Lunch: Homemade Crisp Crackers Recipe

Ingredients

1-3/4 cups all-purpose flour
1/2 cup cornmeal
1/2 teaspoon baking soda
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon Italian seasoning
1/2 cup cold butter, cubed
1-1/2 cups (6 ounces) shredded Colby-Monterey Jack cheese
1/2 cup plus 2 tablespoons cold water
2 tablespoons cider vinegar

Instructions

In a large bowl, combine the first seven ingredients; cut in butter until crumbly. Stir in cheese. Gradually add water and vinegar, tossing with a fork until dough forms a ball. Wrap in plastic wrap and refrigerate for 1 hour or until firm.
Divide into six portions. On a lightly floured surface, roll each portion into an 8-in. circle. Cut into eight wedges and place on greased baking sheets.
Bake at 375 ° for 17-20 minutes or until edges are lightly browned. Cool on wire racks. Store in an airtight container.

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