Rye and Danish Blue Cracker Bites

We’ve served our cracker bites with whipped Danish blue cheese and pear, but feel free swap out for your favourite fruit and cheese combination – apple and cream cheese or goat’s cheese and grape would also work well.

Preheat oven to 180°C (160°C fan) mark 4 and line a baking sheet with baking parchment. In a large bowl, mix 50g wholemeal rye flour, 50g plain flour, 3tbsp rolled oats and a large pinch of fine salt until combined. In a jug, whisk 50ml milk and 2tbsp runny honey.

Pour into the flour bowl and mix with a wooden spoon to a sticky dough. Tip on to a lightly floured worksurface and knead for 5min, until smooth. Re-flour the surface, if needed, and roll out the dough to a rough 26cm square. Slice into 36 crackers and carefully transfer to the lined sheet. Prick each a few times with a fork. Cook for 25min, until golden and crisp. Leave to cool for 5min, then transfer to a wire rack to cool completely. To serve, in a medium bowl using a balloon whisk, beat 75g Danish blue cheese (at room temperature), 75g cream cheese (at room temperature), 2tbsp milk and some seasoning until slightly aerated. Spoon or pipe on to the crackers, top each with a small slice of pear and drizzle over some runny honey. Makes 36

PER CANAPÉ 34cals, 1g protein, 1g fat (1g saturates), 4g carbs (2g total sugars), 0.5g fibre GET AHEAD Make crackers up to 2 weeks ahead. Once cool, store in an airtight container at room temperature. Whisk the blue cheese mixture up to a day ahead. Cover and chill. Complete recipe to serve.