Sunday, April 27, 2008

Irish Cheddar Triangles


  • 1 and 3/4 c. flour
  • 1/2 c. yellow cornmeal
  • 1 t. sugar
  • 3/4 t. salt
  • 1/2 t. baking soda
  • 1 stick of butter, cut into small pieces
  • 6 oz. sharp cheddar cheese, shredded
  • 1/2 c. cold water
  • 2 T. white vinegar
  • coarsely ground black pepper


1. Heat oven to 375F

2. In a food processor, mix flour, cornmeal, sugar, salt and baking soda. Add the butter and process until mixture forms coarse crumbs. (I just used a pastry cutter and cut the butter into the mixture.)

3.Transfer to a large bowl and stir in cheese, water and vinegar until mixture forms a soft dough. Form it into a ball, wrap it in cellophane and chill in the refrigerator for 1 hour.

4. Divide dough into 4 sections. On a floured board, roll each section into a paper thin circle, trimming the edges. Sprinkle with pepper (I used Lemon & Tellicherry Pepper) and press it firmly into the dough.

5. Cut each circle into 8 wedges, place on a greased baking sheet and bake for about 10 - 12 minutes, until crisp. Do not over cook. Cool on wire rack.

Store in an airtight container.

Serve with your favorite dip (I used a vegetable mix that had been mixed with sour cream and chilled.)

Verdict: I served these at a St. Patrick's Day party and they were a hit. I was glad I had doubled the recipe. The pepper really enhances the flavor and makes the "chip."