• Preheat oven to 200C and line a baking tray with greaseproof paper or silicone baking sheet.
• Weigh the butter into a large mixing bowl and beat until smooth with a hand mixer or spatula.
• Grate whatever cheese you are using into the bowl and beat again. You will probably still see streaks of cheese in the butter but don't worry!
• Next add the flour to the bowl with the butter & cheese mixture in. Its easier at this point to use your hands. You will probably need to add a couple of tablespoons of water to help bring the dough together but add one at a time! The dough should be soft but not sticky and will leave the bowl clean.
• At this point you can wrap the dough in cling film and leave in the fridge for up to a week or roll and use it straight away. If you use the dough after chilling, the crackers are slightly puffier.
• Roll the dough out about 4mm thick onto a lightly floured surface and cut out the crackers using your choice of cutters. This recipe makes about 90 crackers if you use a 4cm cutter.
• Place on your baking tray and bake for 12minutes. 7cm crackers will take around 15minutes.
  

Serving Suggestions

• Sandwich two crackers with dairy free cream cheese.
• Serve alongside a vegan cheese platter, roasted figs and fresh grapes.
• Stack up on a plate and dunk in a thick chunky veggie soup.