Spicy Cheese Crisps
Ultra-thin, crispy Mexican-style cheese crackers with a spicy chili kick, ideal as an aperitif.
Ingredients
cake flour
300 g
baking powder
½ tsp
unsalted butter (cut into small pieces)
225 g
chili powder
a pinch
parmesan cheese (finely grated)
115 g
Instructions
1
Make the dough
Preheat the oven to 175°C (350°F / Gas mark 4). Line a baking sheet with parchment paper. Sift in the flour and baking powder, add the butter and rub together until it resembles breadcrumbs. Add the chili powder and parmesan, and continue kneading until the dough comes together.
2
Roll and cut
Roll the dough out between two sheets of parchment paper to just under 2 mm thick. Remove the top sheet and cut the dough into strips 10 cm long and 1 cm wide. Prick lightly a few times. Re-roll any remaining dough and use it up.
3
Bake and store
Transfer the crackers to the baking sheet and bake for 8 to 10 minutes, until golden brown. Move them with the parchment paper onto a wire rack to cool. Store in an airtight container for 5 to 7 days.
