These crackers are yet another thing I made when my parents stayed with us recently. I love serving up homemade dip and crackers. Both are easy to make and I think it’s wonderful to serve up things you’ve made, that taste great and are much more personal than opening up a packet of crackers and container of dip.
I love the combination of the cheese and smoked paprika in these crackers. It makes the crackers very addictive and quite different to your ordinary cheese crackerss. I have to admit that after sampling one biscuit after the first batch came out of the oven (taste testing of course) it was quite difficult to stop reaching for more.
Although I served the crackers with the delicious caramelised onion dip (which was much better than any French Onion dip you could buy at the supermarket), I actually think it was a shame to add anything to the crackers because it took away from the beautiful flavours. So, we found ourselves eating the crackers plain more often than not.
Next time you have friends over, try making your own dip and cheese crackers. I guarantee your friends will impressed with the effort you’ve gone too and be oohing and ahhing over the taste. Only you and I will know that making both dishes was quick and easy. I won’t tell – I promise.
Makes 30 crackers
13 minsCook Time
- 125g of butter, at room temperature
- 250g of grated cheddar cheese
- 2 eggs
- 1 1/4 cups of plain flour, sifted
- 2 teaspoons of smoked paprika
- 4 sprigs of rosemary, leaves removed and chopped
- 1 large brown onion, peeled and chopped
- 2 shallots,peeled and chopped
- 2 small cloves of garlic
- 2 teaspoons of rosemary leaves, chopped
- 1 tablespoon of butter
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- 1/4 teaspoon of freshly ground pepper
- 250g of cream cheese
- Preheat the oven to 180 degrees celsius (350 farenheit) and line a couple of baking trays with baking paper.
- Add the butter, rosemary and cheese into the mixing bowl of an electric mixer using a paddle attachment. Mix until well combined.
- Add 1 of the eggs and mix until combined before adding the flour and smoked paprika.
- Turn out the mixture onto a floured surface and kneed until smooth.
- Roll the dough out to about 1cm thick and cut out the crackers using a biscuit cutter in your preferred shape and place the crackers onto the prepare baking trays.
- Crack the remaining egg into a small container and whisk until combined before brushing the egg onto the top of the crackers. You may like to sprinkle the tops with a little more chopped rosemary.
- Bake for 13 minutes or until golden.
- Place a saucepan over a low heat and add the butter and olive oil.
- Once the butter has melted add the onion, shallots, and garlic and cook for 15 to 20 minutes until golden, stirring occasionally so it doesn't stick.
- Set aside to cool.
- Once cooled, add the onion mixture, rosemary, salt, pepper and cream cheese into a food processor and blitz until smooth.