If you’re like me, you love a good vegan cheese and dip platter but until now I hadn’t made my own crackers. These guys are kind of biscuity, like those oat cookies you can buy but they are so perfect with a lump of quince paste and a generous chunk of your favourite vegan cheese. They also taste great on their own if you’re just looking for a bangin’ savoury snack.
Don’t use cutters that are too big or you’ll end up with giant crackers, unless you want giant crackers in which case it’s an excellent idea.
- 1/2 cup vegan margarine
- 1 1/4 cups plain flour
- 1 tablespoon nutritional yeast
- 2 cloves garlic, crushed
- 1/4 cup rosemary leaves, finely chopped.
- 1/2 teaspoon salt
- Cream the margarine in a food processor before adding the flour, nutritional yeast, garlic, rosemary and salt.
- Blend until you have a crumbly mixture that holds when pressed together. Roll into a ball, wrap in cling wrap and place in the fridge for half an hour.
- Preheat oven to 180°C and line two baking trays with baking paper.
- Remove the dough from the fridge and roll out to 5mm thick on a lightly floured surface.
- Using a cutter of your choice (don’t go too big), cut out pieces from the rolled out dough and gently place on the baking trays. You can roll out and cut again to make use of all the dough.
- Prick the crackers with a fork before popping in the oven to bake for about 20 minutes or until they start to go golden.
- Remove and cool before serving.