Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Vintage Cheddar and pecan nutcracker wreath

British 20 Mins Prep · 12 Mins Cook

Preheat the oven to 220ºC, gas mark 7. Line a baking tray with a sheet of baking paper that has been crumpled up and opened again – this will help give the leaves shape.
To make the cracker dough, finely chop the pecans and place in a bowl. Grate 40g cheese into the same bowl. Add the flour, baking powder, salt and rosemary to the bowl. Add the water and melted butter, then stir with a wooden spoon until the mixture comes together. Turn the dough onto a work surface and knead gently for approx. 1 minute until smooth.
Roll the dough out onto a surface lightly dusted with flour, as thin as possible. Using a cookie cutter, cut out holly or leaf shapes, or you can cut into squares. Lightly brush the crackers with butter and arrange them on the crumpled baking paper.
Bake for 10–12 minutes until crispy and browned. Repeat with the remaining dough.
Quarter two of the figs and keep the other two whole. Slice the remaining 160g Cheddar into slender wedges.
Once cooled, arrange the crackers on a large round board or serving platter along with the figs, cheese, grapes, blueberries, extra pecan nuts and fresh herbs.