Go Back
–+ servings

Cheese Crackers

Please rate us
Delightfully crunchy homemade cheese crackers made with sharp cheddar and pecorino romano. Perfect for any occasion - easy to make and can be customized with various flavors.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 17 minutes
Total Time 1 hour 37 minutes
Servings: 20 crackers
Course: Appetizer, Snack
Cuisine: American
Calories: 50
Ingredients Method Nutrition Notes

Ingredients
  

Cheese and Butter
  • ⅓ cup unsalted butter (room temperature) Ensure butter is at room temperature for easy mixing.
  • 6 oz. white sharp cheddar cheese (shredded) Use freshly shredded cheese for the best flavor.
  • 3 oz. pecorino romano cheese (shredded) Can substitute with other cheeses if desired.
Dry Ingredients
  • 1.25 cups all-purpose flour For a gluten-free option, use a gluten-free flour blend.
  • 1 teaspoon kosher salt Adjust based on taste preference.
  • 4 tablespoons cold water Add gradually to form the dough.
  • 1 tablespoon everything bagel seasoning or Italian seasoning Customize with your favorite flavors.

Method
 

Preparation
  1. In the bowl of a stand mixer, beat together the butter, cheddar cheese, and pecorino romano on medium-high speed for 5-6 minutes until smooth and combined.
  2. In a separate bowl, whisk the salt with the flour. Gradually add this mix to the cheese mixture on low speed, letting it come together into a dry crumble.
  3. Slowly incorporate cold water, one teaspoon at a time, until a dough begins to form. Divide the dough into two balls and flatten them into disks.
  4. Wrap each disk in plastic wrap and refrigerate for a minimum of 1 hour to firm up.
Baking
  1. Preheat your oven to 375ºF. On a piece of parchment paper, roll out the dough into a large rectangle that is less than ⅛ inch thick.
  2. Sprinkle your seasoning of choice over the dough and roll it in lightly to embed the flavors.
  3. Using a ruler for measurements, cut 1-inch wide by 7-8-inch long squares with a pizza cutter.
  4. Carefully transfer the parchment to a baking sheet, ensuring none of the squares touch. Freeze for 15-20 minutes to maintain their shape while baking.
  5. Bake in the preheated oven for 15-17 minutes, or until they begin to brown. Remove from the oven, and while still hot, slide the parchment onto a cooling rack.

Nutrition

Serving: 1gCalories: 50kcalCarbohydrates: 6gProtein: 2gFat: 3gSaturated Fat: 2gSodium: 80mg

Notes

These crackers are best served fresh out of the oven. Store cooled crackers in an airtight container at room temperature for up to a week or freeze for up to three months. Re-bake frozen crackers for about 5 minutes at 375ºF.
Tried this recipe?Let us know how it was!