Easy to make delicious seaweed and cheddar crackers that look fabulous on any cheeseboard. Devised by the Michelin Starred chef Nathan Outlaw as the perfect accompaniment to Davidstow Cheddar.
Seaweed flakes are available from health food stores and add a great savoury flavour. If you want you can ring the changes and add 2 tbsp of chopped fresh chives instead. Once made up the crackers will keep in an air-type tin for up to a week.
Preparation time: 10 mins
Cooking time: 20 mins
Makes 24
What You Need:
- 350g plain flour
- 90ml soft butter
- 20 seaweed flakes
- 2 tsp baking powder
- 140ml water
- 50g frozen and blended Classic Davidstow cheddar which has been kept in the freezer
What To Do:
- Take your butter out to soften.
- Using a food mixer, place the all the ingredients (except for the cheese) together and mix until a dough forms.
- Stop the mixer and gently knead with your hands on a floured surface. Don’t over work it.
- Wrap the dough in cling film and rest it in the fridge for 1 hour.
- Pre-heat your oven to 150C.
- On a floured surface roll out the dough as thinly as possible or use a pasta machine.
- Cut the dough into your desired shape and place onto a baking tray lined with nonstick sheet.
- Sprinkle a little frozen cheddar on each cracker and bake in the oven for 15 minutes or until cooked.
- Allow them to cool down before moving them from the sheet and store in an airtight container.
Courtesy of Davidstow Cheddar