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)
- 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
- 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.
- 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.
- Pre-heat your oven to 170 degrees.
- Grease a baking tray well with vegetable oil and set aside.
- 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.
- 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.
- Once cooked set aside to cool.
- Take out the dough ball from the fridge - by now it should be fairly firm.
- 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.
- 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.
- Bake for 10 - 12 minutes until crisp and golden brown.
Let me know any variations you have tried on this recipe or simply what you think :)
Thanks for stopping by