Cheese crackers (makes about 24)

The dough for these delicious cheesy, slightly spicy crackers can be made ahead of time and refrigerated or frozen until you are ready to bake them.


200g flour
150g mature cheddar, grated
pinch of salt
pinch of per-peri powder (I substituted a large pinch of Lawry's Tabasco salt instead of this and the salt)
1/2 tsp dry mustard powder
125g butter, melted
dry seeds for rolling (I used shelled hemp seeds, but sesame or poppy seeds will work well too)


If you have a food processor, place all the ingredients into it and blitz until you have a dough that you can roll and handle.  If you don't have a food processor, use the butter softened rather than melted and rub it into the dry ingredients with your fingers until the mixture comes together to form a dough that you can handle.  If the mixture resembles breadcrumbs, you may need to add water, a teaspoonful at the time, and mix until the dough comes together.

Form the dough into a long, thick sausage about 25-30cm long and roll the sausage in some dry seeds of your choice. Cover with cling wrap and refrigerate or freeze until needed.

Pre-heat the oven to 190C. Bake the crackers on a cookie sheet covered in baking parchment for about 10 minutes or until golden.  Serve warm with a cheese of your choice.  These crackers will keep for a week or so in an airtight container - if you can resist them for that long!

Another great recipe from
© J Horak-Druiff 2010