The secret to these it to make them quite thin and get them as crispy as possible without burning them! Times are approximate as much depends on the efficiency of your oven and the thickness of your dough!
Makes 12 crackers
Nutritional information Per Cracker
119 Kcals
10.2g fat
0.8g net carbohydrates
1.1g fibre
5.4g Protein
125g of cheese, grated (can be mature cheddar or mozzarella)
75g cream cheese
1 eggs
100g ground almonds
½ tsp chilli powder
1 tsp oregano or Thyme
Seasoning to taste
1 egg, beaten for egg wash – optional
Sprinkle of Parmesan – optional
Preheat the oven to 190c
Place the cheese and cream cheese in a bowl and pop into the microwave for 1 minutes to soften as this makes it easier to form into a dough.
Remove from the microwave and add all the remaining ingredients, combining well. This will form a wet dough – similar to a wet scone mix really.
Form into a ball.
Place one large sheet of baking parchment on the worktop, add the ball of dough to the centre of the parchment. Place another sheet of parchment on top of the dough and press down with your hands.
This is the easiest way to form the base without getting sticky hands and worktop!!
Press into a rectangle or square shape using your hands and knuckles. The dough needs to be about 1cm thick.
Place the whole thing, including parchment, onto a baking tray before removing the top sheet of parchment.
Using a knife, gently score out your crackers. This makes it easier to cut them into perfect squares or rectangles once cooked. Brush with egg wash and sprinkle with parmesan.
Pop into the oven and cook until it goes golden on top – this takes approximately 10 minutes.
Remove from the oven and flip over, removing the base piece of baking parchment. This helps to get the base of the crackers as crispy as the top.
Pop back into the oven and cook until golden – approximately another 8-10 minutes.
Remove from the oven and leave to cool on a cooling rack before breaking/cutting into your crackers.