Textured, rustic and savoury homemade cheese crackers set your cheese board apart from the average. Once you’ve made your own you won’t look back. Try this mouthwatering and easy recipe for crunchy cheese crackers, using tasty cheddar.
Preparation time: 45 mins
2 cups grated cheddar cheese
1/4 cup butter, softened and cubed
1 cup plain wholemeal flour, plus extra for dusting
1/2 tsp salt
2-3 tbsp cold milk
- Preheat the oven to 190C and line a baking tray with baking paper
- Place the cheese, butter, flour, and salt into a food processor. Pulse until the mixture resembles coarse crumbs.
- Slowly add the milk, 1 tablespoon at a time, with the food processor engine running until the dough comes together in a ball.
- Halve the dough and roll into two balls, and refrigerate for 20 minutes.
- Remove the first ball from the refrigerator, and roll it on a lightly floured board until it is about 3mm thick.
- Using a pizza roller or a sharp knife, cut the dough into irregular triangles. You may want to dip the blade in extra flour to stop it from sticking. Make round indentations in the dough with the flat end of a wooden skewer, to resemble Swiss cheese.
- Using a egg slice, place each piece of dough at least 1cm apart on the baking sheet. Repeat the process with a second ball of dough.
- Bake for 12 to 15 minutes the edges are just starting to turn golden. If you are baking two trays at the same time, swap them halfway through cooking.
- Let the crackers cool completely. Store in an airtight container for up to 3 days.