Soured Cream Crackers

Cream crackers are an iconic biscuit you would almost always expect to find served with a cheese board. These use soured cream instead of the double cream to give an unusual subtle tang.

Recipe - Makes 24

• 125g plain flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp caster sugar
• 80ml soured cream
• 30ml water

Mix the dry ingredients in a bowl and stir in the soured cream. Add the water slowly until a soft but not sticky dough forms. Turn out onto a lightly floured work surface and knead briefly to smooth. Leave to rest for 10 minutes. 

Preheat the oven to 200C. Roll the dough out on a lightly floured clean tea towel to 2-3mm thick. Lift onto a piece of baking paper on a baking tray and cut into squares using a 5cm wide cutter or a sharp knife.Remove the offcuts and re-roll once, cutting more squares. 

Prick with a fork and bake for 8 minutes. Place a baking tray on top to press out any air and bake for a further 5 minutes, then remove the tray and bake for a further 5-8 minutes until browned and dried out. Remove from the oven, leave on the tray for 5 minutes then transfer to a wire rack to cool.