Not quite a cracker, not quite a puff, these cheesy nibbles are the kind of take-them-away-from-me-or-I’ll-eat-them-all treat. Perfect to bring to a party, they taste way better than any other cheese cracker you can buy, and are ready in no time, so please be careful and don’t nap while baking, that’s a lesson I’ve learned the hard way.
This grown up version has 3 kinds of cheese; strong yellow cheddar, parmesan and gruyere, but you are welcome to use just cheddar. You can also vary the spices, I’ve used paprika, pink and black peppercorns, but you can use just paprika or maybe some dry oregano and minced garlic to give them an Italian flare. The combinations are endless.
Notes: You can use a food processor to make this recipe but I’ve done it by hand. This recipe makes roughly 120 crackers.
- 110 grams strong cheddar, grated
- 55 grams gruyère, grated
- 55 grams parmesan, grated
- 1/2 teaspoon pink peppercorns
- 1/2 teaspoon black peppercorns
- 1/4 teaspoon paprika
- 58 grams butter, room temperature
- 150 grams all purpose flour
- 2 tablespoons cold water
In a large bowl, mix in the three cheeses with the freshly ground peppercorns, paprika and butter until well combined. The mixture needs to look and feel like spiced butter.
Add the flour to the butter mix, sprinkle 2 tablespoons of cold water and with your fingertips crumb the mixture until it easily starts forming a dough. If it is too dry just sprinkle a little bit more cold water to it. Fold the crumbs into a lightly floured surface and shape the dough into a disk. Refrigerate for 30 minutes.
Preheat the oven to 180°C, line a baking tray with aluminum foil and lightly grease it with vegetable oil. Flour a surface and roll the dough to an even 5mm thickness. Slice the dough into roughly 1x1 inch squares and poke a hole in the centre.
Transfer the squares into the greased tray and bake for about 15 minutes or until golden and brown. Let them cool down in the tray for a couple of minutes or until you can easily remove them from the tray.