Place teaspoonfuls of mix in the base of a small silicon cupcake pan. You could also place in piles on a piece of quality baking paper on a large tray, but may have to shape them a little.
Cook for 10- 12 minutes or until the cheese melts into crackers, taking care not to overcook. If you under cook them they will be soft. The trick is to cook them till they brown but not too much or they will taste burnt. You want them crispy.
Allow to cool slightly before tipping out onto a rack to cool completely. Store in an airtight container for up to a week.
You can use herbs, nuts, spice mixes and other flavorings to vary the taste of these crackers. They also taste amazing made just with cheese.Vary the cheese that you use. I like to buy tasty cheese slices and cut them into quarters and cook them exactly the same way.