Recipe: Homemade Jalapeno Cheese Crackers

HOMEMADE JALAPENO CHEESE CRACKERS

3 ounces cheddar cheese about 1/2 cup, 1/2-inch cubes
1 tablespoon jalapeno pepper, seeded, minced (or to taste)
1/3 cup cold butter, cut in 1/2-inch cubes
3/4 cup all purpose flour
1/4 cup cornmeal
1/2 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon dry mustard
4 tablespoons ice cold water

Process cheese and jalapeno in food processor until chopped in 1/4-inch pieces. Add butter, pulse on and off till size of small peas.

Stir flour with cornmeal, salt, chili powder and mustard in small bowl till blended. Add to mixture in processor, pulse on and off just till blended. Sprinkle 4 tablespoons ice cold water evenly over mixture in processor. Pulse on and off just till dough begins to form into a ball.

Shape dough into 8-inch disk. Wrap in plastic wrap; refrigerate till firm enough to roll, about 30 minutes.

WHEN READY TO BAKE:
Preheat oven to 400 degrees F.

On floured surface, roll dough to 1/4-inch thickness. Cut in 2-inch rounds with cookie cutter or wine glass. Transfer to ungreased baking sheet. Prick each cracker once with fork.

Bake in preheated oven for 10 to 12 minutes or till crisp. Transfer to rack to cool. Store in airtight container.

Makes 50 crackers
Source: The Toronto Star