Cheddar - Jack Crackers

• 23 cup all-purpose flour
• 14 cup yellow cornmeal
• 12 teaspoon sugar
• 14 teaspoon baking soda
• 14 teaspoon salt
• 18 teaspoon cayenne pepper
• 2 tablespoons chilled butter, cut into small pieces
• 12 cup shredded mixed monterey jack and cheddar cheese blend
• 14 cup ice water
• 1 tablespoon white vinegar
• 2 teaspoons poppy seeds, divided

1. Lightly spoon flour into a dry measuring cup, and level with a knife.
2. Combine flour and next 5 ingredients (flour through cayenne pepper) in a large bowl, stirring with a whisk.
3. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
4. Add cheese, water and vinegar, stir until mixture just comes together.
5. Divide dough into 4 equal portions, shaping each into a ball.
6. Wrap each ball in plastic wrap; cover and freeze 30 minutes.
7. Preheat oven to 375F degrees.
8. Roll 1 ball into an 8 inch circle on parchment paper (i used wax paper), on lightly floured surface (dough will be very thin).
9. Sprinkle dough with 1/2 teaspoon seeds, and lightly press the seeds into dough.
10. Cut dough into 8 wedges, do not separate wedges.
11. Place dough on a large baking sheet.
12. Repeat procedure with remaining dough and seeds, arranging on 2 baking sheets.
13. Bake at 375F degrees for 10 minutes or until crackers are brown and crispy.
14. Cool completely on a wire rack.
15. Separate into wedges.

flour, yellow cornmeal, sugar, baking soda, salt, cayenne pepper, butter, mixed monterey, water, white vinegar, poppy seeds

Taken from www.food.com/recipe/cheddar-jack-crackers-72982 (may not work)