Free Cheddar Crackers CD
Veg CBF 40mins plus chilling
20 Cold Vegetarian Gluten Wheat
Free Savoury Biscuits Baked Fayre
teasp finely ground Mustard Seed
Mature Cheddar Cheese, grated
Salt for the tops (optional)
Place 3/4 of the flour, salt and ground mustard in a large mixing bowl and mix
Rub or cut the butter into the flour mixture until it resembles coarse
breadcrumbs then stir in the cheese.
In a separate bowl, mix together the egg yolks and the water then add the egg
mixture to the flour mixture and blend to form a dough, adding more of the
reserved flour as needed, to make a workable dough. Wrap in greaseproof or
parchment paper and chill for 1 hour.
Preheat the oven to 180C, 350F, Gas Mark 4.
Roll out the dough on a lightly floured surface (remember to use GF flour) to a
square approximately 1cm/1/2 inch thick. This may take a little patience as the
dough may be stiff and a little difficult to work.
Cut the square into 4 quarters and gently lift each of the squares one at a time
and, without rotating them, stack them on top of each other. Roll it out again
and repeat the process two more times, rolling the dough to 3mm/ 1/8 inch
thick on the last rolling. This process makes for a flakier biscuit.
Sprinkle top lightly with the sea salt and roll lightly with the rolling pin.
With a sharp knife cut the dough into 5cm/2 inch squares and place them on
un-greased baking sheets. Prick each square a couple of times with a fork and
bake for about 10 minutes. Cool on a wire rack.
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