Cheese Crackers

Ingredients

  • 1 cup grated Cheddar cheese
  • 1 cup grated Parmesan
  • ¼ cup butter, softened and cut into pieces
  • 1 cup flour, plus more for dusting
  • ½ teaspoon salt
  • 2-3 tablespoons milk

Method

  1. Preheat the oven to 190˚C (no fan), and line a baking sheet with parchment paper.
  2. Place the cheese, butter, flour, and salt into a food processor. Pulse, for 5 seconds at a time, about five or six times, until the dough becomes coarse crumbs.
  3. Slowly add the milk, 1 tablespoon at a time, with the food processor on, until the dough becomes a ball.
  4. Divide the dough into two balls, and refrigerate for 15 minutes. Remove one dough ball from the refrigerator, and roll it on a floured board with a floured rolling pin until it is 3mm thick.
  5. Cut the dough into 2.5cm squares with pizza cutter. Use a toothpick or skewer to poke a hole in the center of each cracker.
  6. Place the crackers on the baking sheet, leaving space between them.
  7. Bake for 12 minutes or so, with the rack placed in the middle of your oven, until the edges are just starting to brown. They might puff up too. Swap/rotate the pans halfway through as much as needed to get an even bake.
  8. Place the baking sheet on a rack, and let the crackers cool completely. Eat or store in a covered container for up to 3 days.
  9. Repeat the process with a second ball of dough.