THESE easy-to-make crackers are the perfect accompaniment to Davidstow cheddar.
"The seaweed flakes are available from health food stores and add a great savoury flavour," said Michelin-starred chef Nathan Outlaw.
"If you want you can ring the changes and add two tablespoons of chopped fresh chives instead. Either way once made they’ll keep in an airtight tin for up to a week.”
Preparation time: 10 minutes
Cooking time: 20 minutes
You will need:
350g plain flour
90ml soft butter
20 seaweed flakes
2 tsp baking powder
50g frozen and blended Classic Davidstow cheddar which has been kept in the freezer
1. Take your butter out to soften.
2. Using a food mixer, place the all the ingredients (except for the cheese) together and mix until a dough forms.
3. Stop the mixer and gently knead with your hands on a floured surface. Don’t over work it.
4. Wrap the dough in cling film and rest it in the fridge for 1 hour.
5. Pre-heat your oven to 150C.
6. On a floured surface roll out the dough as thinly as possible or use a pasta machine.
7. Cut the dough into your desired shape and place onto a baking tray lined with nonstick sheet.
8. Sprinkle a little frozen cheddar on each cracker and bake in the oven for 15 minutes or until cooked.
9. Allow them to cool down before moving them from the sheet and store in an airtight container.