Cheese cracker

Seal them in an airtight tin or bag as soon as you have taken out a portion. Keep them in a cool, dry cupboard, away from steam and strong-smelling foods.

You can, but freezing can make them lose their crisp texture as they thaw. An airtight cupboard container is usually better for keeping an opened packet fresh.

Try them with apple or pear slices, grapes, chutney or a bowl of tomato soup. Their savoury, cheesy flavour also works well on a cheese board alongside fresh fruit.

Rub 100 g cold butter into 150 g plain flour, then mix in 100 g finely grated mature Cheddar and enough cold water to bring the dough together. Roll it thinly, cut into squares, prick with a fork and bake at 180 °C for about 12–15 minutes, until golden; cool fully to crisp.

For a similar savoury crunch, use plain crackers with a slice of cheese, or try oatcakes. For a dairy-free option, choose a plain cracker and add a savoury topping such as hummus.

The names overlap, but cheese biscuits are often thicker, richer and more crumbly, while crackers tend to be thin and crisp. Both are commonly flavoured with hard cheese such as Cheddar.

A small handful is a practical starting portion; the exact number depends on their size. Pair them with fruit or vegetable sticks if you want a more substantial snack.