Cheesy Salt & Vinegar Nibbles are too rich to be crackers but not rich enough to be pastries. They're somewhere in between. So I decided to call them nibbles.
I made them to eat with cocktails. But cocktails aren't required to eat them. Serve them with a soup or salad.
Or enjoy them as a an indulgent snack.
Cheesy Salt & Vinegar Nibbles
Text and Photo by Jac Kyles Baker
Makes 12 to 16 crackers
Ingredients
1 cup all purpose flour
1/3 cup chickpea flour
1/2 tsp baking powder
3 TB unsalted butter, softened
2 TB vegetable oil
3 to 4 TB water, as needed
4 oz Swiss cheese, grated
3 tsp salt and vinegar seasoning (plus more for sprinkling on top of crackers)
Preparation
In a large bowl, whisk together flour and baking powder.
In a separate bowl, whisk butter, oil and salt together. Stir in cheese.
Make a well in the center of flour bowl. Add cheese mixture to the well. Stir in flour with a wooden spoon. Add water a TB at a time until dough holds together. Pat dough into a rectangle or square. Wrap dough in parchment paper.
Refrigerate dough for at least 3 hours. Overnight is best.
Roll dough into a 1/4 inch thick rectangle. Cut dough into 1 1/2 inch circles. Gather scraps and roll dough again as needed.
Arrange 6 crackers in a circle around the edges of parchment paper or microwave safe plate. Sprinkle with more salt and vinegar seasoning if desired.
Microwave on HIGH for 45 to 65 seconds. Total microwave time shouldn't exceed 2 minutes. Reduce cooking time if microwaving fewer than 6 crackers.
Carefully remove crackers from the microwave. Cool on a wire rack.
Repeat with the rest of the dough.
Store in an airtight container for up to 3 days.