100g grated cheese (this version used parmesan and cheddar)
150g plain flour
Place all dry ingredients into a food processor. Mix until it resembles breadcrumbs, then add water, 1 tablespoon at a time, until the mixture begins to form a ball.
Turn out onto a floured board and gently knead to form a smooth ball. Cut the ball in half. I'll be making two types of biscuits so - roll one half into a long sausage shape about 3-4cm in diamater and simply form the other half into disc. Wrap with baking paper or clingfilm and place in fridge to rest, at least an hour.
Preheat your oven to 180°C/350°F.
With the disc, place on baking paper and gently roll out until its about 3mm thick. Use a cutter of your choice to form shapes. Since I love cheese, I've used a heart shaped cutter. Carefully place these shapes on a tray and bake for about 15 minutes, check at 10 minutes to see how they are browning and adjust temperature if needed.
With the roll, just slice it at 5mm intervals. Cook as per the stamped version.
You'll notice that the stamped ones tend to fluff up more then the others. They aren't as dense as those that are cut from the roll.
Because one can never have too much cheese I doubled up and used them as a base for the Marinated Fetta.
I raise my cracker and say it may be "pointless" and "meandering" but it sure tastes good.