Cheddar Jack Crackers

These home made crackers are far superior to any you can purchase and go wonderfully with all those great winter soups. Also work well as holders of appetizers and use with dips or even alone. We love 'em! Adapted from cooking light. 30 minute chill (freeze) time not included in cook or prep time.

Steps

Lightly spoon flour into a dry measuring cup , and level with a knife.

Combine flour and next 5 ingredients in a large bowl , stirring with a whisk.

Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Add cheese , water and vinegar , stir until mixture just comes together.

Divide dough into 4 equal portions , shaping each into a ball.

Wrap each ball in plastic wrap.

Cover and freeze 30 minutes.

Preheat oven to 375f degrees.

Roll 1 ball into an 8 inch circle on parchment paper , on lightly floured surface.

Sprinkle dough with 1 / 2 teaspoon seeds , and lightly press the seeds into dough.

Cut dough into 8 wedges , do not separate wedges.

Place dough on a large baking sheet.

Repeat procedure with remaining dough and seeds , arranging on 2 baking sheets.

Bake at 375f degrees for 10 minutes or until crackers are brown and crispy.

Cool completely on a wire rack.

Separate into wedges.

Ingredients

all-purpose flour, yellow cornmeal, sugar, baking soda, salt, cayenne pepper, butter, monterey jack and cheddar cheese blend, ice water, white vinegar, poppy seeds