Savoury snacks which aren’t crisps can be hard to find on a restricted diet, as so many are cheesy or nutty etc. And you can’t have crisps all the time. Mini cheddars are big (I should probably say popular as obviously they’re mini and not big!) in the UK and if you see people eating a savoury snack it’s most often crisps, nuts or mini cheddars – those bags of mini cheesy crackers are everywhere! They’re clearly out of the question for us (and looking at the pack that might be a good thing as they certainly aren’t in any way healthy) but my girls have often remarked that mini cheddars look tempting. Now that’s the kind of challenge I like!
So here is my dairy-free version of mini cheddars – cheerless cheddars if you like. They are pretty delicious, not as cheesy as the original but definitely with a cheesy savoury twang – perfect as a little salty nibble.
Mini cheddars – dairy-free!
(dairy-free, egg-free, nut-free, sesame-free, soya-free, vegetarian and vegan)
1 cup plus 1 tbsp plain flour
3 tbsps nutritional yeast
1 tsp English mustard powder
1/4-1/2 tsp salt
Large pinch of cayenne pepper
5 tbsp dairyfree margarine
2 tbsp cold water
- Preheat the oven to 190 degrees centigrade
- In a food processor, pulse together the flour, yeast, spices and margarine. Add the water and continue to pulse until you have formed a soft but not sticky dough ( if it is sticky add a touch more flour)
- Roll out to 3 mm thick, stamp out small circles ( about 3 cm diameter) place onto a baking sheet and prick the centres with a fork to give the correct ‘ mini cheddar’ look
- Bake for 10-12 minutes until golden brown
- Cool on a wire rack