Bath Oliver crackers with cheddar and port

AT A GLANCE

  • Serves 6 people

  • 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
01   Combine 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.
02   Preheat 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.

Recipe:

ANDREW AND MATT MCCONNELL

Photography:

SHARYN CAIRNS

Styling:

EMMA KNOWLES

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