Mini Cheddars (crackers)

INGREDIENTS

Crackers:1 cup flour¼ teaspoon salt1 teaspoon sugar85g grated butter, chilled170g grated cheese (1 & ½ cups) 3 tablespoons ice water
Topping:1 heaped teaspoon coarsely ground black pepper½ teaspoon flaky sea salt, or to taste ½ teaspoon garlic powder

METHOD

Preliminary notes:Use a box grater to grate your butter. Keep in the freezer.Now grate your cheese. You may use any hard cheese- we did a mix of gouda and mozzarella. White cheddar is delicious too! Keep well chilled until needed.
Mix the flour and salt then add in the butter and cheese. Mix well with a fork. Finally, add in the iced water and use your hands to bind into a ball. Divide dough into 2 equal balls, wrap in Clingwrap and refrigerate for an hour.
Working with one ball at a time, roll dough into a neat 8x8inch square. Roll between 2 sheets of wax paper to make it easy. Now cut the square into crackers. You can make them whatever size you want. We like 1x1 inch minis. This would yield 128 crackers in total. Use a skewer to poke a hole in the middle of each. Sprinkle with the seasoning/topping. Repeat with the other ball of dough.
Place crackers onto greased trays and bake in a well preheated oven (160°c) until golden and crispy. This may take almost 20min.Cool completely on wire rack. Store in airtight container.

INFO & TIPS

Topping is optional, you can sprinkle it with plain sea salt if you don't like garlic/pepper.

POSTED ON

31 Aug 2024

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