Spicy Polenta Crackers
Serves: 6
Hosea Feil
1 January 1970
Based on User reviews:
47
Spice
60
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Cake Flour1 tsp
Salt1 tsp
Cayenne Pepper1 tsp
Dried Sage1 cup
Grated Parmesan1 cup
Half-And-Half2 tbsps
Unsalted Butter (cold)1 tbsp
Water (cold, if needed)Directions:
1
Watch how to make this recipe
2
In a food processor, fitted with the blade attachment, add the dry ingredients and pulse 3 times for 2 seconds each
3
Add in the half-and-half and the butter and pulse for 10 second intervals, 4 to 5 times, or until a dough starts to form
4
If the dough seems crumbly, and not binding, drizzle in a few drops of the water, a little at a time, until it binds
5
Turn out onto a lightly floured board and knead a few times
6
Divide in half, cover with plastic wrap and let rest at room temperature for 10 minutes
7
Preheat the oven to 375 degrees F
8
Put a silicone baking mat on your work surface and roll the dough into a rectangle, about 6 by 9 inches and 1/4-inch thick
9
Evenly trim the edges, adding back any trimmings to the second portion of dough
10
Cut 2-inch strips with a knife, but leaving the dough in place
11
Then cut diagonals to form triangular pieces, 2 inches on their long side
12
Repeat, gently transferring them to a baking sheet fitted with a silicone baking mat, spacing them 1-inch apart
13
Repeat with second half of dough
14
Bake for 9 to 12 minutes, checking carefully after 9 minutes
15
Crackers will start to turn golden
16
Remove from oven and let cool
17
Store tightly covered for up to 3 days