The crispness of a cracker comes from how thin it is. Rolled thicker than two millimetres it is not a cracker but a biscuit. Resting the dough in the fridge for half an hour makes it easier to roll.
Ingredients
For the dough
For the top
Method
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Rub the fat into the flour
Rub the cold butter into the flour with your fingertips until the mixture resembles sand.
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Add the cheese
Mix in the cheese, salt and pepper flakes.
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Bring together
Add the cold water and bring the dough together without over-kneading.
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Rest
Wrap in cling film and chill for 30 minutes.
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Roll
Roll out 2 millimetres thick on a floured worktop and cut into squares with a knife.
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Bake
Lay on baking paper, scatter with rock salt and sesame seeds and bake at 180 degrees for 15 minutes.
-
Cool
Cool on a rack; they crisp as they cool.
Tips
- The butter must be cold; melted butter gives biscuits rather than crackers.
- Do not roll thicker than two millimetres, as a thick cracker will not be crisp.
- Pricking each cracker a few times with a fork stops them puffing in the oven.
Nutrition
35
kcal
1 g
Protein
2 g
Fat
3 g
Carbs
Values are per serving and approximate.