Cheddar Cheese Crackers


I know that this is a baking blog and that you probably come here for a sugar hit.


But do you like cheese?

Because I really like cheese. Cheese. Cheese. Yes, please.

Blue cheese. Brie cheese. Camembert Cheese. Jarlsberg cheese. Goat’s cheese. Plastic slice cheese (leftover childhood snack love!). Edam cheese. Mascarpone cheese. Parmesan cheese. Feta cheese. Gouda cheese. Cheddar cheese. Yum! Cheddar.


So because I like cheese, today we are going to make cheddar cheese and onion crackers.

Grating cheese is annoying. Your arm gets sore. Even with a barrel cheese grater.

But these crackers are so yummy, that it’s worth it. The dough actually smells like cheese and onion flavoured chips! And they go SO well with beer, let me tell you.


After I finished photographing these delicious cheesy-smelling babies I sat down with that bottle of beer that’s in the photos there and polished it off. Along with a significant amount of those crackers. All while my boyfriend looked on. Because he is eating low carb (boring!).


They were so good. Puppy wanted some too.


Make these! They are easy and they taste fantastic.

Warning: they are also highly addictive.


CHEDDAR CHEESE CRACKERS
Adapted from Texanerin Baking.

1 1/2 cups grated cheddar cheese (170g, 6 oz)
57g unsalted butter, softened (4 tbsp)
3/4 cup flour – I used whole wheat (95g)
1/4 tsp onion powder
1/4 tsp salt

Preheat the oven to 180 C and line a few trays with baking paper.

Put all the ingredients into a food processor or electric mixer fitted with paddle attachment.

Pulse or mix on low until the ingredients come together and form a dough.

Roll the dough out on a lightly floured surface until it is 1/4cm thick.

Cut out crackers of whatever shape and size you like. I made little circles about 1 inch in diameter. Prick the center of your shape with a skewer to prevent them from puffing up in the oven.


Gather any excess dough together, roll it out and repeat the process until you have used up all your dough.


Bake until they turn golden around the edges. Baking time will depend on the size of your crackers, but mine took 12 minutes.

Allow to cool and serve with beer (optional but highly recommended!). Makes about 100 crackers.

8 Thoughts on “Cheddar Cheese Crackers

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  2. Puppy looks so cute! The crackers look amazing too. :)

    And they are totally addictive. I normally eat them as quickly as I make them. 3/4 of a batch in the tummy, another goes in the oven. In the end, I’m left with maybe 15, then I feel ill and have my husband hide them. It’s a sick cycle. I just showed him this post and we both really admire your pictures! I’m so happy someone liked the crackers. :)

    • Hahahahahahahaha!! I love this! The crackers are so delicious, I totally understand you! I wolf down quite a few straight off the baking trays too, as soon as they’ve cooled just enough to be crunchy. I share a few with puppy too, of course. I can never say no to her puppy dog eyes.
      I love these crackers, I’ve made them so many times, and I love you for the recipe!
      A friend tried to make them and said they didn’t work, that the dough was too crumbly. I thought that was weird and asked him what cheddar he used – apparently he tried to be all “gourmet” and brought a fancy, crumbly, vintage cheddar lol!
      Thanks for the recipe, Erin!

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  4. Siori on March 19, 2012 at 8:24 am said:

    I just finished making these, and my oh my, were they delicious! I’ve eaten so much that I’m starting to feel rather sick, but it’s SO worth it. It was a huge hit with the parents and I hardly doubt these will last any later than dinner tonight.

  5. Andrea on May 27, 2012 at 1:46 pm said:

    I had some trouble making these, but the end result was still delicious :)

    Usually in recipes that call for a food processor, I end up just cutting in the butter with a hand-held appliance and it works just as well, but clearly that doesn’t really work with this recipe. Since I don’t have a food processor, I just added a tiny bit of water to bring the dough together without mixing it in a food processor.

    I must say, my dough and my end result didn’t look anything like yours (probably because of the aforementioned lack of a food processor, hah). But even though it wasn’t quite as pretty or professional-looking, it was still yummy! :) I’m sure I’ll be making this recipe again.

    • Oh Andrea I’m sorry you had trouble, but I’m so glad that you loved them anyway!
      The original recipe called for a food processor, but I just use an electric mixer fitted with the paddle, so maybe if you have one of those try using that next time?
      Thanks for the feedback :)

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