Feral Cooks

Good food shouldn't be tame

You are here: Home / Appetizers & cheese / Cheddar Crackers

Cheddar Crackers

April 7, 2023 By Karl Leave a Comment

These are really good and easy-to-make crackers.

Based on a Food & Wine recipe, you can use 12 oz of cheddar cheese instead of the gruyere, and for a little bit of extra heat, you could also mince part of a jalapeño pepper and throw that into the dough when you’re mixing it.

That’s really it. There’s no big secret to these, except that they’re delicious.

What you’ll need:

  • 6 oz. sharp cheddar cheese, shredded
  • 6 oz. gruyere cheese, shredded
  • 180 grams (1.5 cups) all-purpose flour
  • 1T cornstarch
  • 1.5t ground mustard powder
  • 1t kosher salt
  • 0.5t cayenne pepper
  • 1 stick (4 ounces) butter, chilled and cut into 0.5-inch pieces
  • 3T water

What to do:

Process the cheese, flour, cornstarch, mustard, salt, and cayenne in a food processor until the mixture is well combined and forms small beads—about 30 seconds. Add the butter in 3 portions, pulsing the food processor a few times after each addition, until the mixture is the texture of wet sand. Scrape the sides of the processor down, if needed.

Now, with the processor running, pour 3T water, 1T at a time, through the food chute, processing just until the dough just comes together in a mass. After the dough comes together, stop the processor. Knead the dough for a bit on a clean counter to form it into a ball.

Divide the dough in half, then roll each half into a 9-inch log on a clean work surface—no need to flour it. Wrap each log tightly in plastic wrap and refrigerate between 1 hour and 3 days. I froze one log for a couple of weeks, and it cooked up perfectly after thawing, slicing and baking.

Before you’re ready to bake, heat your oven to 375°F with racks in middle and lower third positions. Line 2 rimmed baking sheets with parchment paper.

For each dough log (one at a time): Unwrap the log (thawed, if it was frozen) and slice crosswise into 0.25-inch-thick crackers into about 30 slices. Arrange the slices about 1.5 inches apart on the baking sheets.

Bake until the centers of cheese crackers are set but not crisp and the edges and bottoms of the coins are golden brown and crisp—about 15 minutes, rotating baking sheets between middle and bottom racks halfway through baking time.

When cooked, remove the cheese crackers from the oven, and transfer them to a wire rack. Let them cool for at least 15 minutes before serving. The crackers will continue to crisp as they cool.

Share this:

  • Click to share on Facebook (Opens in new window) Facebook
  • Click to share on X (Opens in new window) X
  • Click to share on Tumblr (Opens in new window) Tumblr
  • Click to share on Pinterest (Opens in new window) Pinterest
  • Click to email a link to a friend (Opens in new window) Email
  • Click to print (Opens in new window) Print

Related

Filed Under: Appetizers & cheese, Baked goods, Vegetarian

« Cheese and Sausage Appetizers
Gua Bao (Taiwanese Pork Belly Buns) »

Leave a Reply

Your email address will not be published. Required fields are marked *

Feral Cooks was developed by Karl and Philip, two expats who were introduced to each other by their wives while living in Japan.  Learn more →

Recent Posts

  • Shrimp and Tomato Curry
  • Fried King Oyster Mushroom Medallions
  • Singaporean Lemon Chicken
  • Veggies and Ricotta
  • Bacon-wrapped Pork Tenderloin

Categories

  • Appetizers & cheese (186)
  • Baked goods (87)
  • Beef (51)
  • Beverages (11)
  • Chicken (85)
  • Cooking tools (14)
  • Dessert (83)
  • Eggs (30)
  • Gluten Free (268)
  • Indian (32)
  • Indonesian (27)
  • Ingredients (24)
  • Italian (41)
  • Japanese (53)
  • Lamb (6)
  • Low carb/Low GI/Low GL (236)
  • Mexican (7)
  • Misc. (31)
  • Pasta (34)
  • Pizza (19)
  • Pork (128)
  • Pressure cooker (6)
  • Restaurants & Delis (3)
  • Seafood (30)
  • Soup (16)
  • Thai (57)
  • Tofu (13)
  • Uncategorized (11)
  • Vegan (103)
  • Vegetarian (249)
  • Vietnamese (20)

Archives

  • May 2025
  • April 2025
  • March 2025
  • February 2025
  • January 2025
  • December 2024
  • November 2024
  • October 2024
  • September 2024
  • August 2024
  • July 2024
  • June 2024
  • May 2024
  • April 2024
  • March 2024
  • February 2024
  • January 2024
  • December 2023
  • November 2023
  • October 2023
  • September 2023
  • August 2023
  • July 2023
  • June 2023
  • May 2023
  • April 2023
  • March 2023
  • February 2023
  • January 2023
  • December 2022
  • November 2022
  • October 2022
  • September 2022
  • August 2022
  • July 2022
  • June 2022
  • May 2022
  • April 2022
  • March 2022
  • February 2022
  • January 2022
  • December 2021
  • November 2021
  • October 2021
  • September 2021
  • August 2021
  • July 2021
  • June 2021
  • May 2021
  • April 2021
  • March 2021
  • February 2021
  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • April 2020
  • March 2020
  • February 2020
  • January 2020
  • December 2019
  • November 2019
  • October 2019
  • September 2019
  • August 2019
  • July 2019
  • June 2019
  • May 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016

© 2025 - Feral Cooks - All Rights Reserved