Cheddar Crackers

READY IN: 50mins
Recipe by Vnut-Beyond Redempt

This is an adopted recipe. I shall be trying it out and then post any additional information if needs be. Feel free to try it out first and share your comments!

Top Review by daisy M

I had the same problem as Laurie. I used a few tbsp of milk. I also added a 1/2 tsp five spice powder. It was ok but I did not like it much. Again, if you expect a crispy cracker, this is not it. I think the claim about this cracker lasting indefinitely is wrong, since I felt that in 3 days it developed a stale odour.

Ingredients Nutrition


  1. Stir the dry ingredients into a bowl and then cut in the butter to resemble cornmeal.
  2. Blend in the cheddar cheese with a fork until well blended.
  3. Mix in the remaining ingredients and shape into 1 1/2 to 2-inch rolls.
  4. Chill for 30 to 40 minutes in the refrigerator and then slice each roll into slices about 1/4-inch thick.
  5. Bake on an ungreased cookie sheet at 400 degrees F for about 10 minutes.
  6. Remove from cookie sheet and let cool.
  7. Store the cooled crackers in airtight containers in a cool place.
  8. They will keep for several weeks this way and if you freeze them, they will last indefinitely.

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