These are the best ever Cheddar Crackers, so no more store-bought for me.

Ingredients:

• 1 cup of cake flour
• 250gr cheddar cheese, finely grated
• 4 tablespoons cold butter, cut into pieces
• 1/2 teaspoon fine salt
• 1/2 teaspoon seasoned salt
• Pinch of cayenne pepper (I used 1/4 tsp)
• 3 tablespoons of ice water

Method:

1. Place the flour, cheddar, butter, salt, seasoned salt & cayenne pepper in a food processor and pulse until the mixture resembles sand.
2. Add the ice water, a Tbsp at a time while pulsing until the dough comes together.
3. Remove from food processor & form the dough into a ball, wrap in plastic and refrigerate for 1 hour.
4. Preheat oven to 180°C (160°C in a fan-assisted oven) Line a baking sheet with parchment paper.
5. Roll out the dough to 1/4-inch thickness and cut into squares with a pizza cutter. (I used a square “Petit Beurre” cookie cutter)
6. Use the blunt end of a wooden skewer to poke a small hole in the center of each square. (The cookie cutter I used has holes in the mold when you depress the cutter)
7. Transfer to the prepared baking sheet and bake until golden brown, 20 minutes. (The cookies in my oven-baked for 12 mins in a fan-assisted oven).
8. Allow cooling before packing in an airtight container.

Recipe credit: Ree Drummond – The Pioneer Woman

Tried and tested by Gail Haselsteiner