Cheddar-Jack Crackers

Ingredients

• 0.3 teaspoon baking soda 
• 2 tablespoons butter chilled cut into small pieces
• 0.7 cup flour all-purpose
• 0.3 cup cornmeal yellow stone-ground
• 0.1 teaspoon ground pepper red
• 0.3 cup water 
• 2 ounces cheddar cheese shredded
• 2 teaspoons poppy seeds divided
• 0.3 teaspoon salt 
• 0.5 teaspoon sugar 
• 1 tablespoon vinegar white

Equipment

• bowl
• baking sheet
• baking paper
• oven
• knife
• whisk
• wire rack
• blender
• plastic wrap
• measuring cup

Directions

1. Lightly spoon flour into a dry measuring cup, and level with a knife.
2. Combine flour and next 5 ingredients (flour through red pepper) in a large bowl, stirring with a whisk.
3. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
4. 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.
5. Preheat oven to 37
6. Roll 1 ball into an 8-inch circle on parchment paper on a lightly floured surface (dough will be very thin).
7. Sprinkle dough with 1/2 teaspoon seeds, and lightly press the seeds into dough.
8. Cut dough into 8 wedges (do not separate wedges).
9. Place dough on a large baking sheet. Repeat procedure with remaining dough and seeds, arranging on 2 baking sheets.
10. Bake at 375 for 10 minutes or until crackers are brown and crispy. Cool completely on a wire rack. Separate into wedges.