Homemade Cheese Crackers
I don’t know what it is about cheese, but I crave it nearly every day. A few months ago I had the chance to visit Heber Valley Cheese Farm with a group of other food bloggers, and sampling their cheeses was a real highlight. That visit reminded me how much a good cheese can lift a simple snack — especially when it’s turned into these quick, crunchy homemade cheese crackers.
These crackers have become a go-to in our kitchen because they satisfy that salty, cheesy craving and are the perfect size for packing in lunches, tucking into an after-school snack bag, or serving at a casual gathering. They’re surprisingly simple to make and come together very quickly. I first found this recipe at In the Kitchen with Kath, and I’m so glad I did — it’s a recipe I’ll keep making again and again.
- 6 oz. shredded sharp cheddar cheese
- 1/4 cup butter, softened and cut into pieces
- 3/4 cup all-purpose flour, plus a little extra for rolling
- 1/2 tsp. salt
- 1/2 tsp. crushed red pepper flakes (optional, for a little heat)
- 1 Tbsp. milk
- Preheat the oven to 350°F (175°C). Prepare a baking sheet by greasing it lightly or lining it with parchment paper.
- Combine the shredded cheddar, softened butter, flour, salt, and crushed red pepper flakes in a food processor. Pulse until the mixture resembles coarse crumbs.
- Add the milk and continue processing just until the dough comes together into a ball. Avoid overworking the dough.
- Lightly flour a clean surface and roll the dough into a rectangle, aiming for about 1/8-inch thickness. The thinner you roll, the crisper the crackers will be.
- Use a pizza cutter or a sharp knife to cut the dough into 1-inch squares. If you like the classic look, poke a small hole in the center of each square with the flat end of a wooden skewer.
- Arrange the squares on the prepared baking sheet, spacing them about 1/4-inch apart so heat can circulate evenly.
- Bake for 12–15 minutes, watching closely near the end. Remove the crackers once the edges just begin to brown — you want them golden and crisp, not overbaked.
- Let the crackers cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Store any uneaten crackers in an airtight container at room temperature for 1–2 days for the best crunch.
Tips and variations: For a different flavor profile, try substituting part or all of the cheddar with Parmesan, smoked gouda, or a sharper aged cheese. Add a pinch of paprika, garlic powder, or dried herbs like rosemary or thyme to the dough for extra aroma. If you prefer a milder cracker, omit the crushed red pepper flakes. Rolling the dough evenly is the key to consistent baking, so take your time to get the thickness right. If you plan to make these ahead, you can shape and freeze the cut squares on a tray, then transfer them to a sealed container; bake straight from frozen, adding a minute or two to the baking time.
Serving suggestions: These crackers are wonderful on their own, paired with soup, or alongside fresh fruit and sliced deli meats for a simple snack plate. They’re also kid-friendly and travel well in lunch boxes when packed in a small airtight container.
Enjoy!
(recipe from: In the Kitchen with Kath)