Hot Honey Baked Brie with Homemade Crackers
3
50 minutes
30 minutes
Snacks
A cheeseboard is the ultimate little luxury: salty, sweet, crunchy, creamy—endless combos and always a good idea.
It’s also one of the easiest ways to make hosting feel special. Set it out as a welcome snack, let everyone graze, and suddenly the whole vibe is relaxed (and delicious) before lunch or dinner even starts.
Store-bought crackers totally do the job, but homemade ones are the “extra mile” moment—especially alongside an oozy baked brie finished with hot honey. This one’s a guaranteed crowd-pleaser for your next get-together.
Ingredients
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1 cup flour (plus more for dusting)
1 tsp salt
1 tbsp crunchy chilli oil
1 tbsp olive oil + more for brushing
1/3 cup water
1/4 tsp sesame seeds
1 tsp smoked sea salt
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1 round of brie (200-250grams)
1 sprig rosemary
1 tbsp crunchy hot honey
Pinch of salt (according to taste)
Directions
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Mix flour and salt in a bowl. Make a well in the centre, add the chilli oil, olive oil and water, then mix until a rough dough forms.
Turn out onto a floured surface and knead until smooth. Brush lightly with oil and rest for 20 minutes.
Preheat the oven to 180ºC.
Roll the dough between two sheets of baking paper until very thin (into a rough rectangle or oval shape). Transfer to a baking tray and peel off the top sheet.
Score into crackers with a sharp knife and prick all over with a fork.
Brush with olive oil and sprinkle generously with smoked salt and sesame seeds.
Bake for 12 minutes, rotate the tray, then bake 5-6 minutes more until golden. Remove and set aside to cool.
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Reduce the temperature of the oven to 120ºC.
Place the brie in a heatproof dish (or small skillet).
Make a few slits in the top and tuck rosemary sprigs into them.
Drizzle with hot honey and bake 4-5 minutes until melted and oozy.
Serve immediately with crackers and accompaniments.