Two cheese crackers with chia seeds

Equipment

• 1 4cm round cookie cutter
• 1 large baking tray
• 1 baking paper
• 1 medium size mixing bowl
• 1 wooden spoon
• 1 rolling pin

Instructions

1. Pre-heat oven to 190°C (180°C fan-forced). Line a large baking tray with baking paper and set aside.
2. Sift the flour into a medium size mixing bowl and add the butter.
3. 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’.
4. Add the cheeses and seeds and mix through with a wooden spoon.
5. 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.
6. Slice the dough into two portions, this just makes it an easier size to roll out.
7. Lay the first portion on a piece of baking paper and press down with your hands until it's a disc that's not falling apart. I like to do it this way before using a rolling pin, otherwise it tears and cracks.
8. Once relatively flat, lightly dust a rolling pin and finish rolling out until about 5mm thick.
9. Using a 4cm round cutter, cut out cracker discs and transfer to the lined baking tray. Repeat process with the other portion of dough.
10. Fork-prick each disc 2-3 times for decoration, and bake for 15 – 20 minutes or until golden brown.
11. Cool and store in an airtight container for up to a week.