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Those little orange squares from the box are easy to love, and they are surprisingly simple to make at home. Homemade cheese crackers need just four ingredients: sharp cheddar, butter, flour and salt. The result is crisp, deeply cheesy and free of preservatives, which makes them one of the best edible gifts for the holiday season, a snack for school lunchboxes, or a board-friendly nibble next to soup.
Why this recipe works
Cheddar and butter bring the fat and flavour, while a small amount of flour holds everything together. Cold water is added only a spoonful at a time, so the dough stays tender and bakes up crisp rather than tough. Rolling the dough thin, about 2 mm (1/16 inch), is the key to snap.
Tips for the best crackers
- Shred your own cheese. Pre-shredded cheese is coated with starch and gives a drier dough. Choose a sharp or extra-sharp cheddar for the strongest flavour.
- Keep the butter cold so the dough forms fine crumbs in the food processor before the water goes in.
- Chill the dough for at least 30 minutes; it rolls out cleanly and the crackers keep their shape.
- Prick each cracker with a toothpick or skewer so steam can escape and they stay flat.
- Bake until deep golden. Pale crackers are soft once they cool. They crisp further as they sit on the tray.
Flavour variations
- Add 1/2 teaspoon smoked paprika or a pinch of cayenne for a gentle kick.
- Mix in 1 tablespoon finely chopped rosemary or thyme for a holiday feel.
- Swap half the cheddar for Gruyère or aged Gouda for a nuttier cracker.
- Press a few sesame seeds or flaky salt on top before baking.
Serving and gifting ideas
Pile them on a cheese board with grapes, apple slices and chutney, or serve with tomato soup for dunking. For gifts, layer cooled crackers in a tin or cellophane bag with parchment between layers and add a handwritten tag.
Storage
Keep completely cooled crackers in an airtight container at room temperature for up to 5 days. The dough can be wrapped and frozen for 2 months; thaw in the fridge overnight before rolling. If they soften, re-crisp them on a tray in a 150°C / 300°F oven for 5 minutes.
Recipe
Homemade Cheese Crackers: Crisp, Cheesy and a Great Holiday Gift
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Calories
- 219
Ingredients
Method
Add the cheddar, butter, flour and salt to a food processor and pulse until the mixture looks like fine crumbs.
Add the cold water one tablespoon at a time, pulsing until the dough just comes together into a ball.
Divide the dough in two, flatten into discs, wrap and chill for at least 30 minutes.
Heat the oven to 180°C (350°F) and line two baking trays with parchment.
Roll each disc on a lightly floured surface to about 2 mm (1/16 inch) thick and cut into 3 cm (1 inch) squares.
Place the squares on the trays and prick the centre of each with a toothpick.
Bake for 12 to 15 minutes until deep golden, rotating the trays halfway through.
Cool completely on the trays so the crackers crisp up, then store airtight.
Tips
- Shred the cheese yourself for a more tender dough.
- Roll thin for the best snap and bake until deep golden.
- Freeze the dough for up to 2 months.
Nutrition per serving
- Calories
- 219
- Protein
- 9 g
- Carbs
- 12 g
- Fat
- 15 g
- Fiber
- 0 g
Estimated values, for information only.
Vitamins and minerals per serving
- Calcium16%
Share of an adult’s daily value (FDA). Estimated from the main ingredients using USDA data, ignoring cooking losses; for information only. What do I need each day?
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