Vintage cheddar squares
Decadently cheesy, this recipe makes a generous batch but they’ll soon disappear! Use the best butter you can find for the most delicious result. These are between a crisp and crumbly texture, if you’d like a fully crisp result, simply bake for another 5 min but watch they don’t over-brown.
In a processor, pulse the cheddar, flour, cornflour and salt and pepper to combine. Add the butter and pulse to achieve a grainy looking mixture. Add iced water and pulse until everything comes together.
Place two sheets of baking paper on the bench. Divide the dough in half, and working quickly so as not to warm up the dough, work each half into a rectangle about 1 cm thick on the paper. Roll up the dough in the paper and chill for 30 min.
Heat oven to 200℃. Unroll the dough and roll it out a little further to a thickness of around ½ cm. trim the edges and slice into dough to create squares 3x3cm. Prick a few holes in each with a fork. Sprinkle with a little sea salt and bake for 23 min until golden and slightly puffed up. If any crackers have joined while cooking, gently slice through again. Let cool a little on the tray then transfer individually to wire racks to cool.
200g grated vintage
1 cup flour
2 Tbsp cornflour
½ tsp each salt and ground black pepper
90g cold butter, diced
2 Tbsp iced water