These cheesy, buttery crackers are delicious eaten as is or served on a cheeseboard. They make a great gift for a cheese-loving friend.
How long will it take?
1 hour plus chilling time
What’s the serving size?
Makes approximately 60 crackers
What do I need?
1 ¾ cups plain flour
1 ¼ tsp salt
½ tsp freshly ground black pepper
3 tbsp fresh sage, finely diced
6 tbsp chilled unsalted butter, cubed
150 g cups sharp cheddar, finely grated
1/3 cup milk, plus 2 tbsp milk
¼ cup sea salt
5 g dried sage leaves
How do I make it?
Pulse flour, salt, pepper, and sage in a food processor. Add butter cubes and pulse until the mixture resembles fine sand.
Add cheddar and pulse to combine, then drizzle in 1/3 cup milk and blend until the mixture just comes together.
Turn dough out onto a lightly floured surface and divide in half. Roll each half into a log about 15-centimetres long and 5-centimetres wide. Wrap logs in clingfilm and refrigerate until very firm, at least 2 hours.
Preheat oven to 180C. Line a baking tray with baking paper.
Remove dough from the fridge and slice into ½-centimetre thick rounds. Place rounds 2-centimetres apart on baking tray. Brush rounds with 2 tbsp milk and sprinkle with sea salt and dried sage leaves. Bake until golden brown, about 15 minutes.