Homemade Cheese crackers

Crispy, Cheesy Goodness: Homemade Cheese Crackers you’ll love. Are you tired of reaching for that store-bought box of cheese crackers? Well, get ready to elevate your snack game with these irresistible homemade cheese crackers! Not only are they incredibly easy to make, but they’re also bursting with real cheese flavour that’ll have you wondering why you ever settled for the packaged version.

So rather than go out and buy some crackers I decided to develop a recipe for them. I quite often make lavosh but never really got into making my own crackers. After a bit of testing, this is what I came up with.

Cheese cracker recipe variations

I also tried this recipe, enriching the dough by adding two egg yolks and reducing the water to 50 g; your cracker will have a slightly softer crumb. Perfect for canapés. Topped with cream cheese, salmon and cucumber,r they are a winner.

You can also top these with various herbs and spices before cooking. Here, I have added a little sweet paprika, finely grated parmesan and chilli. Yum. Wow, they look similar to those shop-bought biscuits that say they “put a party on your tongue” but with no added non-food items. I love using red Leicester cheese to give a fabulous taste and colour. What sort of cheese would you choose?

I’m testing these to see if they freeze well, to see how long they last and to see if they keep their little crunch, so if you’re interested, ask me how they went. 😉

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Additional Information

These homemade cheese crackers are not only delicious but also a healthier alternative to store-bought versions. They’re free from preservatives and artificial flavours, making them a great snack option for the whole family.

Homemade Cheese Crackers

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Ditch the store-bought crackers and whip up a batch of irresistible Homemade Cheese Crackers. Our step-by-step guide shows you how to create these crunchy, flavourful treats that are healthier and tastier than anything from a box.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Difficulty Easy

Course Biscuits

Cuisine American

Servings 4 people

Method Thermomix and Conventional

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Equipment

• 1 Thermomix (optional)
• 1 Mortar and Pestle (optional)

Ingredients

  

1x2x3x

• 1 tsp black pepper
• 100 g Parmesan cheese cubed you can also use Tasty cheese
• 150 g wholemeal flour
• 150 g plain flour
• 1 tsp salt
• 100 g butter
• 70 g water
• 2 tsp sweet paprika

Instructions

 

For Both Methods:

• You will need at least 2 trays or make them in batches. I like to use trays with no sides at all, if you don't have one think about upturning one that has short sides. Line with baking paper if you don't have non stick trays. Oven Temp set to 170°C fan

Thermomix method:

• Place the black pepper into the TM bowl and grind on speed 9 for 10 seconds (or longer if you want really fine) then set aside.
• Add the 100g of cubed parmesan to the bowl and grate on speed 9 for 10 seconds then add the pepper set aside.
• Add 150 g of wholemeal flour and 150 g of plain flour, 1 tsp salt and 100 g butter to the TM bowl and mix on speed 6 for 10 seconds.  The mix should look like breadcrumbs now.
• Add the paprika, pepper and cheese and mix on speed 6 for 5 seconds.
• Lastly, add 50 g of water on speed 6 for approx.  8 seconds.
• Tip the contents out into some cling film and pop in the fridge for about 20 minutes.  (this mix can be frozen as well for up to a month) 
• Preheat oven 15 mins before you want to pop them in.  So turn the oven on, in the last 10 minutes of resting time.  Once the resting time is up, place your mix onto a floured board or a silicon mat, roll very thin for crispy crackers or a little thicker if you are after more of a biscuit texture. 
• Cut into cracker shapes. I use a pasta cutter, but you could use a pizza cutter, knife or cookie cutters to cut out your shapes.
• Sprinkle with salt and bake for 15 – 25 mins depending on thickness and size you've made them. What you are looking for is a golden brown cracker that when cool is a little crisp.

Conventional method

• Grind the pepper in a mortar and pestle or pepper grinder to the consistency you desire.
• Use a fine grater to grate your Parmesan cheese, set aside with your pepper.
• Add your flours salt and butter to a bowl and rub in till you have the texture of breadcrumbs.
• Add the paprika and cheese/pepper mix and fold in till it is all incorporated throughout the mix.
• Make a well in the centre and drizzle in the water, start mixing this in with a bowl scraper or if you don’t mind your fingers getting messy use them.   Make sure the mix has come together but don’t knead too much, or you will make the mix tough.
• Tip the contents out into some cling film and pop in the fridge for about 20 minutes.  (this mix can be frozen as well for up to a month)
• Preheat oven 15 mins before you want to pop them in.  So turn the oven on, in the last 10 minutes of resting time.  Once the resting time is up, place your mix onto a floured board or a silicon mat, roll very thin for crispy crackers or a little thicker if you are after more of a biscuit texture. 
• Cut into cracker shapes. I use a pasta cutter, but you could use a pizza cutter, knife or cookie cutters to cut out your shapes.
• Sprinkle with salt and bake for 15 – 25 mins depending on the thickness and size you've made them. What you are looking for is a golden brown cracker that when cool is a little crisp.

Want to know more?

Learn how to make gourmet feta cheese and a wide range of crackers with our online course. How To Make Gourmet Feta And A Range Of Crackers