Cheddar Cheese Crackers

Cheddar Cheese Crackers

These homemade Cheese Crackers are crisp, buttery savory crackers with the perfect hint of sea salt, and lots of herbs.

Course Appetizer

Cuisine American

Prep Time 20

Cook Time 13

chill time 30

Total Time 1 3

Servings

Calories 69kcal

Author Jere' Cassidy

Equipment

Ingredients

1 cup rice flour or use all-purpose flour
6 tablespoons unsalted butter cut into cubes
1 tablespoons fresh rosemary chopped
2 tablespoons fresh chives chopped
¼ teaspoon Sea salt, fined grained plus additional salt for sprinkling on top
5 ounces Cotswold Cheese or use cheddar cheese, Gouda, Swiss, Havarti, Cojita, Monterey Jack or Pepper Jack cheeses
⅓ cup Ice water

Instructions

Crumble the Cotswold cheese into small pieces and add to the bowl of a food processor. Make sure to use cold cheese.
Pull the leaves off the rosemary and chop, and chop the chives. Add both to the food processor bowl.
Add the flour, salt, and cubed butter to the bowl.
With the food processor running, add the water 1 tablespoon at a time until the mixture forms into a soft dough that holds together. You may not use all the water.
Turn the dough out on a piece of plastic wrap and form into a disk, then wrap and place in the refrigerator for 30 minutes.
Preheat the oven to 400° F. Prepare 2 baking sheets with parchment paper or a silicone baking mat.
On a floured surface, roll the dough to ⅛" thick, then cut into desired shapes. I used a 2" round cookie cutter.
Transfer the cracker rounds on the baking sheet using a thin spatula, then sprinkle with additional sea salt. This just takes a small amount of salt.
Bake for 13-15 minutes, until the crackers are golden brown. Remove from the oven and let cool on the baking sheets.
Once the crackers are cooled place in an airtight container for one week.

Notes

This recipe can also be mixed in a large bowl using a stand mixer In this case, it is best to crumble the cheese into small pieces so it can be mixed easily. Mix on medium speed, adding water 1 tablespoon at a time.

The crackers can be cut into different shapes. For this recipe, I used a 2" round cutter. You can use different shapes of cutters for your desired shape. Optionally, you can square the dough up and cut the dough into squares with a pastry cutter or knife.

The amount of crackers you get out of this recipe depends on the shapes you make.

Sprinkling sea salt on the tops of the crackers is optional, but it does add a nice flavor and crunch, just don't use too much.

If using other cheeses, cut the cheese into small cubes so it will process easily.

Nutrition