Cheddar and Caraway Crackers

Cheddar and Caraway Crackers

Bring cheddar and caraway crackers to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 8. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Bitter when the food is ready.

Ingredients

Serves 8

• 150 g plain flour

• 100 g cold butter, diced

• 100 g vegetarian cheddar, grated

• 1 tsp caraway seeds

• 1/4 tsp salt

• 2 tbsp cold water

Instructions

1. Rub butter into flour and salt until like breadcrumbs. Stir in cheese and seeds, adding enough water for firm dough.

2. Wrap and chill for 30 minutes. Heat oven to 190°C, 170°C fan and line two trays.

3. Roll to 3 mm thick, cut into 4 cm squares and prick with a fork.

4. Bake for 12–15 minutes until golden at edges. Cool completely on a rack and store airtight for up to 3 days.

Serving Suggestions

Serve in small bowls or on a sharing board. Crisp snacks are best freshly made, while chilled snacks should stay refrigerated until just before serving. Follow the storage guidance in the method.

Pairing Tips

Start with Bitter. Biscuit-like malt suits cheese, garlic and browned edges. A balanced session bitter leaves room for the food rather than dominating it. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.