Ready in: 0:40 h
Preparation time: 20 min.
Created on: 29.11.2018
- Pre-heat the oven to 200 °C, and line two baking sheets with greaseproof paper. Roughly dice the cheddar and Parmesan. Put them into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 8.
- Then add the butter in pieces, the flour, salt and pepper and, with the measuring beaker in place, knead with the knead button/2 minutes. Remove the mixture from the blender jug, knead again on a floured work surface and roll out, ensuring it is 1 cm thick.
- Cut into small squares, or, if desired, use a cookie cutter. Place the crackers onto the baking sheets.
- Beat the egg and milk with a fork in a small bowl and brush the mixture over the crackers using a pastry brush. Sprinkle with caraway, if desired. One baking sheet at a time, bake the crackers on the middle shelf for approximately 10 minutes, until crispy. Remove and allow to cool completely.
The crackers keep very well in an airtight tin.
Bon appétit with Monsieur Cuisine