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Red Chilli and Cheddar Diamonds


1 cup/125 g all-purpose plain flour
tsp salt
1 tsp crushed red chillies
4 tbsp/56 g unsalted butter, chilled and diced
8 oz/225 g best-quality aged Cheddar cheese, grated
3 to 4 tbsp water


Makes: 180


In a bowl, whisk together the flour, salt and chillies. Transfer to the bowl of a food processor fitted with the blade attachment. Add the butter and pulse until the mixture resembles coarse meal. Add the cheese and pulse to combine. Add 3 tablespoons of the water, a tablespoon at a time, pulsing until the mixture comes together in a ball. Pulse in an additional tablespoon of water if needed to get the dough to hold together. Wrap the dough in plastic wrap/ cling film and chill for at least an hour. Preheat the oven to 350°F/180°C/gas 4. Roll the dough out to a ⅛ in/3-mm thickness directly onto a baking sheet/tray. This thickness should be accurate, as the diamonds will not puff up nicely if the dough is too thin, nor will they be crispy enough if the dough is too thick. Cut the dough into ½ in/12-mm diamonds (or whichever shape you prefer) using a cookie cutter, sharp knife or fluted pasta cutter. Spread out the cut pieces onto three parchment/baking paper-lined baking sheets/trays, giving them just enough room so that they are not touching. Bake for 35 to 40 minutes or until the crackers are deep golden brown and crunchy. Let cool completely before serving. The diamonds can be stored in an airtight container for up to 1 week, although they are best the first couple of days.

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