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Recipe: Cheddar and Rosemary Crackers

So simple and SO moreish, these are like the fancy Christmas version of Mini Cheddars. Great as an option for a Christmas hamper or to make a batch of to graze on over the festive break, use them to top your soup or dip them into our Caramelised Red Onion Chutney.

You'll need:

170g cheddar

125g of plain flour

1 1/2 tsp cornflour

1-2 sprigs of rosemary

1/4 tsp salt

85g cold butter

2 tbsp cold water

These are easiest made in a food processor or hand blitzer. Pre-heat your oven to 180/170 fan. Chop your rosemary nice and finely, then add it to your cheddar, plain flour, cornflour and salt in the food processor. Blitz for 20-30 seconds, until the mix resembles fine breadcrumbs.

Add in your cubes of butter and pulse, blitzing for 15 seconds or until there are no butter chunks left. Add in your water, then pulse a final time, just until the dough comes together.

Tip out onto a lightly floured work surface and squish into a rectangle. Wrap in cling film and pop into the fridge to firm up for at least 45 minutes, but it can be kept for up to 2 days if you'd rather prep ahead.

When you're ready to make them, take the block out of the fridge and roll out to around 3-4mm thickness, slightly thinner than a £1 coin. Cut out whatever shapes you fancy; I recommend Christmas cookie cutters and nothing too big because these are designed to be more of a snack than something you put cheese onto. Cut your shapes and bake for 10-15 minutes, until they're golden brown.

Enjoy this recipe? Find more simple and delicious hamper ideas here.


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