Ingredients
8oz mature grated cheddar
8 oz plain flour
2 tsp Celtic salt
2 oz butter (cubed)
2 tbs whole milk
Method
1) Pre-heat the oven to 160°C / 325°F / GM3
2) Line two large baking trays with baking parchment.
3) Put all ingredients in a food processor, pulse 10 times.
4) After pulsing, mix on a low speed until it forms a dough. Take out and lightly knead for 1 minute.
5) Roll out on a floured surface as thin as possible and pierce to release air whilst cooking (this will stop them rising) I used the end of a thin kebab skewer to make one whole in the middle (you could also use a fork).
6) Cut into squares, using a sharp knife, or a fluted roller pastry cutter, then sprinkle with more Celtic salt
7) Bake for 15 minutes or until crunchy (if they are too lighter bake the cracker will not have enough crunch but be careful because it is a fine line to burning them).
