, transferring them to lightly greased baking sheets.
- Gather scraps and reroll dough.
- Cut out more crescent shapes in same manner and transfer to baking sheets.
- Brush crescents lightly with egg wash and prick all over with a fork.
- Sprinkle crescents with salt and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 12 to 14 minutes.
- Transfer crackers with a metal spatula to racks and cool.
- Make more crackers with remaining dough in same manner.
- Crackers may be made 3 days ahead and kept in an airtight container at room temperature.
flour, yellow cornmeal, poppy seeds, salt, baking powder, butter, cheddar, cold water, egg, salt
Taken from www.epicurious.com/recipes/food/views/poppy-cheddar-moon-crackers-13043 (may not work)