I love these crackers. Very much. I always reach my hands out to any boxes of cheez-its on supermarkets shelves that I see and then find myself trying very hard to persuade my inner me to put them back down. These boxes cost huge bucks to buy, yet they frequently feel light and empty when you shake them. Also, depending on the flavour of the crackers, not all of them taste nice for sure, so you must be very careful which ones you select. I have never tried the blue or goat cheese flavoured crackers because these flavours are beyond my cheesy limits. There are also some brands in which the crackers actually give off a funny bitter aftertaste, probably due to an overload of butter used for baking them commercially.
Regardless, you should give this recipe a try if you are a cheese-lover. Substitute cheddar with whatever is your favourite type of cheese and while you do so, prepare a glass of wine as well.
Christmas can never be better with your favourite drinks and snacks at home. Make loads of the crackers. Finish them in a day, then make them again the next.
- Unsalted butter: 4 tbsp, at room temperature
- Shredded red and white sharp cheddar cheese: 220g
- Plain flour: 1 cup + extra for kneading
- Paprika: 1/2 tsp
- Salt: 1/2 tsp
- Cold milk: 2 tbsp
- Herbed salt: 1 tbsp
- Cream together butter and cheese till smooth.
- Add in flour, paprika and salt. Continue mixing on low speed till crumbly.
- Add in milk. Continue mixing till dough comes together.
- Wrap dough in cling wrap. Leave to chill in fridge for 1 hr.
- Preheat oven at 200 degrees Celsius.
- Knead dough on floured surface till a smooth ball forms.
- Roll out dough to 5mm thickness. Cut out into desired shapes. Prick a hole in the middle of each shape using the narrower end of a chopstick.
- Place on greased baking pan. Sprinkle herbed salt over dough.
- Bake for 10 min till golden brown.
- Cool for 5 min before serving.
- Replace cheddar cheese with other types of cheese such as gruyere cheese to have a variety of cheese crackers.
- This recipe was kindly adapted from The Kitchen Paper’s ‘Gruyere Cheese Crackers‘.
About 100 small pieces of biscuits