Two cheese crackers with chia seeds
Makes 45 crackers
- 180g wholemeal spelt flour (or any other flour you choose)
- 100g unsalted butter, cut into small cubes and kept from being too warm and soft
- 120g grated cheddar cheese or other hard cheese
- 50g grated parmesan
- 2 tbsp chia seeds (or sesame or poppy seeds)
- 2 ÛÒ 3 tbsp water, to bring dough together
You will also need:
- 1 x 4cm round cookie cutter
Pre-heat oven to 190å¡C (180å¡C fan-forced). Line a large baking tray with baking paper and set aside.
Sift the flour into a medium size mixing bowl and add the butter.
Using your fingertips, pinch and mix the butter through the flour until it looks crumbly and the butter is about lentil sized, or looks like ‘coarse breadcrumbs’.
Add the cheeses and seeds and mix through with a wooden spoon.
Add one tablespoon of water at a time to bring the mixture together into a firm dough, it ought not be sticky, but just brought together.
Slice the dough into two portions, this just makes it an easier size to roll out.
Lay the first portion on a piece of baking paper and press down with your hands until itÛªs a disc thatÛªs not falling apart. I like to do it this way before using a rolling pin, otherwise it tears and cracks.
Once relatively flat, lightly dust a rolling pin and finish rolling out until about 5mm thick.
Using a 4cm round cutter, cut out cracker discs and transfer to the lined baking tray. Repeat process with the other portion of dough.
Fork-prick each disc 2-3 times for decoration, and bake for 15 ÛÒ 20 minutes or until golden brown.
Cool and store in an airtight container for up to a week.
- If you are not a seed-loving family, just leave them out.
- Add any herbs or spices you like, or try using Gouda cheese instead of cheddar.
- Any uneaten crackers can be tossed through a salad in pieces, or scattered on top of a bowl of soup.
- This recipe was created by Katie Rainbird for Kidspot, New Zealand’s beståÊrecipe finder. You can follow Katie atåÊKatie180.