Cheese Crackers

Make Ahead and Storage

Keep in an airtight tin for up to 2 weeks. Re-crisp in a 150°C / 300°F (130°C fan) oven for 5 minutes. The dough freezes for 3 months.

How to Make Cheese Crackers

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1. Put the cheese, butter, flour and fine salt in a food processor and pulse until the mixture looks like coarse crumbs. Add the water a tablespoon at a time and pulse until the dough just comes together.

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2. Shape the dough into a flat block, wrap it and refrigerate for 30 minutes.

   Mark done Start 30 min timer

3. Heat the oven to 190°C / 375°F (170°C / 340°F fan) and line 2 baking trays with baking parchment.

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4. Roll the dough out on a floured surface to about 3 mm thick. Trim the edges and cut into 2.5 cm squares with a knife or a fluted pastry wheel.

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5. Set the squares on the trays about 1 cm apart. Prick a hole in the centre of each with a skewer and sprinkle with flaky salt.

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6. Bake for 15 to 18 minutes, until golden brown and crisp, turning the trays halfway through. Cool on the trays, when they will crisp further.

   Mark done Start 15 min timer

A Few Pointers

• Roll the dough thin and even. Thick crackers stay soft in the middle, and thin ones bake crisp all the way through.
• Grate the cheese finely and keep the butter cold. Coarse shreds of cheese and warm butter make greasy crackers that spread in the oven.
• Move the crackers from the outer edges of the tray to the centre once they colour. The edges brown first, and burnt cheese tastes bitter.

Serving Ideas

Cold beer · Soup · Grapes

Cheese Crackers FAQ

Cheese Crackers Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.