Spiced Cornflake Crackers with Feta Cheese & Chutney

As part of our 30th anniversary celebrations, Chef Akasha Richmond created some Indian-inspired recipes. These spiced Cornflake crackers give a spicy crunch, complimenting the creamy feta cheese and sweet syrup. Try with other chutneys to mix up the flavour.

  • Makes 36 Crackers
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  • 2 cups Nature’s Path Gluten Free Fruit Juice Corn Flakes
  • 1 cup grated cheddar cheese
  • ½ cup unsalted butter
  • ½ cup fine corn flour (not coarse cornmeal)
  • ¼ cup tapioca flour, plus more for rolling the crackers
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon turmeric
  • ½ teaspoon paprika
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon ground coriander
  • 2 ounces feta cheese, crumbled
  • 3 tablespoons mango chutney or other store bought chutney
  • Fresh mint or cilantro leaves for garnishing


  1. In a food processor, process the corn flakes until finley ground.
  2. Add the cheese and butter and grind until combined.
  3. Combine the corn flour, tapioca flour and spices in a small bowl.
  4. Add to the cornflake mixture and process until dough forms.
  5. Flour a board with the tapioca flour and knead the dough 3-4 times.
  6. Roll into two 1 &1/2-inch round logs.
  7. Wrap in plastic wrap.
  8. Refrigerate for 3 hours or over night.
  9. Remove plastic wrap and slice each log into 16 slices, about ¼ inch per slice.
  10. Place on parchment lined baking sheets.
  11. Bake at 375° for 10 minutes or until lightly browned.
  12. Cool completely.
  13. Tip each cracker with ½ teaspoon chutney and a small piece of feta cheese.
  14. Garnish with a small piece of fresh mint or cilantro.