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Cheese Cracker Sandwiches
Crisp on the outside with a rich, herby center, these homemade cracker sandwiches beat anything you'll find in a box. Making the buttery dough from scratch guarantees a beautifully flaky texture that pairs perfectly with the savory chive and cream cheese spread. They're a fantastic addition to lunchboxes or a casual afternoon snack board. You can even prep the components ahead of time and assemble them just before eating so the pastry stays perfectly crunchy.
Equipment
- Oven
- Food processor
- Baking sheet
- Parchment paper
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
- 1Sift the flour, baking powder, sugar, and salt into a large bowl. Add the chilled, diced butter and rub it in with your hands until the mixture resembles coarse crumbs. Make a well in the center.
- 2Combine the ice-cold water and cider vinegar in a small bowl, then pour the liquid into the well of the flour mixture.
- 3Stir the mixture with a round-bladed knife until it starts to clump. Use your hands to gently knead it into a smooth ball, then press it into a flat disc. Don't overwork the dough, or the crackers won't be as flaky. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes.
- 4Line two baking sheets with parchment paper. Dust a work surface lightly with flour and roll the chilled dough to a thickness of 2mm.
- 5Cut out rectangles using a 5cm fluted cutter and place them onto the lined baking sheets. Gather any dough scraps, re-roll them, and cut out additional crackers.
- 6Pierce each rectangle three times with a fork to prevent them from puffing up too much in the oven. Chill the sheets for another 20 minutes while you preheat the oven to 180°C (160°C fan or gas mark 4).
- 7Whisk 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. Let them cool completely on the pans.
- 8Chop the fresh chives finely and fold them into the cream cheese in a small bowl. Season the mixture with black pepper.
- 9Turn 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.
Notes
- Make ahead: The crackers and herby filling can be prepared up to 2 days in advance. Store them separately in the fridge.
- Assembly: Put the sandwiches together no more than 2 hours before serving so the pastry maintains its crisp texture.
- Equipment: If you don't have a fluted cutter, a sharp knife or pizza cutter works perfectly for slicing the dough into rectangles.
- Storage: Keep leftover assembled crackers in an airtight container in the fridge for up to 2 days, though they'll soften slightly over time.