Recipe: Cheddar Cumin Crisps (homemade crackers, using garlic and Parmesan)

CHEDDAR CUMIN CRISPS

1 cup grated sharp cheddar cheese
1/2 cup grated Parmesan cheese
1/3 cup all-purpose flour
5 tablespoons unsalted butter, cut into pieces
1 clove garlic, minced
3 tablespoons whole milk, cold
2 teaspoons cumin seeds, crushed
1/2 teaspoon coarse salt

Combine the grated cheddar, Parmesan, flour and butter in the bowl of a food processor fitted with a steel blade; pulse until the ingredients combine to resemble coarse crumbly meal.

Whisk the minced garlic into the cold milk and add to the mixture in the food processor. Pulse until a stiff dough forms.

Gather the dough into a ball and transfer to a lightly floured surface. Form into a round log about 8 inches long and 1 1/2 inches in diameter. Wrap the log tightly in plastic wrap and refrigerate until it is firm enough to slice, about 2 hours.

WHEN READY TO BAKE:
Combine the crushed cumin seeds with the coarse salt and sprinkle evenly onto a clean dry work surface.

Remove the chilled log from the plastic wrap and roll in the seeds to coat the exterior. Cut into slices slightly less than 1/2 inch thick and transfer the slices to an ungreased baking sheet, placing them about 1 1/2 inches apart (if necessary, this can be done in two batches).

Bake on the middle rack of a 400 degree F oven until the crisps are bubbly on top and the edges are evenly browned, 10 to 12 minutes (they will spread a little as they bake). Immediately transfer the crisps to a cooling rack using a metal spatula. Cool completely and then store in an airtight container until ready to serve.

Makes 40 crisps
Source: A Return to Family Picnics by Russell Cronkhite