Chipotle, Cheddar & Polenta Shortbread Crackers
The Chipotle chili shines in this delicate but bold cracker along with cheddar and other spices...the perfect new best friend to your cheese board at your party!
Ingredients
- 1 1/4 cups all-purpose flour
- 2 1/4 cups shredded sharp cheddar cheese
- 1 tbsp chopped chipotle chili in adobo
- 2 tbsp chopped chives
- 1/2 cup polenta
- 1 tbsp corn starch
- 1/2 tsp kosher salt
- 1/4 tsp coarse black pepper
- 1/4 tsp chili powder
- 1/2 tsp cumin
- 1/2 cup cold butter, cut into small cubes
- 5 tsp ice water
Instructions
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In a work bowl of a food processor fitted with the metal blade
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Add the flour, cheddar cheese, chipotle, chives, polenta, corn starch, salt, pepper, chili powder, cumin and butter and mix until it resembles coarse corn meal and it starts to come away from the sides of the work bowl, at this point pulse mix a few times until it all comes together
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Dump the cracker dough onto a piece of parchment and with your hands bring the dough together and press into a large mound, divide in half and roll each half of the dough into 6 inch logs by 1 ¾ inch in diameter, wrap each log in parchment paper or plastic wrap and chill in the refrigerator for at least 2 hours or overnight
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When ready to bake, preheat oven to 350 degrees F
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Take the chilled logs out of the refrigerator and slice into 1/8 of an inch slices and place on parchment or silicone mat lined cookie sheets about ½ inch apart
Bake in oven for 15 minutes, take out and turn each cracker over and bake for another 5 minutes
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Let cool for 30 minutes before removing from sheet pans. Makes 55 crackers