EASY CHEESE AND SEA SALT CRACKERS

You know when you are wanting a cheesey, salty snack? 

Like the rest of the nation we are in lockdown and now craving some kind of snack! Instead of reaching for a packet of something premade, why not make your own crackers? 

This method is super easy and I like that there are no added preservatives and flavourings.

Makes 36 crackers

Ingredients

1 cup flour

1 Tbsp cornflour

1 Tbsp polenta (fine) optional

1 ½ cup grated cheese (bits and bobs from the fridge work fine)

¼ tsp salt

85 g butter, cold and cut into cubes

2 Tbsp cold water

Sea salt flakes for sprinkling

1 Tbsp rosemary, finely chopped

Method

Using a food processor, add the flour, cornflour, polenta, cheese and salt and process until well combined.

Keep the motor running and add the cold butter pieces cube by cube until well combined.

Add the water and continue mixing until the dough comes together to form a ball.

Turn off and remove the dough onto lightly floured baking paper. Bring the dough together to form a rectangle and roll out evenly to ½ cm thick.

Place on a baking tray and refrigerate for 45 minutes.  This stage is very important as you need the butter to get cold and set so the crackers when baked will hold their shape.

Preheat the oven 175C

Cut the dough into desired size squares. We did ours 2-3cm square.

Place slightly apart on baking paper lined trays.

Prick holes over the top of the crackers, sprinkle with sea salt and chopped rosemary.

Bake until golden around the edges, approx 15-18 minutes.

Cool completely before eating.

Store leftover crackers for up to 1 week.