Cheese Crackers

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Cheese crackers are so easy to make, essentially you only need three ingredients, although I do add a few flavourings to make them even more yummy. They can be made gluten-free without any fuss.

Crisp crunchy and very moreish I am sure your family will love them.

Cheese crackers resting on brown baking paper on the bench next to a tin lunch box with individual compartments filled with dried mango, capsicums grapes and more of the cheese crackers

Why This Recipe Works

  • Only 3 Basic Ingredients needed (The rest are for extra flavor)
  • Crisp, Crunchy, Savoury snack or lunchbox item, so good you won't miss store-bought crackers.
  • Just as good regular or Gluten-free


Ingredients you will need

  • Gluten free flour or plain all purpose flour
  • xanthan gum (only needed if using gluten-free flour)
  • baking powder
  • cheese (tasty or vintage cheddar ie a hard sharp cheddar cheese)
  • paprika
  • onion powder
  • garlic powder
  • cold water
All the ingredients to make the cheese crackers resting on the bench

Ingredient Notes and Substitutes

  • Paprika, onion powder, garlic powder: These are just flavourings and can be substituted for other things! I have been told this combination is reminiscent of goldfish crackers.
  • Cold water: The colder the better. I use called water from the fridge.
  • Salt: I find because these crackers are full of cheese they don't need extra salt.
  • Pepper: I actually don't add pepper to my cheese crackers but you absolutely could.

I am an ambassador for Countdown supermarket, they support my blog by providing ingredients for recipe creation and testing. I used free-from flour, and tasty cheese from their range in this recipe.


Step-by-step instructions

Below are illustrated step-by-step instructions to make my Cheese Cracker recipe, if you prefer just the written instructions then head straight to the printable recipe card below.

Preheat your oven to 200 degrees celsius (400 degrees F)

Step one: Add all the ingredients to a food processor (excluding the water)

A food processor sitting on the bench with cheese, gluten free flour and seasoning inside it.

Step two: Pulse until the mixture starts to clump together

A food processor sitting on the bench with the ingredients inside whizzed together

Step three: Add the cold water 1 tablespoon at a time, pulsing the food processor after each addition until you end up with a smooth ball of dough able to be rolled.

A food processor sitting on the bench with the lid on and a table spoon of water above it, held by a hand.
A food processor sitting on the bench with the ingredients mixed together creating the cheese cracker dough
A hand holding the cheese cracker dough above the bench

Step four: Roll out the dough on a floured surface with a rolling pin, cut into (small) inch squares using either a sharp knife, pastry wheel or cookie cutter.

Two hands rolling a rolling out the cheese cracker dough with a rolling pin
Rolled out dough on a floured surface, with a hand pressing a cutter into it to create small hexagons.

Step five: Bake on a baking paper, silicone mat or parchment paper lined baking sheet for 10 minutes or until golden. Cool on a wire rack then store in an air tight container.

Small hexagon shaped crackers resting on a lined baking tray, ready for the oven

Enjoy!



Golden brown baked cheese crackers resting on a lined baking tray with a sprinkling of sea salt on the top.

Top Tips

Here is how you can make these Homemade Cheese Crackers perfectly every time!

  • Use very cold water, I use chilled water from my fridge. You can also pop a few ice cubes into your water to chill it.
  • You want a really hard cheddar cheese with low moisture content. You can use pre-shredded cheese just make sure it is a hard extra sharp cheddar. (Softer cheeses such edam, Colby or mozzarella don't work well.
  • This recipe makes approximately 120 small crackers
  • If you want to make fewer cracker you can halve the recipe, alternatively you can split the dough and just cook a portion, the remainder you can seal in plastic wrap and store in your fridge for up to month.

Flavour ideas To Try

  • Garlic & Thyme: ½ teaspoon garlic powder + 1 teaspoon dried thyme
  • Cheese & Bacon: 1-2 Tablespoons dried bacon bits
  • Honey & Rosemary: 1 Tablespoon Honey and 1 teaspoon dried rosemary
  • Parmesan & Black Pepper: Substitute 1 cup of the cheddar cheese for parmesan and season with black pepper (around ½ a teaspoon)
A hand holding one cheese cracker above the batch of golden brown baked cheese crackers which are resting on lined baking tray.

FAQs

How long do homemade cheese crackers last?

Cheese crackers in an airtight container will last up to a week.

A hand holding one cheese cracker above the batch of golden brown baked cheese crackers in a airtight container and a tin lunch box

A hand holding one cheese cracker above the batch of golden brown baked cheese crackers which are resting on lined baking tray.
small hexagonal cheese crackers on crinkled parchment paper and in a stainless steel lunchbox with other lunchbox food.

Cheese Crackers

Easy to make cheese crackers with just three base ingredients. They can be made gluten-free without any fuss..
Print Pin Rate
Course: Snack
Cuisine: New Zealand
Keyword: cheese crackers, cheese cracker recipe, gluten free cheese crackers, homemade cheese crackers
Servings: 20 servings
Calories: 115kcal

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Ingredients

  • 1 cup flour GF 1 cup Gluten free flour + ¼ teaspoon xanthan gum
  • ½ teaspoon baking powder
  • 4 cups grated cheese 320 grams (tasty or vintage cheddar ie a hard sharp cheddar cheese)
  • ½ teaspoon paprika
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • cold water

Instructions

  • Preheat your oven to 200 degrees celsius (400 F)
  • Add all the ingredients to a food processor (excluding the water)
  • Pulse until the cracker dough starts to clump together
  • Add the cold water 1 tablespoon at a time, pulsing the food processor after each addition until you end up with a smooth ball of dough able to be rolled.
  • Roll out the dough on a floured surface, cut into small squares, you can use a knife, pastry wheel or cookie cutter to do this.
  • Make on a baking paper lined try for 10 minutes or until golden.
  • Cool on a wire rack then store in an airtight container.

Video

Notes

  • Use very cold water, I use chilled water from my fridge. You can also pop a few ice cubes into your water to chill it. 
  • You want a really hard cheddar cheese with low moisture content. You can use pre-shredded cheese just make sure it is a hard extra sharp cheddar. (Softer cheeses such edam, Colby or mozzarella don't work well. 
  • This recipe makes approximately 120 small crackers
  • If you want to make fewer cracker you can halve the recipe, alternatively you can split the dough and just cook a portion, the remainder you can seal in plastic wrap and store in your fridge for up to month. 
  • Paprika, onion powder, garlic powder: These are just flavourings and can be substituted for other things! I have been told this combination is reminiscent of goldfish crackers. .
    Salt: I find because these crackers are full of cheese they don't need extra salt.
Flavour ideas To Try
  • Garlic & Thyme: ½ teaspoon garlic powder + 1 teaspoon dried thyme
  • Cheese & Bacon: 1-2 Tablespoons dried bacon bits
  • Honey & Rosemary: 1 Tablespoon Honey and 1 teaspoon dried rosemary 
  • Parmesan & Black Pepper: Substitute 1 cup of the cheddar cheese for parmesan and season with black pepper (around ½ a teaspoon) 
 

Nutrition

Serving: 1serving | Calories: 115kcal | Carbohydrates: 5g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 159mg | Potassium: 25mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 230IU | Vitamin C: 0.2mg | Calcium: 167mg | Iron: 0.3mg

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