Gouda rye crackers

Name: Gouda rye crackers
Yield: Makes 20
Cuisine: British recipes
Ingredients: 230g rye flour, sifted, plus extra to dust; ½ tsp baking powder; ½ tsp salt; ½ tsp caster sugar; 1 medium free-range egg, beaten with 125ml water; 150g goat’s milk gouda, grated (from Ocado, Waitrose)

Published: 4 May 17
Updated: 18 Mar 24

Test kitchen approved

Crunchy rye crackers make a lovely addition to any dinner party cheeseboard, plus their perfect for scooping up dips or pâté.

Makes 20
Hands-on time 20 min, oven time 45 min, plus cooling

Visit deliciousmagazine.co.uk to save recipe

Ingredients

230g rye flour, sifted, plus extra to dust
½ tsp baking powder
½ tsp salt
½ tsp caster sugar
1 medium free-range egg, beaten with 125ml water
150g goat’s milk gouda, grated (from Ocado, Waitrose)

Method

Heat the oven to 140°C/120°C fan/gas 1 and line a baking sheet with non-stick baking paper. Mix the flour, baking powder, salt and sugar in a bowl. Beat the egg mixture into the dry mixture, then stir in most of the the cheese, setting aside a handful.
Knead the dough on a lightly floured surface, roll out to 2mm thick, or as thin as you can, then scatter with the remaining cheese. Roll again, then cut into large shards.
Carefully lift the crackers onto the baking sheet using a metal spatula, then roll again briefly to flatten. Bake for 45 minutes, turning halfway, until crisp and golden. Transfer to a wire rack to cool completely.

Recipe from April 2017 Issue

Nutrition

Nutrition: per serving

Per cracker

Calories: 74kcals
Fat: 2.8g (1.6g saturated)
Protein: 3.2g
Carbohydrates: 8.4g (0.3g sugars)
Fibre: 1.7g
Salt: 0.3g salt

delicious. tips

Cheddar works well too. Or if you don’t like cheese, add a touch more salt in step 1.

Fancy getting a copy in print?

Subscribe to our magazine

Gouda rye crackers

Ingredients

Method

Nutrition

delicious. tips

More to discover