These are gorgeous, flavorful cheese crackers. Easy to make, they are a great holiday appetizer or snack for game day. They keep well for several days, and the dough can be kept in the fridge for up to 3 days before baking.
These are the kind of crackers you want in a tin to grab distractedly during the day.
You might just do it all the time, which is always a problem considering they're a cheese shortcrust with an interesting amount of butter.
But then, simple flavors are usually the best.
We have these little, crunchy, cheesy crackers if you need a new appetizer or snack.
They make fantastic holiday or neighbor's gifts or appetizers with a glass of your favorite bubbly.
What cheese to use
You can use a mix or only one.
Choose those with a sharp flavor like Gruyere, Fontina, or Emmenthal. They will give these cute crackers a deep flavor that milder ones can never achieve.
Don't use soft cheeses like mozzarella.
How to make cheese crackers
These are as easy as blitzing (such a Nigella word) butter, grated cheese, flour, salt, and pepper.
Out comes a dough that needs to be chilled for a while, then rolled, cut, and baked.
- Food processor: an appliance that makes this recipe easier to assemble. I recommend it if you have one.
- By hand: you'll have to use grated cheese in order to make a smooth dough.
Unless you burn the first batch because you go answer the phone, and even though they look fine, they are somewhat bitter, so you have to repeat the process.
- Room temperature: they keep well in airtight tins for a few weeks.
- Freeze the dough: flatten it into a disc and freeze it for a month, always well wrapped to prevent dryness. Like you would pie dough.
- Cut-outs: after you roll and cut the crackers, you can place them on the sheet, cover them, and refrigerate for several hours before baking.
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- ½ cup unsalted butter, cold, in pieces
- 1 cup grated cheese such as Gruyere, Fontina, or Emmenthal
- ½ teaspoon salt
- Pinch of black pepper
- Pinch of cayenne pepper
- 1 cup all-purpose flour + extra for rolling
- In the bowl of a food processor, put the cheese, butter pieces, salt, and peppers.
- Pulse until the cheese is in small bits.
- Add the flour and pulse a few times until it starts to come together. Don’t overwork it.
- Turn out the dough onto a lightly floured counter or surface and sprinkle lightly with flour.
- Gather it with your hands a few times until it forms a ball. It should be smooth but don’t knead or touch it more than necessary.
- Flatten into a disk, wrap it in plastic, and refrigerate for at least 1 hour and up to 3 days.
- When ready to bake, preheat the oven to 350°F/180°C.
- Butter a cookie sheet or line it with parchment paper.
- Lightly flour a surface or counter and use a rolling pin to roll the dough to about ¼ inch.
- If necessary, work in batches keeping the unused dough wrapped in the refrigerator.
- Cut rounds using a cookie cutter (or some other form) and place in the prepared baking sheet an inch apart.
- Bake for about 15 minutes, until the crackers are a light golden brown and quite firm.
- Let cool on a wire rack. You can eat them slightly warm or at room temperature.
- Store in airtight tins.
- Prep Time: 15 minutes
- Refrigeration time: 1 hour
- Cook Time: 15 minutes
- Category: Crackers
- Method: Baking
- Cuisine: International
Keywords: cheese crackers