I wanted a snack to go with football and a beer or two this past weekend and remembered this recipe in Paul Hollywood’s bread cookbook. I based my recipe on his for poppy or caraway seed or Gruyere cheese crackers but mine just uses cheddar cheese.

A couple of caveats I learned the hard way:img_0009

  • Rolling the dough out thinner makes more, crispier crackers. They will puff up, especially if thick. Next time I will use the spacer rubber bands on my rolling pin to be sure they are thin and uniform.
  • Make sure they are img_0004cooked through. They need to be a good golden brown. Leave them in a few extra minutes and test a thick one when you think they are done. They should be well cooked all the way through or they won’t have a good cracker snap (they will still taste great though.)

 

Ingredients

  • 325 g white bread flour
  • 8 g salt
  • 110 g softened butter
  • 45 g water
  • 2 eggs
  • 120 g sharp cheddar cheese

Method

  1. Put the flour, salt, butter, water and 1 beaten egg into a bowl and mix for 5 min. (Stand mixer level 2)
  2. Add the shredded cheddar cheese and mix until well incorporated.
  3. Wrap dough in plastic wrap and chill for 1-2 hrs.
  4. Preheat an oven to 400o fan and line a large baking sheet with parchment paper.
  5. Roll out dough on a lightly floured counter to about 1/8″ (no more) and cut. I used a 2″ round cutter. Place on the lined cookie sheet, brush with the second egg (beaten.) Dust with Kosher or Sea Salt and bake for 15 – 20 min.
  6. Transfer to a wire rack to cool.

Serve warm or cold.
Makes 30-40 crackers.

 

 

 

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