Easy Cheese Crackers
Homemade cheese crackers are easy to make, and these are particularly crunchy and flavorful. They make great holiday appetizers or snacks for game day, road trips, potlucks and picnics. They keep well for several days, and the dough can be kept in the fridge for up to three days before baking.
Servings 30 crackers
Ingredients
- ½ cup unsalted butter cold, in pieces
- 1 cup grated semi-hard or hard cheese such as Gruyere, Fontina, Parmesan or white Cheddar
- ½ teaspoon salt
- Pinch of black pepper
- Pinch of cayenne pepper
- 1 cup all-purpose flour + extra for rolling
Instructions
- 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 squares using a pizza wheel or large kitchen knife, or rounds using a cookie cutter 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. The baking time depends a lot on the thickness and oven, so watch them carefully.
- Let cool on a wire rack. You can eat them slightly warm or at room temperature.
- Store in airtight tins.
Notes
Do a test bake: I always recommend baking two or three crackers to find your sweet spot regarding baking time and thickness. Write it down for next time. Watch them carefully so you don't burn them. Even though they look fine and just deeply golden, they can turn somewhat bitter and inedible to many people.
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
Storage:
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 pie dough.
Cut-outs: after you roll and cut the crackers, you can place them on the baking sheet, cover them, and refrigerate for several hours before baking. This is a great option when you need to make them in advance but want freshly baked crackers.
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 pie dough.
Cut-outs: after you roll and cut the crackers, you can place them on the baking sheet, cover them, and refrigerate for several hours before baking. This is a great option when you need to make them in advance but want freshly baked crackers.
