I make these regularly now since creating this recipe recently. I make a batch of dough but freeze half for later in the week. Simply thaw for forty five minutes to an hour and then roll, cut and bake. Very simple and a great snack for the lunchboxes or afternoon tea.
They are a nice crispy cracker too. The trick to this is having a thin cold dough going into the oven. So if you want a super crunchy cracker, place your tray of thinly cut out crackers into the fridge for 10-15 minutes prior to baking. I’m lazy though and don’t always do this. The crackers are still delicious.
I make mine into little squares and rectangle shapes but you can use a cutter for this dough. See here for my tips on this.
- 180g plain flour
- 1 tablespoon of dried mixed herbs
- 1 teas garlic powder, optional
- 80g cold butter, cubed
- 35g parmesan cheese, cubed
- 100g grated cheddar or similar cheese
- 1 teas salt
- 1 - 2 tablespoons of cold water
- Preheat oven to 180 degrees. Line two baking trays with paper/mat.
- Place cheese into tmx bowl.
- Blitz on speed 7 until fine.
- Set aside.
- Place flour, herbs, garlic powder and butter into tmx.
- Blitz on speed 7 until a breadcrumb consistency is formed, approximately 6-8 seconds.
- Add cheese and salt to the flour.
- Blitz on speed 5 and slowly drizzle in the water through the lid until a dough forms. You may not need all the water. Approximately 20-25 seconds.
- Wrap dough in cling wrap and place into the fridge to chill for about 20-30 minutes. If in a rush you can skip this step.
- Roll out dough until its only 3mm thick. Prick all over with a fork.
- Using a pizza cutter cut vertically and horizontally to form squares or rectangles. I do these very roughly. They don't have to be perfect. Or use your favourite cookie cutter.
- Place onto baking trays slightly apart.
- If you are wanting a super crunchy cracker place the tray into the fridge for 10-15 minutes for the dough to chill. You can skip this step however and still achieve a crunchy cracker.
- Bake for 15-18 minutes or until crisp. Keep an eye on them. Check after 10 minutes. You want them nice and crunchy but not burnt.
- Let cool on a wire rack.