Cheese crackers recipe

Total: 30 min Diners: 6

Crackers of cheese or cheese crackers, we can call it “Spanish style” or “American style” but the result is a perfect accompaniment with a very simple recipe, perfect to make at home with the little ones and give free rein to the imagination (here we leave you 9 more ideas).

Cheddar, Parmesan, Manchego cheese or whatever you like, and you can always add some herbs, but with cheese as the undisputed protagonist of the recipe Why? Well, probably because recipes with cheese are always better. Especially if it is to accompany, dip or sit with a box in front and enjoy like a dwarf watching a movie. That’s the good thing about this kind of appetizers: they can be used to dip a hummus or a pate, or to eat as is.

And the second wonderful thing about this preparation is that it serves as a perfect pretext to use those wedges of old cheese that are just hanging around in the fridge and you don’t know what to do with it. Preparations like this, you should always make more because they withstand the inclement weather, do not take up space in the fridge because they are kept at room temperature and because they are delicious. If you like, the perfect simile is potato chips.

And the best of all is that you only need those pieces of cheese that go around in the fridge, butter, flour and the spices that everyone wants to get crispy and tender cheese crackers at the same time, almost addictive. We have added oregano to make it more Mediterranean, but the same goes for curry if we want to make it Indian or garlic powder and paprika if we prefer it with those southern Texan touches. The best of all? Unlike the ultra-processed with these are that they are 100% natural, no junk or additives or flavorings. Enjoy and eat well (or in this case peck), is never at odds.

How to make crunchy cheese crackers

Ingredients

. Manchego cheese, 80 g Pecorino or Parmesan cheese, 40 g Cured Tronchon cheese, 30 g Oregano, 2 teaspoons Cornstarch, 1 teaspoon Flour, 125 g Water, 4 tablespoons Butter 70 g

Step 1

The first thing to do is grate the cheese with a fine grater. The recommended for my taste is to use aged cheeses but you can also do it with soft cheeses that come already grated, although we will lose the crunchy/creamy texture of the cracker.

Step 2

Mix the flour with the cheese, salt, oregano and black pepper and let the butter temper until it is smooth.

Step 3

Preheat the oven to 180°C and prepare a baking tray with baking paper on top.

Step 4

Add the butter and the tablespoons of water to the dough and knead well until you get a compact ball. Chill in the refrigerator.

Step 5

Stretch the dough with the help of a rolling pin and baking paper so that it does not stick and cut to taste. Arrange all the pieces on the baking paper well separated and bake for 16-18 minutes. If you want them crispier, longer. Let stand on a wire rack until cool and enjoy.

Tips and suggestions

These cheese crackers are perfect to serve on top with a little smoked salmon and sour cream blini style, they are also ideal to assemble Christmas salad canapés or to accompany a rich truffled sabayon. They are very attractive to assemble bread baskets next to grapes, dried fruits and nuts and spreads such as eggplant cream or roasted bell pepper dips. Another fantastic option is to prepare a pudding with the leftovers baked and au gratin in the purest English style so that there is never any leftovers, they are also great with a fried egg and some good ham!