These are best served with a good aged cheddar and some good-quality port. They can also be baked in large sheets and broken into smaller pieces.
Bath Oliver crackers with cheddar and port
Australian Gourmet Traveller recipe for Bath Oliver crackers with cheddar and port by Matt and Andrew McConnell
- 20 mins preparation
- 16 mins cooking plus proving
- Serves 6
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Ingredients
- 150 ml milk
- 60 gm butter
- 15 gm dried yeast
- 100 gm rye flour
- 250 gm plain flour
- To serve: quince paste, aged cheddar, such as 18-month-old Quickes, and port, such as Quinta do Vale Dona Maria
Method
Main
- 1Combine milk and butter in a small saucepan and cook over low heat until mixture reaches 32C. Transfer to a bowl, add yeast and a pinch of rye flour and stir to dissolve. Cover with plastic wrap and stand for 5 minutes or until frothy, then add both flours and a pinch of salt and mix until dough just comes together. Turn dough onto a lightly floured surface and knead for 5 minutes or until smooth and elastic, then place in a bowl, cover and stand for 15 minutes or until doubled in size.
- 2Preheat oven to 170C. Knock dough back and divide into 4 pieces, then, working with one piece at a time, roll through a pasta machine until about 1.5mm thick. Cut into 4cm x 8cm rectangles, pierce with a fork to inhibit crackers from rising, then, in batches, arrange on a baking paper-lined tray, top with baking paper and a heavy tray and bake for 8 minutes or until golden. Serve with quince paste, cheddar and port to the side. Crackers will keep for 2 weeks in an airtight container.