vintage chedder & chive crackers
250g chilled butter, chopped
1 tsp dijon mustard
300g (2 cups) plain flour
105g (1 1/4 cups) coarsely grated vintage chedder
2 tbsp chopped fresh chives
Preheat oven to 180 degrees C. Line 2 baking trays with non stick - baking paper. Use an electric beater to beat the butter and mustard in a bowl until pale and creamy. Stir in the flour, chedder and chives. Turn onto a lightly floured surface. Use your hands to bring the dough together.
Divide into 2 equal portions. Roll out 1 portion onto a lightly flour surface until about 5mm thick. Use a round 5.5cm diameter pastry cutter to cut discs from the dough. Place on the lined trays. Place in the fridge for 10 minutes to chill.
Bake in oven, swapping trays halfway through cooking, for 18 - 20 minutes or until golden. Set aside on tray for 5 minutes to cool before transferring to a wire rack. Repeat with the remaining dough portion. Serve with chedder.