Cheddar and Sage Crackers

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?

  1. Pulse flour, salt, pepper, and sage in a food processor. Add butter cubes and pulse until the mixture resembles fine sand.
  2. Add cheddar and pulse to combine, then drizzle in 1/3 cup milk and blend until the mixture just comes together.
  3. 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.
  4. Preheat oven to 180C.  Line a baking tray with baking paper.
  5. 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.
  6. Transfer to a wire rack to cool completely.

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