Assorted Cheddar Crisps
Granskad av UK recipe editorsAuthored by UK recipe editorsUrsprungligen publicerad 29 jan 2026
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These sophisticated cheddar crisps are a delightful savoury snack, offering a much more rewarding crunch than anything found in a shop-bought packet. Combining sharp cheddar cheese with a buttery, shortcrust-style base, the recipe produces three distinct flavours from a single batch of dough. The addition of aromatic caraway seeds, earthy nigella seeds and punchy cracked black pepper ensures every bite provides a different complexity, making them a festive favourite for entertaining guests.
This versatile vegetarian recipe is ideal for preparing ahead of time, as the dough logs can be kept chilled until you are ready to bake. Serve these golden crackers alongside a glass of wine, as part of a traditional cheeseboard, or simply enjoy them as a satisfying afternoon treat. They are particularly delicious when served slightly warm, allowing the rich cheese flavours to truly shine.
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Ingredients for Assorted Cheddar Crisps
1 stick (110g ) unsalted butter, softened
350g sharp Cheddar, coarsely grated (preferably in a food processor)
1 large egg yolk
130g plain flour
1 teaspoon dried mustard
3/4 teaspoons salt
1 teaspoon cracked black pepper
1 teaspoon caraway seeds
1 teaspoon nigella seeds
parchment paper
How to make Assorted Cheddar Crisps
Tillbaka till innehållBlend together butter, cheese, and yolk in food processor until smooth. Add flour, dried mustard, and salt and pulse until just combined. Transfer dough to a sheet of wax paper and divide into 3 portions (do not clean processor).
Return 1 portion to processor, add pepper, and pulse until combined well, then transfer to another sheet of wax paper. Shape into a 7-inch-long log (1 1/2 inches thick), using paper as an aid, then roll up log in paper and twist ends of paper to close. Make 2 more logs on separate sheets of wax paper in same manner, using caraway seeds for second log and nigella seeds for third log (instead of pepper) and cleaning processor in between batches. Chill logs until firm, about 2 hours.
Put oven rack in middle position and preheat oven to 177°C. Line a large baking sheet with parchment paper.
Unwrap 1 log and cut enough thin slices (about 1/8 inch thick) from it to fill baking sheet, arranging slices 1 inch apart. Bake until edges of crackers are golden, 10 to 12 minutes. Transfer on parchment to a rack and cool slightly, about 15 minutes. Make more crackers in batches with remaining dough.
Serve crackers warm or at room temperature.
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29 jan 2026 | Ursprungligen publicerad
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