My Cheesy Herb Crackers are a massive hit here and are so easy and quick to make. These Cheese and Bacon Crackers are a tweak on these.
The key to these is using a really smokey bacon for maximum bacon taste however standard bacon will work fine for these. You can purchase dried bacon bits from the supermarket however I find it more economical to use shortcut bacon and know exactly whats in it. Please note: these do taste different to store bought cheese and bacon style crackers. These have much less salt and uses real bacon rather than flavours etc.
The dough can be frozen so you may prefer to make half a batch and freeze the remaining dough.
I make mine into little squares and rectangle shapes but you can use any cutter for this dough. See here for my tips on this.
Store in an airtight jar to maintain crispness for up to one week. You can heat again in a hot oven to make them crunchy if you find they soften.
If you do not have a tmx or similar you can make the dough in a normal food processor.
- 5 slices shortcut bacon, the smokier in flavour the better
- 180g plain flour
- 1 teaspoon smoked paprika
- 1 teaspoon dried garlic powder
- 1 teaspoon dried onion powder
- 1 teaspoon salt
- 80g cold butter, cubed
- 120g grated cheddar or similar cheese
- 1 - 2 tablespoons of cold water
- Preheat oven to 180 degrees. Line two baking trays with paper/mat.
- Place bacon into a frying pan or hot oven and cook until dry and almost dehydrated. In the frying pan this took 10 minutes on medium to high heat. Do not burn this.
- Place into tmx bowl and blitz on speed 10 for 8 seconds. Set aside.
- Place cheese into tmx bowl.
- Blitz on speed 7 until fine.
- Add to bacon mixture that is set aside.
- Place flour, garlic and onion powders, paprika and butter into tmx.
- Blitz on speed 7 until a breadcrumb consistency is formed, approximately 6-8 seconds.
- Add cheese and bacon mix as well as 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.