Cheese (I had a mixture of aged Gouda and Grana Padano) to RUB on a small grater.

Oil rubbed with fingertips into the flour until crumbs form.

Spices, cheese and oil crumbs to combine and knead the dough. Do not overdo it, the crackers taste better if the dough does not move.

The dough refrigerate for 30 minutes, then roll out a layer of half a centimeter, cut into random pieces and bake at 180 C, for about 15 minutes. Grease the baking sheet does not need to test enough oil. Remove from baking sheet carefully, hot crackers are very fragile. The crackers are very well preserved and eventually become even better.

And here's my not entirely successful experiment with the decoration: strips of thick paper to put a cracker, a free from paper space to apply a thin layer aioneu glaze, sprinkle with paprika flakes. Paper, of course, remove before cookies are sent in the oven. Ideally you should get the contrast between the matte batter and dough with frosting, a kind of geometric pattern. Unfortunately, this test is not very well seen, as dough and no icing is very rosy, but, for the test poslednee, I think, very nice. Maybe useful to someone.

That's all and now try to eat only one cracker and to stop...