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  • Sarah Rainey

Cheesy crackers

I call these cheesy bites of deliciousness 'crack' crackers, because they're so darn addictive. Crumbly, melt-in-the-mouth, with a yummy tang of cheddar, they taste like they've taken hours to perfect the shortness of the biscuit and the balance of flavours - yet you can whip them up in under half an hour.

Like the Mini Cheddars of my childhood, you won't be able to stop at just one (or two) (three might also be a push).

Makes 30-35 mini crackers


140g plain flour

120g cheddar cheese

125g salted butter, cold


Preheat the oven to 200C (fan 180C) and line two baking sheets with greaseproof paper.

Sieve the flour into a large bowl and add the butter, cutting it into cubes as you go. Use your fingers to mix them together, combining until they resemble breadcrumbs.

Grate in 100g cheese and repeat, kneading until it all comes together into a ball.

Turn the dough out on to a floured board or work surface and use a rolling pin to roll it out to around half a centimetre thick. Using a small (4-5cm diameter) round or fluted cutter, cut shapes out of the dough and space them out on the baking trays.

Finely grate the remaining 20g cheese over the tops. Bake for 15 minutes, until just turning golden.

They’ll keep in an airtight tin for up to a week.

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