Cheese crackers

Crackers are really easy to make at home and they are so satisfying! Not to mention that they are also very good to impress your guests! So when we found a "lost" pack of Petit Pont l`Évêque cheese gone very smelly, I just know what to do with it: crackers! Pronounced cheese taste coming through the crackers is very nice and it makes it a great match for wine or beer to go with it!

You can, of course, prepare these crackers with other type of cheeses, too and you can vary the spices/herbs to be added or what you sprinkle on top.




150g flour 150g butter (at room temperature) 150g grated cheese(s) or ripe, soft cheese (e.g. camembert) of your choice (more flavoursome cheeses give more character to your crackers) salt and pepper spices to choose from: mustard powder, (smoked) paprika, cayenne pepper, ground caraway seed... - I used a small pinch of each except the cayenne pepper - up to your preference optional: a handful of finely chopped herbs that you like (rosemary, thyme, parsley...) - I did not use this time sprinkles to choose from: caraway seed, poppy seed, salt flakes, sesame seeds... - I used salt flakes this time


Put the flour, butter, cheese, salt, pepper, your spices and chopped herbs (if you are using) in a mixer and blend together. It should come together as a ball, but depending on the cheese (how dry or creamy it is) you can add a touch of water to it if it is still dry or more flour if it is too creamy. Wrap the dough in shrink film and put it into the fridge for an hour. Heat the oven to 200C degree. After the fridge rest, roll the dough (maybe in two-three part depending on the size of your baking trays) out between 2 sheets of baking paper (the size of your baking trays) very thin. Peel the top baking sheet away and with a small knife mark the cracker squares so when they are baked, it will be easy to break them out. Sprinkle on it your choice of topping if you have and put it in the pre warmed oven. Bake it for about 10 minutes or until it turns golden.
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