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Cheese Cracker Sandwiches
These homemade cheese cracker sandwiches feature crisp, buttery pastry squares filled with a savory chive and cream cheese spread. Making the cracker dough from scratch yields a beautifully flaky texture that pairs well with the rich, herby filling. They are an excellent choice for afternoon snacks, lunchboxes, or casual entertaining. You can prepare the crackers and filling ahead of time and assemble them just before serving to keep the pastry crisp.
Ingredients
- 225g plain flour, plus extra for dusting
- 2 teaspoons baking powder
- 2 teaspoons caster sugar
- ½ teaspoon salt, plus extra for sprinkling
- 150g unsalted butter, chilled and diced
- 2–3 tablespoons ice-cold water
- 2 teaspoons cider vinegar
- 1 egg yolk
- 1 tablespoon milk
- 15g chives
- 150g cream cheese
- 2 x baking sheets
- 5cm fluted rectangular cutter
- 1. Sift the flour, baking powder, sugar and salt into a large bowl. Add the chilled diced butter and rub it in with your hands, lifting the mixture up and out of the bowl and gently pressing it between your fingertips as it drops back in. You can also do this in the food-processor using the pulse button. Make a well in the centre of the mixture.
Instructions
- 1Combine the ice-cold water and cider vinegar in a small bowl, then pour the liquid into your large bowl of prepared flour and butter mixture.
- 2Stir the mixture with a round-bladed knife until it starts to clump, then use your hands to gently knead it into a smooth ball and press it into a flat disc.
- 3Wrap the dough disc tightly in plastic wrap and refrigerate for 30 minutes. Meanwhile, line your baking sheets with parchment paper.
- 4Dust a work surface lightly with flour and roll the chilled dough to a thickness of 2mm. Cut out rectangles using a 5cm fluted cutter and place them onto the lined baking sheets.
- 5Gather any dough scraps, re-roll them, and cut out additional crackers. Pierce each rectangle three times with a fork, then chill the sheets for another 20 minutes while you preheat the oven to 180°C (160°C fan or gas mark 4).
- 6Whisk the egg yolk and milk together, then brush this glaze over the top of each chilled cracker. Sprinkle lightly with salt and bake for roughly 12 minutes until crisp and golden, then let them cool completely on the pans.
- 7Chop the fresh chives finely and fold them into the cream cheese in a small bowl, seasoning the mixture with black pepper.
- 8Turn half of the cooled crackers upside down and spread a portion of the herby cream cheese onto the flat sides. Top with the remaining crackers, keeping the flat sides facing inward, and serve.