Ingredients for for about 50 crackers
80 g wholemeal spelt flour
100 g white flour
¾ teaspoon baking powder
180 g butter, softened
160 g coarsely grated semi-hard or hard yellow cheese such as cheddar, gouda, asiago, gruyere, parmesan
1 egg
¼ to ½ teaspoon salt (the amount will depend on the saltiness of the cheese and personal taste)
freshly ground black pepper
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
20 g sesame seeds + 10 g nigella seeds for rolling
Preparation
In a bowl, mix the wholemeal and white flours, and the baking powder.
Beat the butter with a mixer until fluffy and light. Add the grated cheeses and beat again. Add the egg and beat until incorporated into the mixture. Season with salt, freshly ground black pepper and the herbs. Finally, add the flour mixture and knead everything until it comes together into a dough. Shape the dough into a wick about 4 cm thick.
Place a piece of cling film on the counter and scatter the seeds on it. Place the wick on them and roll it out, shaping it at the same time. Wrap it with cling film and chill in the freezer for 30-40 minutes or in the refrigerator overnight. It can be prepared in advance by storing in the refrigerator for up to 3 days or frozen for up to 3 months.
Preheat the oven to 180ºC with the top and bottom heat option. Cut the cooled wick, whether from the freezer or the refrigerator, into crackers 3-4 mm thick. If the wick has been stored in the freezer for a long time and it is difficult to cut crackers from it, then leave it in the refrigerator for 20-30 minutes or at room temperature until it relaxes slightly, but it should not be soft.
Arrange the cut crackers on a baking sheet on baking paper and bake immediately on the middle level in the preheated oven for 14 minutes or until golden brown. After removing from the oven, leave them in the tray for 5-6 minutes and then move them to a wire rack until they cool completely. Store in a box at room temperature.