Seeded Crakers served with Cheddar

Step 1

Preheat the oven to 165C. In a large bowl weigh out all of the ingredients. Stir together to combine. Allow to sit for 15 minutes to thicken.

Step 2

Tip out half of the mixture onto a lined baking tray and press down to flatten. Wet hand work best for this. The mixture should be rough 5-7mm thick.

Step 3

Repeat this process on a second baking tray. Bake for 25 minutes or until golden brown.

Step 4

Flip the cooked biscuit over (don’t worry if it breaks) and bake for a further 15 minutes or until the base is no longer soft and beginning to colour.

Step 5

Allow to cool down completely before breaking in shards in a size of your choosing.

Step 6

Serve with slated butter, chutney and big wedges of Graham’s Mature and Extra Mature Cheddar. Store in an airtight container or tub for up to 1 month.