Just thinking of these makes me salivate: these cheese crackers have the perfect more-ish mixture between thin crisp crust and chewy middle. What’s more, they’re pretty well instant to make.
They are very crispy when fresh, the next day they’re a bit rubbery, so either eat them quick or pop them back in the oven for a few minutes
CHEESE CRACKERS
These cheese crackers have the perfect more-ish mixture between thin crisp crust and chewy middle.
Course: snackCuisine: BritishDifficulty: Easy
Servings
servings
Total time
30
minutesIngredients
200 g Grated Mozzarella
75 g Almond Flour
2 tbsp Golden Flaxseed
1/4 tsp Onion Powder
1/4 tsp Garlic Powder
Salt and Pepper
Extra Grated Cheese
Method
- Heat the oven to 180 C
- Melt the mozzarella in the microwave for approximately 90 seconds
- Mix the almond flour, golden flaxseed and spices
- Combine almond mix and mozzarella
- Knead quickly until you have a smooth dough – Important: don’t over kneed or it will be difficult to roll out
- Cut the dough in half and roll each half between two sheets of grease proof paper. Roll out as thinly as possible – the thinner, the crispier your crackers will be
- Cut into triangles/squares/circles
- Transfer to a lined baking tray and bake for 4-5 minutes until slightly brown
- Take out of the oven and sprinkle cheddar cheese on top.
Bake for another 5-6 minutes or until golden brown - When still slightly warm put extra salt on them. They taste like crisps
Notes
- MACROS in total: 13g Carbs – 91g Fat – 62g Protein – 1141 Calories
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