Ingredients: 1 3/4 cups all-purpose flour,1/2 cup cornmeal,1 1/4 teaspoons baking powder,1/4 teaspoon cayenne pepper,1 1/2 teaspoons coarse salt,4 ounces sharp cheddar cheese, grated,1 cup pecans, lightly toasted,3 eggs,2 tablespoons whole grain mustard,2 tablespoons honey or maple syrup,1-2 tablespoons milk
Instructions:
- Preheat the oven to 350F.
- Line a baking sheet with parchment paper.
- In a large bowl whisk together flour, cornmeal, baking powder, cayenne pepper, and salt. Stir in the grated cheese and pecans.
- In another bowl, combine the eggs, mustard, honey, and 1 tablespoon of milk. Beat until thoroughly blended.
- Add the wet ingredients to the dry.
- Mix until the dough is too stiff to stir. Use your hands to bring it together in the bowl.
- Add the second tablespoon of milk if its too dry.
- Form the dough into two 3-inch-wide loaves.
- Place about 3 inches apart on the lined baking sheet. Smooth the loaves with damp hands.
- Bake for 25-30 minutes, until lightly golden. Cool for 20 minutes.
- Reduce the oven temperature to 300F.
- Cut the cooled loaves into 1/2-inch-thick slices.
- Place on baking sheet.
- Bake for 10 minutes. Turn the cookies over. Return to oven and bake for another 10 minutes, or until golden brown.
- Cool on a wire rack. Store in an airtight container.
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