It is somewhat embarrassing that I have had this amazing cookbook from my sister-in-law since Christmas, and it isn’t until now that I am breaking it out! Finally. There are so many recipes I am looking forward to trying, but I knew this needed to come first. In fact, I had a cheddar cheese cracker recipe bookmarked on my old computer since before I could eat cheese :)

These are so good.

I love them as prepared, but I would recommend cutting the peppers a good bit if you plan to serve them to younger children. They have just a bit of heat on the back-end. I don’t do much spicy food, so you know it isn’t that much. It is enough for Dave to stop after only a few crackers (a good thing), and he really doesn’t do spicy.


Cheddar Cheese Crackers
Adapted from Tartine

Makes approximately 80 1 inch x 1 inch crackers

3/4 Cup All-purpose flour
1 tsp Salt
1/4 tsp Cayenne pepper
3/4 tsp Black pepper
2 1/3 Cups Sharp cheddar cheese, grated
1/4 Cup Unsalted butter, at room temperature

Whisk together flour, salt, and peppers in small bowl. Set aside. Using a stand mixer, beat cheese and butter until combined. Add dry ingredients, and beat slowly until combined. Feel free to scrape down the sides of the bowl as necessary.

Form dough into a ball and then into a disk. Layer between two pieces of plastic wrap, and roll out to flatten. This step means less rolling later when the dough is cold and much harder. Next, place dough in the refrigerator for 1 hour. Any longer and it will make rolling it out difficult. Just let it warm up a bit at room temperature if needed.

Preheat oven to 400°F. Line a baking sheet with parchment paper.

The dough needs to stay cold. If you’re making a double batch, I suggest cutting off a workable portion and placing the rest back into the refrigerator. Roll out dough to about 1/8 – 1/4 of an inch thick. Slice it into 1 x 1 inch squares, rectangles, or however you prefer. Add them to baking sheet, spacing them about 1 inch apart. Use a skewer to pierce the center of each square.

Bake the crackers until the edges begin to golden, 15-18 minutes. Keep in mind this depends on the size and thickness of your crackers. Transfer to a wire rack and allow to cool completely. Store crackers in an airtight container for up to 2 weeks.

Feel free to experiment with different cheeses, but steer away from any very soft or very hard cheeses.


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