A great tasting mini cheese cracker, made with cream instead of butter. These crackers brown more and the flavour is a deep nutty , grilled cheese taste. It works best with sharp yellow cheddar. I used a Mersey Valley classic cheddar cheese.
1 1/3 cups , 190 grams all purpose flour
2 tsp baking powder
2 tsp sugar
1 1/2 tsp salt
227 grams block cheddar cheese, preferably sharp and yellow, finely grated
1 cup heavy cream
Egg Wash ingredients
1 large egg
1 large egg yolk
1 Tbsp water
1/4 tsp salt
- Adjust oven rack to middle position and preheat to 180 C/ 350 F
Whisk flour , baking powder, sugar and salt together in a medium bowl. Add cheddar with dry ingredients until well combined. Stir in cream, mixing until dough comes together. Transfer to a lightly floured surface , roll each portion into 15″ x 11 ” rectangle, no more than 1/8 ” thick. Transfer each to a parchment lined half sheet pan, then cut into 1 ” squares , either using a fluted pastry wheel or knife.
- Using a bamboo skewer or toothpick, press a small indentation into the center of each dough square.
Whisk egg, yolk, water and salt together in a small bowl. Brush over prepared dough, then sprinkle with additional salt to taste.
- Pre heat oven to 180 C. Bake until a light golden brown, about 15-20 minutes. Cool to room temperature and enjoy immediately, or store up to 1 month in an airtight container at room temperature.
Please watch the cooking on these crackers as they will brown very quickly.