Friday, 10 September 2010

Tasty Cheddar Crackers And Italian Dip

These tasty little crackers make a perfect snack for an afternoon tea party, mums meeting, appetisers or even as part of a buffet. The rich and spicy flavours of the crackers match effortlessly with the zingy, fresh flavours of the Italian dip.

(For the crackers)
  • 250g Plain flour
  • 1 tsp of salt
  • 60 Twists of ground black pepper
  • 1 heaped tsp of English mustard powder
  • 170g Butter (Chilled)
  • 70g Cheddar
  • 6 tablespoons of cold water (but add only as needed)
(For the dip)
  • 3 Tbsp olive oil
  • 1/2 Large red onion
  • Oregano and Basil to taste
  • 1/2 a Red bell pepper
  • 1 heaped tbsp of tomato puree
  • 3 tbsp water
  1. In a large mixing bowl bowl, stir together the flour, salt, pepper and mustard. Using your finger tips (not palms) rub together the flour and butter (cubed) until it resembles breadcrumbs.
  2.  Stir in the cheese, then water one tablespoon at a time, until the dough is able to hold together. Press the mixture into a ball, wrap and chill for at least 30 minutes.
  3. Pre-heat your oven to 170 degrees.
  4. Grease a baking tray well with vegetable oil and set aside.
  5. Dice your red onion and pepper, then add to a pan with your olive oil, basil, oregano and season to taste, fry gently until softened.
  6. Add the pepper, water and pepper and cook gently until soft and well mixed, if the sauce is too runny, turn up the heat and reduce until thickened.
  7. Once cooked set aside to cool.
  8. Take out the dough ball from the fridge - by now it should be fairly firm.
  9. Flour a surface and a rolling pin, and gently roll out the dough until about 2- 3 mm thick, then using a square cutter cut the dough out, repeat this process until all the dough is used.
  10. Lay the squares on your baking tray, gently poke with a fork to create a quilted effect when cooked, then brush lightly with milk to help the crackers brown.
  11. Bake for 10 - 12 minutes until crisp and golden brown.
Once your crackers have cooled (though they are lovely to have a cheeky nibble when they are fresh from the oven and the cheese is gooey) serve with the dip. Easy :)

Let me know any variations you have tried on this recipe or simply what you think :)

Thanks for stopping by
Siobhan xoxo

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