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Wholewheat Cheddar Crackers

Crispy, baked crackers made with olive oil, wholewheat flour and filled with cheddar cheese and fresh thyme!
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Makes: 30 to 40 crackers
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Ingredients
  

  • 1 and 1/4 cups wholewheat flour
  • 1/2 tsp salt
  • 1/2 cup grated cheddar cheese
  • 1 tsp fresh thyme leaves
  • 5 tbsps olive oil
  • 4 to 5 tbsps water

Instructions

  • This dough can be made by hand or in a mixer, which is less messy, but it's easy either way. Mix the flour and salt, then add the cheese and thyme and mix again.
  • Add the oil and mix till the flour is moistened. Then add the water, between 4 to 5 tbsps, as needed to bring the dough together. It should be wet but not unmanageable.
  • Preheat the oven to 175 C and line a baking tray with a silicone mat so that the crackers don't stick.
  • To roll the dough out, here's what I found easiest to do. Stretch a large piece of clingfilm out on the kitchen counter. Divide the dough into three equal parts.
  • Place one part on the clingfilm, pat it into a disc, then cover with a large sheet of baking paper or parchment paper so that the rolling pin doesn't stick to the dough.
  • Now, roll the dough out (between the clingfllm and baking paper) as thin as possible, making sure its even but not so thin that the crackers will tear or burn while baking.
  • Peel the baking paper off, trim the edges of the rolled out dough, then slice diagonally to form diamond shaped crackers. Gently lift up each one with a flat metal spatula and place on the baking tray. The crackers can be placed close together as long as they're not touching.
  • Bake for 10 to 15 minutes, rotating the tray halfway until the crackers are golden brown. Allow to cool for a few minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough. It's hard to say how many crackers you will get, it depends on how thin you rolled them and how big each one is, but I'd say 30 to 40 easily.
  • Store in an airtight tin for about a week and munch away!

Notes

*Adapted from a New York Times recipe