Poppy Cheddar Moon Crackers

Name: Poppy Cheddar Moon Crackers
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 72
Cuisine: Global
Ingredients: 0 teaspoons baking powder; 237 milliliters coarsely grated extra-sharp Cheddar (preferably orange); 72 servings Coarse sea salt for sprinkling; 1 large egg; 177 milliliters all-purpose flour; 1 Tbsp poppy seeds; 0 teaspoons salt; 1 sticks cold unsalted butter, cut into bits; 1 Tbsp warm water; 4 Tbsps cold water; 59 milliliters yellow cornmeal

Poppy Cheddar Moon Crackers might be just the hor d'oeuvre you are searching for. Watching your figure? This vegetarian recipe has 20 calories, 1g of protein, and 1g of fat per serving. This recipe serves 72. This recipe covers 1% of your daily requirements of vitamins and minerals. A mixture of salt, cornmeal, butter, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 5 hours.

Instructions

Whisk together flour, cornmeal, poppy seeds, salt, and baking powder in a large bowl. Blend in butter with a pastry blender or your fingertips (or pulse in a food processor) just until mixture resembles coarse meal.

Ingredients you will need

Baking Powder

Poppy Seeds

Cornmeal

Butter

All Purpose Flour

Salt

Equipment you will use

Food Processor

Blender

Whisk

Bowl

Add cheese and 4 Tbsp cold water and mix with a fork (or pulse) until incorporated. If mixture is still dry, add enough of remaining tablespoon cold water until mixture holds together to form a soft dough.

Ingredients you will need

Cheese

Dough

Water

Turn out dough onto a work surface. With heel of your hand, smear dough 3 or 4 times in a forward motion to help distribute fat. Gather dough together, with a pastry scraper if you have one, then divide dough in half. Press each half into a disk, then chill, wrapped in plastic wrap, until firm, about 1 hour.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Preheat oven to 400°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Roll out 1 disk of dough on a lightly floured surface (keep remaining disk chilled until ready to use) with a lightly floured rolling pin into a 12-inch round and cut out as many crescent moons as possible with cutter.

Ingredients you will need

Dough

Roll

Equipment you will use

Rolling Pin

Transfer to baking sheets, arranging them 1/2 inch apart. Gather scraps, then reroll and cut out.

Equipment you will use

Baking Sheet

Lightly beat egg with warm water in a small bowl for egg wash. Lightly brush crescents with egg wash and prick all over with a fork, then sprinkle with sea salt.

Ingredients you will need

Refrigerated Crescent Rolls

Sea Salt

Water

Egg

Equipment you will use

Bowl

Bake, switching position of sheets halfway through, until golden, 12 to 14 minutes. Cool completely on sheets on racks. Make more crackers with remaining dough (cool baking sheets between batches).

Ingredients you will need

Crackers