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Preparing time: 15 min
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Baking time: 13 min
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Ingredients
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Method
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200 g soft mild cheddar cheese |
Shred cheddar cheese |
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180 g all-purpose flour
80 g butter cut in pieces
2 tablespoon cold water
1 teaspoon sweet grounded paprika
1 pinch of salt
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Put flour, butter, cheese, salt and paprika in a food processor fitted with the blade attachment. Puls until dough looks like course sand. Pour cold water and puls again. The dough should come together in a ball. Wrap the dough in cling film and refrigerate for an hour. |
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Heat the oven to 180°C. Line two trays with greaseproof paper. Divide the dough into two pieces. Roll out each piece cut the dough into stripes and then into small squares (2 cm x 2cm). Place each square on the tray. Using a skewer, make a small hole in the middle of each piece. |
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Bake the crackers around 13 minutes or until they begin to turn light golden brown. Cool on baking sheets and then on wire rack. Store in a glass container no longer than 2 weeks. |
