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
1/4 cup blue cornmeal*
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
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
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
Finished crackers will keep fresh for weeks in an airtight container.
*Blue cornmeal is available from Bueno Foods.
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