Ingredients

• 175g plain flour 
• ¾ teaspoon salt
• 60g Mainland Grated Tasty Cheddar
• 40g Mainland Grated Parmesan 
• 30g Mainland Unsalted Butter, melted
• 100 - 120ml cold water

1. Preheat the oven to 220°C. Cut two pieces of baking paper to fit the bases of two shallow 31 x 21cm baking trays. 
2. Put the flour and salt in a mixing bowl and stir together. Stir in the grated Mainland cheeses.
3. Make a well in the centre and pour in the melted butter, along with 100ml of the water.
4. Start stirring with a spoon to bring the ingredients together, adding a little more water if necessary. Then use your hands to bring the mixture together into a dough that leaves the bowl clean.
5. Transfer the dough to a clean work surface and knead briefly into a smooth ball.
6. Cut in half (use scales for accuracy) then set one half aside, covered so it doesn't dry out.
7. Lightly flour one of the pieces of baking paper.
8. Place one piece of dough on it and sprinkle with a little flour. Roll it out very thinly until it covers the paper (no more than 1-2mm thick or the crackers will be hard rather than crispy). Roll past the edges of the paper if necessary to get the dough the correct thinness. Neaten the edges of the dough with a knife. Cut the dough into 3cm squares. 
9. Slide the paper and the uncooked crackers onto one of the baking trays.
10. Prick the crackers all over with a fork then sprinkle with the extra grated Parmesan.
11. Bake the crackers until crisp and golden (12-18 minutes). Check them after 10 minutes as the crackers at the edges of the tray may cook more quickly. If so, remove these to a cooling rack and return the rest to the oven.
12. While the first tray is baking, roll and cut another batch with the remaining dough and bake as above.
13. When done, the crackers should be left on a cooling rack until completely cold. Store in an airtight container for up to 1 week.