BellaOnline Forums Food and Wine Sandwiches Cheese Cracker Recipe

Hi Connie,

A friend of mine gave me this simple recipe for the cheese crackers she served with her soup at our GardenBuddies meeting last week. I thought it so nice and easy and hopefully someone reading this might too.

2 cups grated cheddar cheese
1/2 cup grated butter
1 1/2 cups flour
1/2 tsp salt
2 tsp mixed herbs (optional)
1 tsp paprika (optional)
A sprinkle of sesame seeds on top before baking (optional)

Preheat the oven to 350F and line your baking try with baking paper (not greaseproof paper, that's different)

Beat cheese and butter together until creamy, add flour, salt, and herbs and paprika (if using) and mix until the dough comes together - it will be crumbly.

Form into a ball and knead until it becomes soft and pliable.

Roll this onto a slightly floured surface about 1/2 inch thick then cut out shapes using cookie cutters. Remember to sprinkle with sesame seeds now i.e. before baking, if using.

Place on your prepared tray and bake for 12 minutes or so or until crackers are lightly browned.

Set side to cool and crispen up and store in an airtight container.

If you haven't got time to use cookie cutters then just cut into rectangles or fingers and place them on the tray individually as above.

These were really nice.

Cheers

sounds very good!

Lestie, these look wonderful. I think that they would be fantastic for cracker sandwiches!

Lestie, it is good to hear from both you and Susan.

Hiya,

Leave out the paprika when making the crackers, finely chop 1/4lb or so leftover roast beef, toss in a little olive oil, 1 tsp cumin 1/2 tsp all-spice, a finely chopped red onion, 4 finely chopped gherkins, salt and pepper to taste.

Let stand for a while, spoon portions onto your cracker (as you eat, not before so crackers don't get soft) and serve with grated sharp cheese (your taste, try mature cheddar or emmentaler) and fresh coriander to sprinkle on top.

Just adjust measurements for the number of people you will be feeding - this recipe is easy to adapt. WOW!

Cheers

Lestie, SO glad to see you back. You have fantastic ideas!

Thanks Connie ... and by the way to anyone who is going to try the beef salad crackers, when you chop the gherkins, squeeze them out as it were so that all extra liquid goes - you want the mix to be 'dry' not sloppy or watery.

How about someone coming up with a chicken, lamb, pork or vegetarian (or even another beef) mix to eat with the crackers?

Cheers now