I have to commend Oh So Busy Mum for such a versatile and easy recipe – today with the help of my 6yo and 4yo we adjusted Oh So Busy Mum’s Cheese Crackers Recipe to suit what we eat.
They are seriously delicious and more-ish and I’m trying very hard not not eat the whole batch right now.
They are bitey but not spicy, they are crunchy but have that slightly chewy bit right in the middle.
This lot is free of Gluten, Egg, Nut and Sugar.
There are minimal ingredients, minimal mess, its a quick and easy recipe and produces 30 decent size cookies.
They are a perfect school lunchbox snack, afternoon tea or to put out with a platter at a BBQ.
Cheese & Mustard Biscuits
|Prep time||5 minutes|
|Cook time||15 minutes|
|Total time||20 minutes|
- 170 Grams Extra Tasty Cheese (organic)
- 1/4 Cup Butter (softened, grass-fed)
- 2 Tsp Fermented Mustard (or quality organic)
- 1 Pinch Himalayan Salt
- 3/4 Cup Buckwheat Flour
- 1 Tbslp Water
|1.||Preheat oven to 180°c and line 2 large baking trays with paper.|
|3.||Place Cheese, Butter, Mustard, Salt and Buckwheat into a food processor and pulse until it turns into coarse crumbs.|
|4.||Add water and process until it forms into a ball of dough.|
|5.||Remove dough from food processor roll into a big ball.|
|6.||Scoop mounded teaspoon sized pieces off the dough ball and roll into little balls until complete.|
|7.||Place these balls onto your pre lined baking trays then using a fork; indent and flatten.|
|8.||Bake in oven for 15mins then remove to cool completely.|
Note: Store in an airtight container in the fridge for up to a week.