Yield: approximately 4 dozen 2” crackers.
1 cup Bread Flour (I used Italian Type “00” flour)
1 cup Yellow Cornmeal
1 tsp Baking Powder
¼ cup (1 half stick) Chilled Butter or Butter Substitute (I used Earth Balance Sticks) cut into small cubes.
½ cup water
Kosher Salt (for sprinkling)
In the bowl of a food processor fitted with the steel blade add the flour, cornmeal, baking powder, and butter. Pulse until the mixture resembles bread crumbs.
Then, with the food processor running, add the water and continue to mix until the dough forms a smooth ball. Wrap the dough in plastic wrap and refrigerate for thirty minutes.
Working on a generously floured board with approximately a quarter of the dough at a time, roll the dough to 1/16” thick. Using a pizza wheel or knife, cut the rolled dough into 2” squares. “Dock” the squares by piercing each a few times with the tines of a fork.
Transfer the squares to a parchment-lines cookie sheet. Sprinkle lightly with kosher salt. (If the salt doesn’t stick to the crackers, mist them lightly with water before sprinkling the salt.)
Bake in an oven pre-heated to 350˚F for 10 to 12 minutes. (Check after 10 minutes. The crackers should be just very, very lightly browned.)
Serve with White Chili Con Pollo or your favorite soup.