Cornmeal Parmesan Crackers

Prep Time: 20 minutes           Rest Time: 30 minutes            Cook Time: 15 minutes  
Total Time: 1 hour 5 minutes

Servings: 60 crackers

Ingredients:

• 1 c. flour (plus more for dusting)
• 1 c. Edwards Mill Yellow Cornmeal
• ½ c. grated parmesan cheese
• 3 Tbsp. softened butter
• ¾ tsp. salt
• ¾ c. cool water
• Toppings: 2 Tbsp. of herbs, seeds, or other flavorings
• Coarse sea salt for topping

Instructions:

1. Process the flour, cornmeal, cheese, butter, salt, and water in a food processor until the mixture forms a ball, about 2 minutes. Remove dough from the processor and cover with a towel or plastic wrap and let rest for 30 minutes or up to 2 hours.
2. Preheat oven to 400°F. If you have a pizza stone, place it in the oven while it heats. If not, you can use a baking sheet (but don't preheat that).
3. Divide the dough into two portions and roll out very thinly on a lightly floured work surface. Add flour as needed if the dough sticks to the surface or the rolling pin.
4. Stop rolling at about ⅛ in. thick. Sprinkle the dough with your toppings, including the flaky salt, and roll again 2-3 times to embed the toppings into the dough.
5. Cut the crackers into the desired size and shape (I used the wavy edge of my pastry cutter to get zig-zag edges on the long sides, but you can easily just use a knife).
6. Poke the pieces of dough in several places with the tins of a fork.
7. Lay your pieces carefully on the pizza stone or baking sheet and bake until the crackers are brown around the edges and start to crisp (11-13 minutes on the pizza stone; 15-18 minutes on a baking sheet). The crackers will crisp more as they cool.
8. Let the crackers cool and serve with your favorite flavor of our Student-Made Pepper Jelly. Store in an airtight container. For best quality, eat them within 2 weeks.