Cheese Crackers Recipe

Introduction

These homemade cheese crackers are wonderfully crisp and packed with sharp cheddar and pecorino romano cheeses. Perfect for snacking or serving alongside your favorite dips, they offer a deliciously savory treat that’s easy to make from scratch.

Ingredients

• ⅓ cup unsalted butter (room temperature)
• 6 oz. white sharp cheddar cheese (shredded)
• 3 oz. pecorino romano cheese (shredded)
• 1.25 cups all-purpose flour
• 1 teaspoon kosher salt
• 4 tablespoons cold water
• 1 tablespoon everything bagel seasoning or Italian seasoning

Instructions

1. Step 1: Place the butter, cheddar cheese, and pecorino romano into the mixing bowl of a stand mixer. Mix on medium-high speed for 5-6 minutes until the mixture becomes smooth and well combined.
2. Step 2: Whisk the kosher salt into the flour. Slowly add this to the cheese mixture and mix on low speed until it forms a dry crumble.
3. Step 3: Gradually add cold water, one teaspoon at a time, mixing until a dough begins to form.
4. Step 4: Divide the dough into two balls and flatten each into a disk. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
5. Step 5: Preheat the oven to 375ºF (190ºC). Remove dough from the refrigerator.
6. Step 6: On a parchment-lined surface, roll the dough out into a large rectangle less than ⅛ inch thick.
7. Step 7: Sprinkle your chosen seasoning evenly over the dough and gently roll it in with a rolling pin.
8. Step 8: Using a ruler, mark and cut the dough into 1-inch wide by 7-8 inch long strips with a pizza or pastry cutter, being careful not to cut the parchment paper.
9. Step 9: Transfer the parchment paper with the cut crackers onto a baking sheet, ensuring the crackers do not touch.
10. Step 10: Freeze the baking sheet for 15-20 minutes to firm up the crackers.
11. Step 11: Bake at 375ºF for 15-17 minutes until the crackers are golden brown.
12. Step 12: Remove from the oven, and immediately transfer the parchment paper with crackers to a cooling rack to cool completely.

Tips & Variations

• Use sharp cheeses for more flavor and try mixing different seasonings like smoked paprika or garlic powder for unique twists.
• Rolling the dough very thin is essential for crisp, crunchy crackers.
• Freezing the crackers before baking helps maintain their shape and prevents spreading.

Storage

Store cooled cheese crackers in an airtight container at room temperature for up to one week. To keep them crisp, avoid storing in the refrigerator. Reheat briefly in a preheated oven at 350ºF if they soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese?

Yes, you can substitute the cheddar and pecorino with cheeses like parmesan, gouda, or a sharp monterey jack for different flavors.

How thin should I roll the dough?

Roll the dough to less than ⅛ inch thickness to ensure the crackers turn out crisp and light.