Three cheese & oregano crackers
These crackers can be made with any mix of cheeses but this combination was our favorite.
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon salt
2 tablespoons oregano (freshly chopped - use only 1 tablespoon dried oregano)
1/2 cup Frico Herbey Dutch cheese (wedge) (grated)
1/4 cup Frico Old Dutch Master cheese (wedge) (grated)
1/4 cup Frico Maasdam cheese (wedge) (grated)
1/4 cup olive oil
1/4 cup water (maybe a little more)
Mix all purpose and whole-wheat flour with salt and oregano. Add grated cheeses and mix.
Using a wooden spoon or a spatula, stir in olive oil then water making sure they get well integrated. Use your hands to make sure the batter sticks together. You may add a little bit more water if you feel the dough is too dry. The dough should easily form a ball.
Preheat oven to 360°F. Line baking tray with parchment paper.
Split the dough into two pieces. Sprinkle some flour on a clean surface and roll out one of the pieces until completely flat on the table – about 0.04 inches thick. You can use cookie cutters to create your own crackers shape or just use a clean knife and cut through the dough horizontally and vertically to create cracker-size triangles. Make sure they are all the same size in order for them to bake evenly.
Arrange the individual triangles on the baking tray and bake in the middle of the oven for about 12 minutes or until lightly golden.
Remove the crackers from the baking tray and let them cool before serving. You can store them in an airtight container for up to 4 days. Best served with a creamy dip or some salami or dried beef.