Sweets and drinksBaked GoodsEurope and North AmericaAbout 1 hour 15 minutes
Anyone who likes a lightly savory bake tends to end up making crisp cheese crackers. They snap cleanly, taste gently salty and smell of butter and cheese. The tricky part is holding the edges sharp, because dough warmed by your hands bakes out of shape.
The dough chills twice, 30 minutes before rolling and 15 minutes after cutting, which is what keeps the edges crisp. Pricking the surface with a chopstick keeps the crackers from puffing.
This batch weighs about 278g, at roughly 392 calories per 100g.
Method
Sift 100g all purpose flour, 40g cheese powder and 1/4 teaspoon salt into a bowl and mix with a whisk.
Put 50g unsalted butter, softened but not melted, 27g kOBE Monk Fruit Blend, 1 teaspoon vanilla and 1 chicken egg yolk in another bowl and stir until combined.
Add the flour mixture to the butter and egg bowl and mix until the dough comes together. Adding the flour in two parts makes it easier to mix evenly.
Wrap the dough in plastic wrap and rest it in the fridge for 30 minutes.
Lay a sheet of parchment paper over the dough and roll it thin. Prick the surface all over with a chopstick.
Cut the dough into triangles, cover them with parchment paper and chill for another 15 minutes to set the shape.
Heat the oven to 160 degrees C for 10 minutes, set the tray in the middle and bake for 15 minutes at 160 degrees C.
Tips
Pricking the surface keeps the crackers flat and evenly crisp.
Two rounds of chilling are what hold the edges sharp through the bake.
Cool the crackers completely on a rack before storing, because a sealed lid over warm crackers softens them.
The butter should be soft but not melting, since melted butter slackens the dough and the crackers lose their lightness.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.