Description
Delicious homemade cheese crackers that are perfect for snacking.
Ingredients
Scale
- 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 1/4 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
- Crackers can be refrigerated for up to 3 days before baking.
- Experiment with different types of cheese for varied flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: snacks
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 2 crackers
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg