So quick to whip up, these crumbly little crackers taste like a cheesy tomato pizza – absolutely delicious! They’re easy to make by following our pizza crackers recipe and they're perfect for a picky snack plate or to pop in lunch boxes.
Makes: 40 crackers | Time: prep time: 10 mins | Bake time: 8-10 mins
Ingredients
160g (scant 11⁄4 cups) plain (all-purpose) flour, plus extra for dusting
85g (1⁄3 cup) chilled unsalted butter, cubed
100g (31⁄2oz) Cheddar cheese, grated
2 tsp dried porcini mushroom powder (optional)
2 tsp dried mixed herbs
2 tbsp tomato purée (paste)
1 medium egg
Method
- Preheat the oven to 190°C fan (210°C/415°F/Gas 6–7).
- Add the flour and butter to a food processor and whizz until the mixture forms the texture of breadcrumbs. Add the cheese, dried porcini mushroom powder, if using, and dried herbs. Pulse until the ingredients are combined. Now add the tomato purée and egg, then whizz until the dough clumps together in the food processor.
- Tip the ball of dough out onto a lightly floured work surface and tear it in two. Coat one of the pieces of dough in a little flour from the work surface, then use a rolling pin to quickly roll it out as thinly as you can. A thickness of around 3–4mm (1⁄8in) is fine – there is no need to be too neat as they will still turn out delicious.
- Next, using a sharp knife, cut the dough into chunky strips. I’d suggest approx. 3cm (11⁄4in) wide and 5–6cm (2–21⁄2in) long, but really any shape you like works. You can spend longer using cookie cutters to shape the crackers into pretty designs if you wish.
- Space the crackers out on a large, non-stick baking tray, ensuring that they do not touch. If you have time or can be bothered, prick each cracker with a fork a few times to stop the crackers from puffing up too much.
- I like to bake half when I make this recipe and freeze the rest of the dough for another day, so at this point you can either put the other half of dough in the freezer or roll it out and place the second lot of crackers on a second baking tray.
- Bake in the preheated oven for 8–10 minutes until the crackers have darkened and puffed up a touch. Allow to stand on the tray for a minute
or so to slightly firm up, then transfer to a wire rack to cool completely. Your kitchen will smell like a pizzeria, which is such an added bonus!
Serve as is in lunch boxes or with a picky plate.
Pizza crackers recipe from Fast Family Food by Rebecca Wilson is published by DK, out now, rrp £18.99
