- 150g cheddar cheese, roughly chopped(or a combination of cheddar/parmesan and mozzarella etc)
- 150g salted butter, roughly chopped
- 150g plain flour
- Pinch baking powder
- ¼ tsp cayenne pepper, ground cumin, smoked paprika or 1 tsp dried oregano and fennel seeds
- Plenty fresh ground black pepper and sea salt flakes
In a food processor, chop the cheese. Add the butter and pulse to combine.
Add the flour, baking powder and spices.
Process until combined. The mixture will be soft to touch – if you feel it’s too soft, add another ¼ cup flour and quickly mix.
Lay a sheet of baking paper or plastic wrap on the bench. Place the dough into the middle and roll into a sausage shape.
Refrigerate until firm or freeze until needed.
Slice into small discs and place on a lined baking sheet and bake in a 180°C oven for about 20 minutes or until crisp.
Store in a single layer in a sealed airtight container for up to 2 days.
This is the general recipe, but it can easily be increased as long as the ingredients are of equal weight.