Ingredients:

  • 1 ½ cups (190g) all-purpose flour, plus more for dusting
  • ½ teaspoon (3g) kosher salt
  • ½ teaspoon (1g) baking powder
  • 6 tablespoons (85g) unsalted butter, cold and cubed
  • 4 ounces (113g) sharp cheddar cheese, finely grated
  • ¼ cup (60ml) ice water
  • 1 medium (about 150g) Granny Smith apple, peeled, cored, and finely diced
  • 1 tablespoon (15ml) apple cider vinegar
  • 1 tablespoon (15g) brown sugar
  • ¼ teaspoon (0.5g) ground cinnamon
  • Pinch of ground nutmeg
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • Coarse Sea Salt, for sprinkling

Instructions:

  1. Make the Cracker Dough: Combine flour, salt, and baking powder in a food processor (or bowl). Pulse/whisk to combine.
  2. Incorporate the Butter and Cheese: Add cold, cubed butter and pulse/rub into the flour mixture until it resembles coarse crumbs. Add grated cheddar and pulse/stir to combine.
  3. Add Water and Form Dough: Gradually add ice water, pulsing/mixing until the dough just comes together.
  4. Chill the Dough: Form the dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
  5. Make the Apple Chutney: Combine diced apple, apple cider vinegar, brown sugar, cinnamon, and nutmeg in a small saucepan. Cook over medium heat until the apple is softened and the chutney has thickened, about 5-7 minutes. Let cool slightly.
  6. Preheat Oven: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  7. Roll Out Dough: On a lightly floured surface, roll out the chilled dough to about ⅛-inch thickness.
  8. Cut Out Crackers: Use a small biscuit cutter (or knife) to cut out small crackers.
  9. Transfer to Baking Sheet: Place crackers on the prepared baking sheets, leaving a little space between each one.
  10. Top with Chutney: Top each cracker with a small amount of the apple chutney.
  11. Optional Egg Wash and Salt: Brush the crackers with egg wash (if using) and sprinkle with coarse sea salt.
  12. Bake: Bake for 15-20 minutes, or until the crackers are golden brown.
  13. Cool: Let the crackers cool on the baking sheets before serving.