CHEESE & CHIVE CRACKERS, an Indulgence but so, so good! Must prep ahead

Home-made cheese crackers are a sensational hor d'oeuvre  -- and they're so easy to make...

'So melt-in-the-mouth!''They're so light and fragile; the taste explosion is total!' Tasters

You have never tasted a cheese cracker unless or until you've tasted homemade cheese crackers. 

They are incredibly easy to make but can go wrong, mostly because ovens vary and are temperamental.  67's first efforts spread all over the baking sheet, developing lacey edges; pretty and delicious as they were, the crackers were completely the wrong size and shape. 

What is wanted is something small but perfectly formed.  Follow the instructions, especially about refrigerating overnight, and you should be okay.

The biscuits are very high in saturated fat.  For anyone worried about cholesterol, discipline is essential.  Restrict yourself to...say, 3 then plant yourself on the other side of the room!

The crackers take minutes to put together but need a resting time of at least 4 hours.

Cost: £2.00 (June '23)
Makes:  about 25 cocktail-sized crackers

Ingred:

   100gm/3.5oz plain flour (up to 25% wholemeal for fibre if you want healthier)
   1/2 tsp baking powder
   pepper & a little salt
   100gm/3.5oz softened butter

   2 generous tablespoons finely sliced fresh chives (opt)

   100gm/3.5oz mature cheddar, grated
  

Method:

1. Using electric beaters with a paddle, or on slow speed, beat butter just until smooth
2. Add flour, baking powder, pepper, salt & chives; mix until well combined -- no streaks of flour.  The mix will be sloppy.  Set aside electric beaters
3. Blend cheese into the mix with a spatula, evenly distributing the cheese
4. Cover a chopping board with a large layer of clingfilm
5. Scrape the cheese/flour/butter mix on to the centre
6. Without touching the dough, use the edges of the clingfilm to form a cylinder about 38cm/1.5inches in diameter -- like a (very) fat cigar.  The cylinder will be about 22-cm/9-10 inches long; it may look lumpy but don't worry, the next step will sort it
7. Wrap the cylinder tightly in cling and tightly twist the ends -- it'll help the cylinder take on a smooth shape and flatten the ends. (If you prefer square crackers, mould the cylinder into a square shape)
8. Refrigerate at least 4 hours or overnight
9. When ready to bake, preheat oven to 180c/350F  
10. Line two cookie trays with greaseproof paper
11. Take the dough out of the fridge; unwrap; using a sharp knife, cut into generous 1cm/1/3 inch slices 
12. Arrange on baking sheets with a little space in between; refrigerate until oven is ready
13. Bake 12-14 mins or until golden and browning at the edges; keep your eye on them, ovens will vary
14. Leave on baking tray a few mins then transfer to a cooling rack with a fish slice
15. Serve with cocktail napkins; they're crumbly

 Comments: 
'The crackers are so light and fragile they melt in the mouth. The taste explosion is total. A complete success.  I will have them with my rabbit stew tonight.' Political Agent
'How does she make them so melt-in-the-mouth?' Local council Opposition leader
                                                    

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This recipes have been developed by B M Lee/ Bright Sun Enterprises.  They may not be reproduced, in any form, without the author's written permission