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Cheese crackers
Makes 14 Cakes, Bread and Pastries
Ingredients
- 75g strong Cheddar cheese, finely grated
- 50g ground almonds
- 1tbsp cornflour
- 1⁄4tsp baking powder
- pinch each celery salt, garlic salt, paprika and white pepper
- 1tsp Worcestershire sauce
- 1⁄2tsp clear honey
Method
Put the cheese, ground almonds, cornflour, baking powder and dry seasonings into a bowl and mix together. Add the Worcestershire sauce, honey and 1 teaspoon of water. Squeeze and work the mixture until it comes together, adding another teaspoon of water if required, until the dough is firm but still malleable.
Place a large sheet of baking paper on the work surface. Add the dough and press out into a rectangle of even thickness. Place another sheet of baking paper on top. Roll out the dough until it is around 16 x 27cm and 2-3mm thick. Remove the top piece of baking paper and mark the dough into 14 rectangles with a knife, without cutting right through.
Lift the dough on its base sheet of baking paper onto a baking tray and place in the fridge to rest for 30 minutes. Meanwhile, preheat the oven to 170C/325F/Gas 3.
Bake for 12-15 minutes, until the crackers are turning brown, then remove the tray from the oven and lower the temperature to 100C/212F/Gas 1⁄4. While the crackers are still hot, cut along the marked lines to separate them. Once the oven has cooled to the correct temperature, return the tray to the oven for 10 minutes to dry out the crackers a little. Transfer to a wire rack and cool completely. Store in an airtight container.
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