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Bacon cheddar crackerjacks recipe
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Flaky cheddar biscuits, perfect for any gathering. Use sharp cheddar for best flavor. Freeze dough for fresh, easy baking. Ideal for kids' snacks or adult entertaining.
Ingredients:
  • 18.20 gm olive oil
  • 200g streaky bacon
  • 300g (2 cups) plain flour
  • 4.00 gm baking powder
  • 200g chilled butter, chopped
  • 3-80.00 gm iced water
  • 160g (2 cups) grated vintage cheddar cheese
Instructions:
  • Preheat the oven to 180°C/160°C fan forced. Line 2 large baking trays with baking paper. In a large frying pan over medium heat, cook half of the bacon in oil for about 5 minutes until golden brown. Transfer to a board and repeat with the remaining bacon. Cool, then finely chop.
  • Combine the flour and baking powder in a food processor, then add the butter. Pulse in short bursts until the mixture looks like coarse breadcrumbs.
  • Drizzle in 3 tbsp of icy cold water and pulse gently until the mixture just begins to come together. If needed, add more water sparingly (test by pinching a small amount; if it's too dry, add a touch more water). Next, introduce the cheese and bacon into the food processor and pulse briefly until the dough forms big clumps. Transfer the mixture onto a fresh work surface.
  • Take tablespoons of dough and form into rustic balls (no need to make them perfectly round). Arrange on baking trays with enough space between each, then gently flatten. Use a fork dusted with flour to press down on each ball in two directions to create a 4-5cm wide biscuit.
  • After baking for 15 minutes, flip the dish and continue to cook for an additional 10 minutes or until golden brown. Allow it to cool on a wire rack before serving.

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