THIS IS NOT MY RECIPE. I TAKE NO CREDIT FOR THIS AWESOME IDEA! YOU SHOULD VISIT http://www.raspberricupcakes.com/search/label/Savoury FOR THE REST OF THE PHOTOS ON THIS. THIS LADY HAS SOME SERIOUSLY GREAT IDEAS OR FINDS THEM ELSEWHERE AND POSTS THEM. AMAZING STUFF.
(based on this recipe from Home Cooking in Montana)
1 cup plain flour
3/4 tsp salt
1 1/2-2 tbsp wasabi paste (can be substituted with wasabi powder or grated wasabi root if you can get it)
55g (4 tbsp) cold unsalted butter, cut into small pieces
225g (8 ounces) grated cheddar cheese (I used half regular cheddar and half Red Leicester cheese, but a
wasabi root flavoured cheese like Ashgrove Tasmanian Wild Wasabi is ideal for this recipe)
2-4 tbsp water (less if you’re using wasabi paste, more if you’re using the powder or not adding wasabi)
Optional: extra wasabi powder or paste
In a food processor, pulse the flour and salt, then add butter and pulse until the mixture resembles coarse meal. Add grated cheese a little at a time until the mixture again resembles coarse meal. Mix together wasabi with
1-2 of the tbsp of water and then pulse in, one tablespoon at a time. You can adjust the amount of the wasabi to your liking, but remember the flavour will be significantly dulled in the baking process. You may need to add another tbsp of water after this, and pulse until the dough forms into a ball. It will probably take a minute or so.
Remove, wrap in plastic (I split the dough into 4 separate portions to make it quicker to chill and easier to roll out later) and chill for 20 minutes or up to 24 hours. The longer the better, but mine worked fine after chilling for about an hour until the dough was nice and firm. Roll the dough out to 3mm (1/8th-inch) thickness between two pieces of baking paper. You don’t want to roll them paper thin, neither do you want to roll them too thick. If they are too thin, they will not puff up as much. If they are too thick, they will not be as crispy. Using a knife, pizza cutter, or cookie cutter cut 1 inch shapes and transfer to a baking paper-line baking tray. I chilled the prepared trays in the fridge while rolling and cutting the rest of my dough. Preheat oven to 180°C (350°F) and bake for 15-20 minutes or until crackers are golden brown. Watch them after the 10 minute mark. Because I was only using the bottom coils of my oven, I found it was best to flip them over after 10 minutes so they browned evenly on each side. Remove from the oven and cool on a wire rack. If the wasabi flavour is not strong enough for you at this point then you can toss the crackers in extra wasabi powder or serve with extra wasabi paste to dip it into.
Can be stored in an airtight container for several days.