Place the cheese in the mixing bowl and grate for 10 seconds/speed 7.
Add the flour, butter, egg and salt and mix for 30 seconds/speed 4.
Remove the dough from the mixing bowl, place it on a long sheet of cling film and shape into a thin log (approx. 40 cm long, diameter 4cm). Wrap the log in the cling film and refrigerate until firm enough to cut in slices (approx. 2 hours).
Preheat oven to 180C fan. Line a baking tray with baking paper and set aside.
Cut the dough log in thin slices (3mm thick), place the slices on the prepared baking tray, sprinkle with cumin and/or sesame seeds (if using) and bake for 10 to 15 minutes until golden brown. Allow to cool on a wire rack before serving or storing in an airtight container.
Notes
This cheese cracker recipe can easily be adapted if you want to make less or more crackers.
Cookidoo Tips
The cheese cracker dough can be prepared a day or two in advance, or frozen for several weeks, and sliced and baked shortly before serving.
Replace edam cheese with any strong-flavoured hard or semi-hard cheese (eg: cheddar).
Omit salt in the dough, and sprinkle with coarse salt before baking.
Instead of 200g of cheese, grate a total of 250g and reserve 50g for sprinkling on the crackers before baking.
Make cheese straws - instead of shaping the dough into a log for slicing, form into a flattened ball and wrap in cling film. Refrigerate for 1 hour, then roll out the dough (3mm thick) between 2 sheets of baking paper and cut it into strips (approx. 10cm x 1.5cm) with a fluted pastry wheel. Bake as directed in the recipe.
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