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The annatto seeds are merely for color and can be omitted.
The ingredients list on a box of snack crackers from the store has a litany of items that are unidentifiable and hard to pronounce. This recipe makes wholesome crackers that taste even better than their store-bought counterparts. For ridged edges, use a ravioli cutter (but a knife or pizza cutter will also work).
3 tablespoons boiling water
1 tablespoon annatto seeds (optional), coarsely ground
6 ounces (1½ cups) finely grated sharp cheddar cheese
4 tablespoons (2 ounces) unsalted butter, softened
1½ teaspoon salt
½ teaspoon black pepper
½ cup plus 2 tablespoons (3¼ ounces) all-purpose flour
2 tablespoons cornstarch
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 DAPHNE
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