INGREDIENTS
200 G Plain Flour
90 G Grated Cheddar Cheese
50g Grated Parmesan Cheese
(80g) Vegemite
1/4 Cup Cold Water (Just As Much As Needed To Form A Dough)
INSTRUCTIONS
1 Preheat your oven to 180C/355F.
2 Line 2-3 baking sheets with baking paper and set aside.
3 Lay two pieces of baking paper onto a chopping board or your bench top and set aside with a rolling pin to roll out your dough later on.
4 In a food processor, process your flour and cheeses until your cheese is finely chopped and mix through the flour.
5 Add your Vegemite alternative and pulse until your mix resembles breadcrumbs.
6 With your food processor running on low, gradually add your water, 1 teaspoon at a time, adding just as much as needed to clump the mix together and form a dough. (If needed, add more than 1/4 cup)
7 Take your cracker dough out of your food processor and place onto your baking paper.
8 Knead the dough together to form a ball and divide it in half.
9 Roll out one half of your dough ball between two pieces of baking paper, rolling out the dough until it’s about 2mm thick. The thinner you roll them, the crunchier your crackers will be.
10 Slice your crackers with a sharp knife and place your crackers onto your prepared baking sheet, leaving a little bit of space between each cracker.
11 Repeat the above process with your remaining dough.
12 Bake for 7-10 minutes or until crunchy and lightly golden. Baking times will vary depending on the thickness of your dough so keep an eye on them and take them out once they’re golden.
13 Allow your crackers to cool completely before storing in an airtight container. These crackers will keep for 2-3 days, stored in an airtight container at room temperature.
