I bought some cookie cutters from Tokutokuya and just couldn’t wait to start using them so I randomly made up a cheese biscuit/cracker recipe with some leftover cheddar cheese in the fridge.
With a mini 3.5cm star cookie cutter and a slightly bigger butterfly shape one, this recipe could easily yield about 125 crackers in total. They are tiny so it’s easy to pop into the mouth but of course you can have any shapes you like.
These crackers are cheesy with a nice aromatic hint of rosemary and aren’t oily or greasy to the touch. The exterior is crispy whereas the interior has a breadstick-like texture. Pretty addictive to munch on. 🙂
Rosemary Cheese Crackers Recipe
Ingredients (makes 125 pieces)
15g castor sugar
220g all-purpose plain flour, sifted
1/4 tsp salt
2 tsp dried rosemary
100g cheddar cheese, grated
1. Preheat oven to 170 deg C with fan. Line a baking tray with parchment paper.
2. In a large mixing bowl, cream the butter and sugar.
3. Mix in the flour, salt, rosemary and cheese.
4. Gradually mix in the milk till a dough is formed.
5. Wrap the dough in cling film and refrigerate for 1 hour till it firms up.
6. Roll out the dough to about 0.5cm thick and cut into desired shapes with cookie cutters.
7. Place the cookies a little apart on the lined baking tray and bake for 15 minutes in the middle of the even.
8. Remove the cookies and transfer onto a wire rack to cool completely before storing.