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Cheese Crackers
Introduction from Biscuiteers
We have had a lot of fun perfecting the rich buttery dough for our savoury cheese crackers. You can cut them into rectangles, circles, triangles or even tree or leaf shapes, leave them plain or add herbs, seeds or nuts of choice.
Ingredients
Essential kit
You will need: Cutters (round, rectangle, tree and/or leaf-shaped).
Method
Put the flour and butter into a mixing bowl and rub together with the tips of your fingers to create a fine, crumbly mixture (or blitz in the bowl of a food processor). Add the cheese and egg yolks and mix further until the dough just comes together. Add a splash of milk if you need more moisture to form a dough. Do not overwork, as it will become tough. Divide the dough into three equal portions.
Roll out the first third of the dough until it is 5mm (1/5in) thick, then sprinkle over the chopped rosemary and salt flakes. Cover with baking paper and roll again so that they are incorporated into the top layer of the dough.
Do the same with the next third of the dough and some caraway seeds. Finally, press some fresh herb leaves at intervals over the surface of the final third of rolled-out dough.
Chill for 30 minutes and then cut out your biscuit shapes.
Alternative option: For biscuits with a seed or nut edge, roll the dough into a cylinder shape and use a pastry brush to paint the outside with egg wash. Roll the dough in your chosen flavour: poppy or sesame seeds, finely chopped nuts, herbs, spices and finely grated hard cheese, such as Parmesan, all work well and add variety to a cheese board. Chill well before slicing into biscuits, 5mm (1/5in) thick.
Preheat the oven at 170°C/150°C fan/340°F. Place the biscuits on a lined baking sheet/s and cover with a sheet of baking paper before baking so the embellishments don’t take on too much colour before the biscuits are finished cooking. Bake for 18–20 minutes.
Cool on a wire rack.
Notes
Store in an airtight container for up to 10 days.
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