 | | Directions |
- In a large mixing bowl, mix four, corn meal, baking soda, sugar and salt with a pastry blender or fork.
- Cut in butter until the mixture resembles coarse crumbs.
- Stir in cheese, vinegar and 1/2 cup of cold water just until mixture forms a soft dough.
- Shape into a ball and wrap in plastic wrap.
- Refrigerate for at least 1/2 hour.
- *Optional, can add 1 tablespoon of fresh chopped rosemary to dough.
- On a lightly floured surface, roll 1/4 of the dough into a paper thin round approximately 13 inches in diameter.
- The edges with be jagged.
- Cut into 8 wedges.
- Place wedges on a cookie sheet and sprinkle with ground pepper and shredded parmesan.
- Press pepper and cheese firmly into the dough with hand or a rolling pin.
- Bake for 10 minutes or until lightly brown and crisp.
- Remove to a wire rack and cool.
- Repeat with remaining dough.
- Store crisps in a tightly covered container.
- Freezes well.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Container: mixing bowl, cookie sheet
|  | | Ingredients | | - | | 1 3/4 cups flour |
| - | | 1/2 cup cornmeal |
| - | | 1/2 teaspoon baking soda |
| - | | 1/2 teaspoon sugar |
| - | | 1/2 teaspoon salt |
| - | | 1/2 cup butter or margarine ( 1 stick) |
| - | | 6 ounces sharp cheddar or regular cheddar, shredded |
| - | | 2 tablespoons white vinegar |
| - | | coarsely ground black pepper to taste |
| - | | shredded parmesan cheese to taste |
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