Crispy Cheddar Cheese Crackers
These homemade cheddar cheese crackers are crisp, buttery, and savory, with plenty of sharp cheddar, fresh herbs, and a light sprinkle of sea salt. Roll the dough thin and bake until golden for crunchy crackers that are perfect for snacking, soup, or a cheese board.
Servings 35
Calories 69kcal
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 Sharp Cheddar Cheese
- ⅓ cup Ice water up to ⅓ cup and use more as needed
Instructions
- Prepare the cheese and herbs. Cut the cold cheddar cheese into small pieces. Remove the rosemary leaves from the stems and finely chop them, then finely chop the chives.
- Make the cracker dough. Add the cold cheddar cheese, flour, butter, rosemary, chives, and sea salt to a food processor. Pulse in short bursts until the mixture is coarse and crumbly.
- Add the water. Add the ice water 1 tablespoon at a time, pulsing after each addition, until the dough is soft and holds together when pressed. You may not need all of the water.
- Chill the dough. Turn the dough onto a piece of plastic wrap and press it into a disk. Wrap tightly and refrigerate for 30 minutes.
- Prepare for baking. Preheat the oven to 400°F. Line two baking sheets with parchment paper or silicone baking mats.
- Roll and cut. Place the chilled dough on a lightly floured surface and roll to about ⅛-inch thick. Cut into rounds with a 2-inch cutter, or cut into squares or diamonds with a pastry wheel or knife.
- Bake. Transfer the crackers to the prepared baking sheets and lightly sprinkle with additional sea salt. Bake for 13 to 15 minutes, or until golden with lightly browned edges.
- Cool. Let the crackers cool completely on the baking sheets. They will continue to firm and crisp as they cool. Store cooled crackers in an airtight container.
Video
Notes
Notes:
- No food processor? You can mix the dough in a large bowl with a stand mixer. Cut or crumble the cheddar into very small pieces so it mixes easily, then mix on medium speed while adding the ice water 1 tablespoon at a time until the dough comes together.
- Cutting the crackers: I used a 2-inch round cutter, but you can use other cutter shapes. You can also square up the dough and cut it into squares or diamonds with a pastry wheel or knife.
- Yield will vary: The number of crackers you get depends on the size and shape you cut them.
- Sea salt topping: Sprinkling sea salt over the crackers before baking is optional, but it adds extra flavor and a little crunch. Use a light hand so the crackers don't become too salty.
- Using other cheeses: Cut the cheese into small pieces or cubes so it processes evenly in the food processor.
Nutrition
Serving: 1 | Calories: 69kcal | Carbohydrates: 7.6g | Protein: 1.6g | Fat: 3.6g | Cholesterol: 10mg | Sodium: 68mg