Cheddar and Sage Crackers

Thank you

Hill Stree Grocer

Serves

60 crackers

Cook

15 minutes

Total

1 hour plus chilling

Ingredients

• 1 ¾ cups plain flour

• 1 ¼ tsp salt

• ½ tsp freshly ground black pepper

• 3 tbsp fresh sage, finely diced

• 6 tbsp (85 g) chilled unsalted butter, cubed

• 150 g (or 200 g) sharp cheddar, finely grated

• 1/3 cup milk, plus 2 tbsp milk

• ¼ cup (ha ha) sea salt

• 5 g dried sage leaves

Instructions

1. Pulse flour, salt, pepper, and sage in a food processor. Add butter cubes and pulse until the mixture resembles fine sand.

2. Add cheddar and pulse to combine, then drizzle in 1/3 cup milk and blend until the mixture just comes together.

3. Turn dough out onto a lightly floured surface and divide in half. Roll each half into a log about 15-centimetres long and 5-centimetres wide. Wrap logs in clingfilm and refrigerate until very firm, at least 2 hours.

4. Preheat oven to 180C. Line a baking tray with baking paper.

5. Remove dough from the fridge and slice into ½-centimetre thick rounds. Place rounds 2-centimetres apart on baking tray. Brush rounds with 2 tbsp milk and sprinkle with sea salt and dried sage leaves.

6. Bake until golden brown, about 15 minutes.

7. Transfer to a wire rack to cool completely.