Quick & Easy

Cheesy carrot crackers

70 Item



1.Preheat oven to 200°C (180°C fan-forced). Oil oven trays; line with baking paper.
2.Sift flour and mustard into medium bowl, rub in butter. Stir in seeds, carrot, cheese and egg yolk; mix to a firm dough. Knead on floured surface until smooth. Cover; refrigerate 30 minutes.
3.Roll dough on floured surface until 4mm (¹/8 inch) thick. Using a floured cutter, cut 70 x 5cm (2 inch) rounds from dough, place about 2cm (¾ inch) apart on oven trays.
4.Bake crackers about 12 minutes or until browned lightly; cool on trays.

Store in an airtight container for up to 3 days.


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