Cheddar-Cornmeal Icebox Crackers

• all-purpose flour↗1 cup
• yellow cornmeal↗2 tablespoons
• coarse salt↗1 1⁄4 teaspoons
• cayenne pepper↗1⁄4 teaspoon
• freshly grated nutmeg1 pinch
• chilled unsalted butter, cut into small pieces↗2 tablespoons
• finely grated cheddar cheese1 cup
• milk, plus↗1⁄4 cup
• milk↗1 tablespoon

Step-by-step instructions

1. 1

   Combine flour, cornmeal, salt, cayenne, and nutmeg in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. With machine running, add milk; process until dough comes together and is well combined.

2. 2

   Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours.

3. 3

   Heat oven to 325°F

4. 4

   Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. Transfer to a rack to cool. Crackers may be made a day ahead and kept in an airtight container at room temperature.