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Read the full recipe after the video.
Recipe Summary
Yield: Makes 60 crackers
3001_91007_crackers.jpg
Ingredients
Ingredient Checklist
1 cup bread flour
1 cup instant polenta
1 1/2 teaspoons coarse salt
1/2 teaspoon baking soda
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1 cup grated Mimolette cheese
2 1/2 tablespoons cold, unsalted butter, cut into 1/4-inch pieces
3/4 cup buttermilk
All-purpose flour, for work surface
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 60 crackers
3001_91007_crackers.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 60 crackers
Recipe Summary
Yield: Makes 60 crackers
Yield: Makes 60 crackers
Makes 60 crackers
3001_91007_crackers.jpg
3001_91007_crackers.jpg
Ingredients
Ingredients
- 1 cup bread flour
- 1 cup instant polenta
- 1 1/2 teaspoons coarse salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon paprika
- 1/2 teaspoon freshly ground black pepper
- 1 cup grated Mimolette cheese
- 2 1/2 tablespoons cold, unsalted butter, cut into 1/4-inch pieces
- 3/4 cup buttermilk
- All-purpose flour, for work surface
Directions
Preheat oven to 375 degrees. Line two baking sheets with parchment paper or nonstick baking mats; set aside.
Place bread flour, polenta, salt, baking soda, paprika, pepper, and cheese in the bowl of a food processor; pulse to combine. Add butter and pulse until mixture resembles coarse meal. With the machine running, add buttermilk. Continue processing until dough just forms a ball. Transfer dough to a lightly floured work surface and knead for a few seconds. Wrap dough in plastic and let rest at room temperature for 15 minutes.
Cut dough into quarters. Using 1 piece at a time, roll out dough 1/16 inch thick on a lightly floured work surface. With a dry pastry brush, sweep off the excess flour. Keep remaining pieces covered with plastic wrap.
Using a 1 3/4-inch fluted round cookie cutter or a small fluted pastry wheel, cut out crackers and place on prepared baking sheet at least 1/2 inch apart. Roll out a second piece of dough 1/16 inch thick and repeat cutting process; place on second prepared baking sheet. Transfer baking sheets to oven and bake until crackers are golden brown and crisp, 15 to 18 minutes, rotating once halfway through baking. Transfer crackers immediately to a wire cooling rack; let cool completely. Repeat process with remaining dough.
Reviews (13)
Add Rating & Review
13 Ratings
5 star values:
1
4 star values:
7
3 star values:
4
2 star values:
1
1 star values:
0
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Reviews (13)
Add Rating & Review
13 Ratings
5 star values:
1
4 star values:
7
3 star values:
4
2 star values:
1
1 star values:
0
Add Rating & Review
13 Ratings
5 star values:
1
4 star values:
7
3 star values:
4
2 star values:
1
1 star values:
0
13 Ratings
5 star values:
1
4 star values:
7
3 star values:
4
2 star values:
1
1 star values:
0
13 Ratings
5 star values:
1
4 star values:
7
3 star values:
4
2 star values:
1
1 star values:
0
- 5 star values:
- 1
- 4 star values:
- 7
- 3 star values:
- 4
- 2 star values:
- 1
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
04/04/2010
Perhaps you could try poking them with a fork before baking?
Martha Stewart Member
Rating: Unrated
01/01/2010
I tried these crackers twice over the Christmas holidays and they all puffed up and looked awful. Any tips?
Martha Stewart Member
Rating: Unrated
07/23/2009
Can you use plain, old cornmeal instead of instant polenta?
Martha Stewart Member
Rating: Unrated
04/29/2009
Your better off using edam cheese
Martha Stewart Member
Rating: Unrated
04/27/2009
This works great with the Arnco Ravioli Roller
Martha Stewart Member
Rating: Unrated
04/26/2009
I'd recommend a harder cheese than Cheddar to substitute, either freshly shredded Parmesan or Romano.
Martha Stewart Member
Rating: Unrated
04/26/2009
Polenta is made with cornmeal.
Martha Stewart Member
Rating: Unrated
04/26/2009
What is Mimoette cheese and what instead of it
Martha Stewart Member
Rating: Unrated
04/26/2009
Polenta is corn and so I am going to substitute instant grits and see what happens!
Martha Stewart Member
Rating: Unrated
04/26/2009
I think you can subsitute any kind of cheese. I, myself will be using Chedder
Martha Stewart Member
Rating: Unrated
04/26/2009
What is Mimoletta cheese? Can you substitute cheddar or something similar?
Martha Stewart Member
Rating: Unrated
04/26/2009
What is Mimoletta cheese? Can you substitute cheddar?
Martha Stewart Member
Rating: Unrated
04/26/2009
What is instant polenta and where do you buy it?
Martha Stewart Member
Rating: Unrated
04/04/2010
Perhaps you could try poking them with a fork before baking?
Rating: Unrated
Rating: Unrated
01/01/2010
I tried these crackers twice over the Christmas holidays and they all puffed up and looked awful. Any tips?
Rating: Unrated
07/23/2009
Can you use plain, old cornmeal instead of instant polenta?
Rating: Unrated
04/29/2009
Your better off using edam cheese
Rating: Unrated
04/27/2009
This works great with the Arnco Ravioli Roller
Rating: Unrated
04/26/2009
I'd recommend a harder cheese than Cheddar to substitute, either freshly shredded Parmesan or Romano.
Polenta is made with cornmeal.
What is Mimoette cheese and what instead of it
Polenta is corn and so I am going to substitute instant grits and see what happens!
I think you can subsitute any kind of cheese. I, myself will be using Chedder
What is Mimoletta cheese? Can you substitute cheddar or something similar?
What is Mimoletta cheese? Can you substitute cheddar?
What is instant polenta and where do you buy it?
All Reviews for Peppery Cheese Crackers
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Peppery Cheese Crackers
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
