Tuesday, December 18, 2012

Crispy cheesy crackers

I think you should take a little break. It's the week before Christmas and you're probably running around like a headless turkey.

Sit down there now and have some cheese and crackers with me. Sshh we won't tell a soul. 

Let me see how can I make that even better for you? How about if the cracker was made from cheese too? Like a cheesy cracker, mixed with some leeks. 

I give you the cheesy leeky cracker. 

Christmas can wait for a few minutes. But these little crackers won't. Mainly because I'll have eaten them all.

Enjoy, have a cracker, have a break.


(Makes approximately 32 crackers)

3 leeks
1 tsp olive oil
130g plain flour (and extra for flouring)
1/2 tsp sea salt
55g butter
160g cheddar (or hard cheese of your choice)
2 - 3 tbsp water
Poppy seeds, for sprinkling (optional) 

How to

Finely slice and dice the leeks. 

Pan fry the leeks in the olive oil over a medium heat until soft (approximately 4 minutes). Set aside and leave to cool. 

In a medium mixing bowl combine the flour, salt, butter, cheddar and cooled leeks until they form a dough. It's easiest to use a food processor. I'm a bit of a hero and didn't. If the mixture doesn't combine to form a dough add 2 - 3 tbsp water to mix it together. 

Form the dough into a ball and wrap in clingfilm. Chill in the fridge for 30 minutes - 1 hour.

Pre-heat the oven to 180C/355F.

Remove the dough from the fridge. Lightly flour a worktop and roll out the dough to 5mm. Using a cookie cutter or knife cut into desired shapes. 

Place on a baking sheet and bake until golden brown (12 minutes).


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