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Blue Corn Crackers


Don't confuse these crackers with corn tortilla chips. This recipe is actually adapted from our Scandinavian archives.


Yields 100 3 inch x 3 inch crackers

Using an electric mixing bowl, cream together until light and fluffy

4 ounces vegetable shortening
2 ounces butter
2 ounces sugar

Combine separately

1/4 cup blue cornmeal*
1 pound plus 5 ounces bread flour
1 teaspoon salt
1 teaspoon baking soda

On low speed, slowly incorporate the dry ingredients into the butter mixture. Add

1 1/2 cups buttermilk

Mix well, but be careful not to overmix. The dough will be very sticky. You may need to dust dough with a bit of flour to be
able to roll out thin.

Divide the dough into four equal pieces. Cover and place in refrigerator for 1 hour. Roll dough into a 12 x 12 inch square. Try
to get it as thin as possible. Dock the top of the dough with a waffle roller, or if not available, prick with a fork at several
intervals.

Cut dough into 25 2 x 3 inch crackers. Transfer to a sheet pan lined with parchment paper.

Bake at 325 degrees for 30 minutes or until completely dry. Let cool on pan.

Chef's Tip- When rolling out dough, it may be necessary to dust with a little flour. Keep in mind that the softer the dough, the
lighter the finished crackers will be.

Finished crackers will keep fresh for weeks in an airtight container.

*Blue cornmeal is available from Bueno Foods.

 

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