| Created by | Spinneys |
| Prep time | 20 minutes |
| Resting Time | 30 minutes |
| Cook time | 15 minutes |
| Serves | 8 |
| Cuisine | British |
| Special Occasion | Christmas |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 172 |
| Fat | 12g |
| Saturates | 5g |
| Protein | 3g |
| Carbs | 11g |
| Sugars | 0.07g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Line a baking sheet with baking paper and set aside.
Cube the salted butter and place it in the fridge to keep cold. Grate the Cheddar cheese. In a food processor, combine the cheese, flour, sage, salt and black pepper. Blend to incorporate the ingredients evenly before adding the cubes of butter. Pulse the mixture until it resembles coarse crumbs then gradually add the cold water, one tablespoon at a time, until the dough just about comes together. Shape the dough into a rough square and wrap it in cling film. Refrigerate for 30 minutes.
Roll out the chilled dough to a 3mm thickness and cut it into 7cm x 4cm rectangles. Place the rectangles on the lined baking sheet, brush lightly with olive oil and press a whole sage leaf onto each one. Using a fork, poke small holes into the surface of each rectangle.
Bake for 12-15 minutes, or until golden. The crackers will harden as they cool.
Serve the sage and vintage Cheddar crackers with fresh fruits such as grapes, peaches and cherries, along with a variety of chutneys such as caramelised onion, tomato relish, or fig chutney. Add wedges or slices of extra mature Cheddar and scatter over fresh herbs for a beautiful finish.
