Cheesy Walnut Crackers
It’s time for a delicious SNACK! Easy, breezy, cheesy walnut crackers. You’re gonna wanna bring out all the cheeses, meats and treats for this one. You know what, why not just go full charcuterie board as I’m getting all the Pinterest vibes and feel like being a bit boujee. This is the perfect recipe to whip out when you’ve got friends over, or you’re enjoying a bit of sun in the garden and really want your snacks to be on point. You could even double up and serve with my walnut pesto dip.
Clearly I’m all the about the nuts today hehe but I don’t mind that because they are a superfood, so get all your antioxidants, omega-3s and inflammation fighting polyphenols from these delicious little crackers. #health. I did have to google what polyphenols are but after some extensive research, I’ve come to the conclusion that we defs need them so get eating your walnuts babs.
To carry on with this walnut theme as now I can’t stop, I would recommend making my coffee and walnut cupcakes or candied walnut and blueberry pancakes if you’ve got some nuts leftover. Or simply place your walnuts in an air-tight container and freeze for up to 12 months. We don’t like food waste here.
Ingredients
- 60g walnuts, chopped + extra for sprinkling
- 125g plain flour + extra for dusting
- 2 tsp cornflour
- Pinch of salt
- 85g butter, cold and cubed
- 2 tbsp cold water, to bind
- 100g mature cheddar, grated
- 70g red Leicester cheese, grated
- 1 egg beaten to egg wash
Method
- In a bowl combine the mature cheddar, red Leicester, flours, walnuts and salt.
- Using the rubbing in method, mix in the butter. To do this, use your thumb and fingers to gently rub the butter and flour mixture together. You'll start to form a breadcrumb type texture.
- Do this until it resembles bread crumbs. Then you can add the water to help bind it into a dough.
- Square and flatten out the dough and wrap in baking paper and refrigerate for 45 mins until nice and hard. In this time preheat the oven to 175°C/350°F/Gas Mark 4.
- Roll out the dough on a floured surface to about a pound coin thickness and cut into 10cm rectangles (or another shape you fancy) then place onto a lined baking tray.
- Using a fork, poke along the crackers around 4 times, this will prevent the crackers from just puffing up. We don't want big airy crackers.
- Egg wash your crackers and sprinkle with more walnuts.
- Bake for 15-20 minutes, until golden.
- Once finished cooking, carefully place on to a cooling rack and leave to cool completely. Serve up as part of a charcuterie board or with your favourite dip.