Gouda rye crackers

Gouda rye crackers
  • Serves icon Makes 20
  • Time icon Hands-on time 20 min, oven time 45 min, plus cooling

Crunchy rye crackers make a lovely addition to any dinner party cheeseboard, plus their perfect for scooping up dips or pâté.

Nutrition: per serving

Calories
74kcals
Fat
2.8g (1.6g saturated)
Protein
3.2g
Carbohydrates
8.4g (0.3g sugars)
Fibre
1.7g
Salt
0.3g salt
Calories
74kcals
Fat
2.8g (1.6g saturated)
Protein
3.2g
Carbohydrates
8.4g (0.3g sugars)
Fibre
1.7g
Salt
0.3g salt

Per cracker

Ingredients

  • 230g rye flour, sifted, plus extra to dust 
  • ½ tsp baking powder 
  • ½ tsp salt
  • ½ tsp caster sugar
  • 1 medium free-range egg, beaten with 125ml water
  • 150g goat’s milk gouda, grated (from Ocado, Waitrose)

Method

  1. Heat the oven to 140°C/120°C fan/gas 1 and line a baking sheet with non-stick baking paper. Mix the flour, baking powder, salt and sugar in a bowl. Beat the egg mixture into the dry mixture, then stir in most of the the cheese, setting aside a handful. 
  2. Knead the dough on a lightly floured surface, roll out to 2mm thick, or as thin as you can, then scatter with the remaining cheese. Roll again, then cut into large shards. 
  3. Carefully lift the crackers onto the baking sheet using a metal spatula, then roll again briefly to flatten. Bake for 45 minutes, turning halfway, until crisp and golden. Transfer to a wire rack to cool completely. 

delicious. tips

  1. Cheddar works well too. Or if you don’t like cheese, add a touch more salt in step 1.

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