I love cheese crackers! These were made specifically for dipping into spinach and artichoke dip. I was looking for something that could hold the weight of the dip. They go great with a selection of cheeses too if you are looking to enjoy some cheese and wine at home. This a simple bread to make and the flavour and aroma are just worth it! This will keep well for 2 days in airtight container( if you don’t eat it all first) and can be made crispy by reheating in a hot oven. Enjoy!
Ingredients
- 100g All-purpose flour
- 100g Whole-wheat flour
- 100g Water
- 25g Olive oil
- 4g Salt
- 15g Parmesan Cheese
Instructions
- Set all ingredients in a mixing bowl.
- Mix until well combined and smooth. If using a stand mixer, use the dough hook. You can knead dough by hand too. This is a very stiff tough.
- Wrap in a cling film and rest dough in the fridge for at least 30 minutes.
- Roll dough out to ⅛ of an inch in a rectangular shape. Place on two parchment paper lined trays and refrigerate for another 30 minutes
- Preheat oven to 200˚C
- Bake crackers for 12-15 minutes. If they are taking on colour too quickly, reduce temperature by 20 degrees.
- Cool on a cooling rack and break crackers up to desired size.
