You’re at the supermarket. You’re after savoury crackers to serve on a cheese platter as you’re hosting an event later that day. You walk into the aisle where all the crackers, sweet biscuits and savoury biscuits are shelved. You look up, you look down.
Cheese and chive crackers. Sweet chilli twists. Water crackers. Peppercorn water crackers. Rice crackers. Reduced fat crackers. Reduced salt crackers. Crackers in a box; crackers in foil bags. Crackers with seaweed on them; crackers with sea salt on them.
It’s overwhelming, isn’t it? But I only wanted crackers! you say. How can it be that hard?
These savoury cheese crackers will solve your problems. You won’t even need to leave your house for these ones. They’re easy to make and taste great on their own. In fact, I didn’t even have time to get the sliced cheese out. The entire batch I made somehow disappeared all on their own.
I was a little boring with these crackers and made them round, however have a play around with the shapes if you like. You could make them square or heart-shaped for a prettier presentation.
The crackers are buttery, crumbly and salty. They’re a little fragile so you’ll need to be careful when storing them. They’ll last a couple of days in an airtight container left on the counter. Best enjoyed on their own, with cheese or with cream cheese and a little sweet chilli sauce.
Serves Makes approx. 50 crackers
Save RecipeIngredients
- 3.2oz cheddar or tasty cheese, finely grated
- 6.2oz salted butter, softened
- 1 ½ cups plain flour
- ½ tsp paprika
- ¼ tsp ground pepper
- Pinch of salt
- 1tsp dried rosemary
- 2 tbsp grated parmesan cheese
Instructions
- Using a hand held beater, cream the cheddar or tasty cheese and butter until soft, light and fluffy.
- In a separate bowl, sift together the remainder of the ingredients. Add the dry ingredients to the butter mixture and knead until mixture comes together into a sticky dough. If the mixture appears too dry, you can add more melted butter – or if it is too sticky, add a little more flour until you are happy with the consistency of the dough.
- Mix well and form into a roll, 4cm in diameter. Wrap in plastic wrap and pop in the freezer for 30-40mins to harden.
- Preheat oven to 350F and using a sharp knife, cut into rounds. Place on a tray lined with baking paper and bake for 10-15mins or until golden. Transfer onto a wire rack to cool.
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