📝 About This Recipe
A clever, bite-sized reimagining of the classic Welsh Rarebit, these snacks feature crisp oystercrackers smothered in a rich, savory beer-and-cheese sauce. Traditionally known as 'Caws Pobi,' this version transforms the comforting flavors of sharp cheddar, mustard, and Worcestershire into an addictive, crunchy canapé. Perfect for gatherings, these golden morsels offer a sophisticated salty-tangy profile that celebrates the best of British pub fare in a single mouthful.
🥗 Ingredients
The Base
- 4 cups Oystercrackers (plain, salted)
Rarebit Cheese Sauce
- 2 cups Sharp Welsh or English Cheddar (finely grated)
- 2 tablespoons Unsalted Butter
- 2 tablespoons All-purpose Flour
- 1/2 cup Welsh Ale or Stout (room temperature)
- 2 tablespoons Whole Milk
- 1 teaspoon English Mustard Powder (such as Colman's)
- 2 teaspoons Worcestershire Sauce
- 1/2 teaspoon Smoked Paprika (plus extra for dusting)
- 1 pinch Cayenne Pepper
- 1/2 teaspoon Black Pepper (freshly cracked)
Garnish
- 2 tablespoons Fresh Chives (finely snipped)
- 1 pinch Flaky Sea Salt
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and line a large rimmed baking sheet with parchment paper or a silicone baking mat.
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2
In a medium saucepan over medium-low heat, melt the unsalted butter until it begins to foam.
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3
Whisk in the all-purpose flour to create a roux. Cook for 1-2 minutes, stirring constantly, until the mixture smells slightly nutty but has not turned dark brown.
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4
Slowly pour in the Welsh ale and the milk in a thin stream, whisking vigorously to ensure no lumps form. The mixture should thicken into a smooth, heavy paste.
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5
Stir in the English mustard powder, Worcestershire sauce, smoked paprika, cayenne, and black pepper. Mix until the spices are fully incorporated.
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6
Lower the heat to the lowest setting. Add the grated cheddar cheese one handful at a time, stirring gently until the cheese is completely melted and the sauce is glossy.
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7
Place the oystercrackers in a large mixing bowl. Pour the warm cheese sauce over the crackers.
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8
Using a rubber spatula, gently fold the crackers into the sauce until every single cracker is evenly coated in the golden cheese mixture.
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9
Spread the coated crackers onto the prepared baking sheet in a single, even layer. Use a fork to separate any large clumps so they crisp up properly.
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10
Bake in the center of the oven for 8-10 minutes. Watch closely: the cheese should bubble and the edges of the crackers should turn a deep golden brown.
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11
Remove the tray from the oven and immediately sprinkle with a light dusting of extra smoked paprika and the snipped chives while the cheese is still tacky.
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12
Allow the snacks to cool on the tray for at least 5 minutes. This allows the cheese coating to set and become shatteringly crisp.
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13
Transfer to a serving bowl and serve warm for the best texture and flavor.
💡 Chef's Tips
Always grate your own cheese from a block; pre-shredded cheese is coated in potato starch which will prevent the sauce from becoming perfectly smooth. If the sauce seems too thick to coat the crackers, add one extra tablespoon of ale to thin it out slightly. For a non-alcoholic version, substitute the ale with a high-quality non-alcoholic beer or a sharp apple cider. Avoid over-baking, as the high fat content in the cheese can go from toasted to burnt very quickly. Store any leftovers in an airtight container for up to 2 days, though they are best enjoyed fresh.
🍽️ Serving Suggestions
Pair these snacks with a cold glass of Welsh amber ale or a crisp dry cider. Serve alongside a small bowl of pickled onions or cornichons to cut through the richness of the cheese. These make an excellent crunchy topping for a creamy tomato or leek and potato soup. Arrange them on a charcuterie board next to sliced crisp apples and grapes. Offer a small side of spicy tomato chutney for dipping.