Cheese Crackers
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.
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
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)
Step two: Pulse until the mixture starts to clump 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.
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.
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.
Enjoy!
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)
FAQs
Cheese crackers in an airtight container will last up to a week.
Cheese Crackers
RATE THIS RECIPE
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.Â
- 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.Â
- 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.Â
- 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.
- 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 rosemaryÂ
- Parmesan & Black Pepper: Substitute 1 cup of the cheddar cheese for parmesan and season with black pepper (around ½ a teaspoon)Â
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.