We spent Sunday at my Aunt and Uncle’s house; eating, playing games and chattering. My Auntie is a nurturer. She grows things. From kind, big-hearted nieces to a garden full of billowing herbs.
I spotted the sage quick smart. I love its furry, puppy ear leaves. The heady, gutsy aroma. The manner in which it curls and envelops other ingredients, both literally and figuratively. I glanced at it one too many times before my interest was apparent to all. An hour later I left with a bag of cut leaves (maybe 200 or so) and a cutting to plant at home.
Sadly, I am not green fingered. I wish to be, but am not a patient soul. So I await the death of the gifted replanted sage. I pass the time making these delicious, crunchy morsels. You could leave these sage and cheese crackers herbless if you wish. I know sage is not for everyone. Or you could perhaps add onion too, for a cracker reminiscent of Sunday lunch stuffing.
I have enjoyed these slightly crunchy, tiny bit chewy sage and cheese crackers hot from the oven, as a pre bath time snack and now with a little goat’s cheese and a small glass of red wine. Every which way is enjoyable.
Lots of great recipes like this in my books, Recipes from a Normal Mum, (available on Amazon, at The Works, Waterstones, WHSmith, The Book Depository and many smaller outlets) and The Power of Frozen (available through Amazon).
Three years ago: Beery walnut bread, Gluten-free oat-topped chorizo, sweetcorn and tomato muffins and Orange butter biscuits.
Prep Time: 1 hour, 20 minutes
Cook Time: 30 minutes
Yield: 20 - 22
- 210g plain flour, plus extra for rolling
- 50g oats
- 1/2 tsp freshly ground black pepper
- 1 tsp salt
- 4g sage (15 leaves)
- 100g cold butter (regular or goats)
- 165g strong cheddar, grated
- 150mls cold milk
Blitz the flour, oats, pepper, salt and sage leaves in a food processor, with the blade attachment until the sage leaves are rendered tiny. Add the cold butter, blitz again until you have a breadcrumb like consistency. Remove the mixture from the food processor and place in a bowl. Gently stir through the grated cheese with a blunt table knife. Dribble the milk over the top and use the knife to stir together. Use your hands to pull the mixture into a ball then roll into a sausage shape about 7cm in diameter. Wrap well in clingfilm and chill in the fridge for 1 hour. When ready to bake, preheat the oven to 200C/180C fan/gas mark 6 and line two baking trays. Roll the cracker dough sausage in a little flour and use a very sharp knife to cut rounds of the mixture about 1cm wide. Place on the prepared trays, a crackers width apart then bake for 15 minutes before turning over with a spatula and baking for another 15 minutes. They will be a light brown colour when baked, with the cheese flecks showing as a slightly darker orange. Remove the crackers from the tray and cool on a wire rack. Keep in an air tight container for up to a week.
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