Rosemary Crackers with Cheddar and Cheeseboard Chutney
These crackers are so easy to make and taste fantastic, perfect in fact, with some sharp cheddar and Beerenberg’s Cheeseboard Chutney.
Preheat oven to 170c and line two trays with baking paper. Combine the flours, sesame seeds, rosemary and salt in a large bowl and mix well. Add the oil and water and stir until you have a rough dough. Turn out onto a work surface, divide into three balls and roll the first out as thinly as possible, just a couple of mms each.
Cut into strips and transfer to the baking tray and then pop these into the oven for about 15 minutes or until the crackers are just turning golden brown. Let cool on a wire rack then transfer to an airtight container. Repeat with the other two balls of dough.
Serve crackers with fresh, thinly sliced pear, a sharp cheddar and Beerenberg Cheeseboard Chutney.