Christmas crackers

Impress everyone with your own cheese biscuits. Give as gifts with chutney and a truckle of cheese.

Serves: Makes 16

Preparation time:  10 minutes

Cooking time:  30 minutes

Cooling time: 30 minutes

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You will need

  • 120g Scottish porridge oats
  • 120g British plain flour, plus extra for dusting
  • Pinch of cayenne pepper
  • 70g unsalted English butter, chilled and cut into cubes
  • 1 medium British free range Woodland egg, separated, white only
  • 1 teaspoon poppy seeds
  • 1 teaspoon sesame seeds
  • 1 tablespoon pumpkin seeds
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Recipe Information

Step by step guide to making Christmas crackers

  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Whiz the porridge oats in a food processor or blender to make a coarse flour.
  2. Tip into a large mixing bowl and stir in the plain flour and cayenne pepper. With your fingertips, rub the butter into the oat mixture until it resembles fine crumbs.
  3. Use 3 tablespoons cold water to create a dough, then lightly knead until smooth. On a lightly floured surface, roll out to a thickness of about 4mm.
  4. Using a small Christmas tree cutter, stamp out 16 biscuits (you'll need to re-roll the dough).
  5. Place on a lined baking tray and lightly brush all over with the egg white. Scatter over the seeds and bake for 30 minutes until dry and crisp.
  6. Leave to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for 3-5 days.

Cook's tip: To give as a gift, pile biscuits in a box lined with tissue paper and give with a jar of chutney. These cheesy crackers go hand in hand with our Apple, prune and ginger chutney recipe.

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Nutritional information for Christmas crackers

Nutritional information for Christmas crackers

Nutrition type per serving
Calories (per biscuit) 96 kcal
Total Fat 5.1g
Saturated Fat 2.4g
Salt 0.01g
Sugar 0.2g

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