Avanee likes cookies, and thankfully, she is equally excited about savory crackers. I try to bake them as often as I can because then I am at peace in the knowledge that the kid is downing stuff made at home–stuff that is made without ingredients that sound like they came out of the school’s chemistry lab.
I’ve made these crackers a couple of times now and also taught them at a couple of my Bring Home My Jhola classes. They’re very easy to make, and are short from the addition of butter and crisp from the bits of cheese. The mustard and herbs team up well with the cheese, making the crackers a fine base for salsas and toppings or dips of several kinds. Try spooning some of the slow roasted tomatoes on them; you will be pleasantly surprised!
Cheese and Chive Crackers
- 150 gms. flour
- 125 gms. butter
- 1 tsp. mustard (wholegrain works beautifully too, although you can use any you like)
- 60 gms. Cheddar or Gouda, grated
- 1 tbsp. fresh chives, finely chopped (you could also add dried chives or other herb of choice)
- Using a wooden spoon, beat the butter and mustard together in a mixing bowl until creamy.
- Add the grated cheese and chives and mix.
- Add the flour and mix lightly. Turn onto cling wrap, pack into a parcel, and refrigerate for 20 mins.
- Roll out on a well-floured surface to about 5 mm thickness and cut using a pizza cutter or knife, or cookie cutters if feeling fancy.
- Bake in a preheated oven at 180 degrees centigrade or until light golden.
- Cool completely and store in an airtight jar.
- Replace half the quantity of butter with good olive oil.
- Use hard or semi-hard cheeses only, but use herb or spice-infused ones for more dimensions of flavor.
- Use chili flakes or coarsely ground black peppercorns to add a little heat.
- Skip the mustard entirely if you don’t like it and replace with other condiments–pestos work very well, too!
- Throw in a sachet or two of the seasoning you get with takeaway pizza.