These are Savoury Cheese Crisps. Basically a copycat recipe of my Shortcut Shortbread. Except, of course, it's savoury!
Here's the basic recipe - just halve or double up as necessary. Even I can do the maths on this one... ;)
Roughly chop the cheese and butter into big chunks and tip it into your food processor. Add the flour. Whizz until the mixture forms a ball and does the 'wheel of death' thing. Don't let it run too much. Not because it harms the dough in any way but because the butter will soften, leave streaky marks on the blender bowl and generally make the washing up part afterwards more difficult... ;)
Put the dough into a plastic freezer bag. I normally grab the dough using the plastic bag as a kind of glove - that way I don't even get my hands all sticky!
Work the dough (in the plastic bag) into a long sausage shape. Then put it into the fridge to rest for about 45 minutes, or straight into the freezer for later use.
Clean the kitchen decks, turn on the oven to 190c/375f and cover a baking tray with baking paper. Remove the dough from the bag, place on a chopping board and slice very thinly. Place on the baking paper. They will puff up ever so slightly, but shouldn't spread out too much when baked.
- Nigella seeds (they look fantastic, sooty-black)
- paprika powder
- cumin seeds
- sesame seeds
- or whatever you have on hand