Cheddar - Parmesan Crackers

Cheddar - Parmesan Crackers created by Queen Dana

A recipe by Laura Werlin, and found at Leite's Culinaria. These cheesy, buttery gems will likely become a mainstay in your repertoire. Not only are they crispy, rich, and well, addictive, they can be partially made up to a month in advance. That's because once the dough is made, it can be frozen and simply "cut to order" as you need it. Just be sure to freeze it in small portions so that you don't have to defrost it all at once. Although these crackers are great plain, you can draw on the age-old "apples and cheddar" theme by topping them with a dollop of Apple-Pear Butter.

Ready In:
20mins
Yields:
Units:

ingredients

directions

  • In the bowl of a food processor, place all the ingredients except the butter and water. Pulse 5 times. Add the butter and pulse again until the butter pieces are the size of small peas. Add the water, 1 tablespoon at a time, and pulse just until the dough holds together. If the dough is still crumbly, add more water 1 teaspoon at a time until it reaches the right consistency.
  • Turn the dough out onto a large piece of waxed paper. Roll the dough into a log, 9 to 10 inches long, and square off the ends. Refrigerate, well wrapped, for at least 2 hours and up to 2 days or freeze it for up to 1 month. (You may want to cut the log in half or in thirds to freeze if you think you will want to defrost a smaller amount at a time.).
  • Preheat the oven to 375°F (190°C).
  • To make the crackers, cut the log into 1/4-inch-thick slices. Arrange the slices on a baking sheet 1 inch apart. Bake for 8 to 10 minutes, or until the crackers are a light golden color. Turn the crackers and bake for 3 to 5 more minutes, or until they are golden around the edges.
  • Cool on a rack. Serve at room temperature.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@evelynathens
Contributor
@evelynathens
Contributor
"A recipe by Laura Werlin, and found at Leite's Culinaria. These cheesy, buttery gems will likely become a mainstay in your repertoire. Not only are they crispy, rich, and well, addictive, they can be partially made up to a month in advance. That's because once the dough is made, it can be frozen and simply "cut to order" as you need it. Just be sure to freeze it in small portions so that you don't have to defrost it all at once. Although these crackers are great plain, you can draw on the age-old "apples and cheddar" theme by topping them with a dollop of Apple-Pear Butter."

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. PKG178
    Fantastic, crisp cheesy crackers! Instead of using the slice and bake method, I rolled out the dough until it was about 1/4 inch thickness, cut them into squares, and chilled the dough. The ratio of cheese to flour and butter is just perfect. I used 1 tsp gochugaru powder, a dash of ancho chile powder and a pinch of white pepper for the seasoning instead of mustard and cayenne. This recipe is a keeper! The hardest part is waiting for these tasty little crackers to cool off to consume!
  2. momaphet
    Made as written, I wished I had jazzed them up a bit. Though the cheese taste was present- I used sharp cheddar - they were kind of bland and too doughy compared to other cheese crackers I've made.
  3. Queen Dana
    Cheddar - Parmesan Crackers Created by Queen Dana
  4. Queen Dana
    These were really good and I liked that most of the work was in the food processor. I didn't quite get my "dough" in a perfect cylindrical. After refrigeration they were very easy to cut. Made for ZWT6.
  5. alligirl
    OK, Ev, these are just too good! And you should forewarn people to take their pics of 'said crackers' as soon as they come out of the oven - or they'll be GONE! LOL I've made them twice now, and took the pictures IMMEDIATELY this time! ;-) They are wonderful! And, I took 'poetic license' with the second batch; I sprinkled sesame seeds on a few, garlic powder on a couple and sea salt flakes on a few. Terrific! Thanks so much for sharing, Ev! These will be the hit of my next party! (And I'll have to find something equally stunning to serve with them!) Made for ZWT.
Advertisement

Find More Recipes