Cheese Crackers

Cook Time 1 hour 40 minutes

Servings makes 64 crackers (more or less depending on size)

Ingredients

170g hard cheese: a mix of cheddar and gruyere, chopped

125g plain flour 

2 tsp cornflour 

1 tsp salt 

85g unsalted butter, cubed

2 tbsp cold water

Optional: ½ tsp paprika or Aleppo pepper or chopped chives

Dip of your choice, to serve

Method

In a food processor on high speed, pulse the cheddar cheese, flour, cornflour, and salt together until combined. Add in the butter and process until the mixture resembles wet sand. Add the water and spices (if using) and pulse until dough forms large clumps, for about 10 pulses.

Place the dough on a clean surface and shape it into a rough square. Cover in cling wrap and rest in the fridge for 1 hour.

Preheat the oven to 160°C and line 2 large baking trays with baking paper.

Place dough on a lightly floured surface and divide into two. Starting with one half of the dough, roll it out into a rough 20 cm square, about 0.5 mm thick. Using a pizza cutter, fluted pastry wheel or knife slice the square into 8 strips, each 3 cm wide, then make 8 perpendicular slices, each 3 cm wide. Each 20 cm square will have 64 square crackers. But feel free to make these larger or smaller - as you like.

Place crackers on the prepared baking tray. Use a toothpick or fork to poke holes in the centre of each cracker. Bake for 15-20 minutes or until golden brown around the edges. The longer you bake the crackers, the crunchier they’ll be. Remove from the oven and allow to cool completely before serving.

Enjoy with dips or on their own.