Cheese Crackers Snacks

Ingredients

• 125 g (1 cup)plain flour
• 2.5 ml (½ teaspoon)fine sea salt
• 0.6 ml (⅛ teaspoon)baking powder
• 0.6 ml (⅛ teaspoon)smoked paprika
• 0.6 ml (⅛ teaspoon)chipotle chilli powder
• 99 g (7 tablespoons), cold and dicedbutter
• 71 g (2½ ounces), gratedsmoked Cheddar
• 1 tablespoon, seeded and mincedserrano or jalapeño chilli
• 22 ml (1½ tablespoons), coldwater
• 1 egg beaten with 15 ml (1 tablespoon) milkegg and milk, for the egg wash
• to tastesmoked salt

Instructions

1. 1

   Mix dry ingredients

   Add the flour, sea salt, baking powder, smoked paprika and chipotle powder to a food processor fitted with a metal blade. Pulse until combined.

2. 2

   Cut in butter

   Scatter the cold diced butter over the flour mixture and pulse until it resembles coarse crumbs.

3. 3

   Add cheese and chilli

   Add the grated Cheddar and minced chilli, then pulse a few times to mix them through.

4. 4

   Bring dough together

   With the processor running on low, add all the cold water and continue until the mixture starts to clump and form a ball.

5. 5

   Chill the dough

   Turn the dough onto a lightly floured surface and shape it into a smooth roll about 3.8 cm (1½ inches) in diameter. Wrap it in plastic and refrigerate for at least 1 hour or overnight.

6. 6

   Slice the crackers

   Heat the oven to 200°C (400°F) and line a baking sheet with baking parchment. Using a smooth-bladed knife, cut the dough into slices about 6 mm (¼ inch) thick, turning the roll a quarter-turn between cuts to help keep the slices round.

7. 7

   Brush and season

   Arrange the crackers on the prepared baking sheet. Brush the tops lightly with egg wash and sprinkle with smoked salt.

8. 8

   Bake until golden

   Bake for 8–10 minutes, until golden brown. Transfer the crackers on the parchment to a cooling rack and serve warm or at room temperature.

What are cheese crackers?

Cheese crackers are crisp savoury bites made by baking a cheese-enriched dough. They fit naturally alongside the British tradition of serving cheese and biscuits, though this version turns the cheese into the star of a small, snackable cracker.

Smoked Cheddar gives the dough a savoury depth, while smoked paprika and chipotle add warmth. Slicing a chilled dough roll makes it easy to bake evenly sized crackers.

Nutrition and macros by portion

The nutrition label shows one serving as written: 126 calories, 3g protein, 8g carbs, 9g fat.

The flour supplies most of the carbohydrates, while butter is the main source of fat; the Cheddar contributes fat and protein. Pair a portion with fresh vegetables or fruit for a more rounded snack.

Why cold butter matters

Cold butter is pulsed into the flour until the mixture looks like coarse crumbs. Keeping it cold helps the dough stay manageable and gives the crackers a tender, crisp texture.

Stop pulsing once the butter is broken into crumbs; the dough comes together later when you add the water.

Cheese and chilli choices

Smoked Cheddar is the main flavour, so use a well-flavoured one and grate it finely for an even mix through the dough.

Serrano or jalapeño gives the crackers a little heat. Removing the seeds before mincing keeps the chilli's flavour without making the result as fiery.

Shaping and chilling

Smooth roll: Bring the dough together gently and shape it into a roll about 3.8 cm (1½ inches) across. A consistent diameter helps the slices bake at a similar rate.

Chilled dough: Refrigerate for at least 1 hour, or overnight. The firm roll is easier to slice cleanly, and turning it a quarter-turn between cuts helps keep the rounds from flattening on one side.

How to tell they are done

Bake at 200°C (400°F) for 8–10 minutes, watching for golden-brown edges and tops. The crackers will firm further as they cool, so avoid waiting for them to become deeply browned in the oven.

Move the crackers, still on their parchment, to a cooling rack after baking. This lets air circulate underneath while they set.

Serving and timing

The oven time is short, but the dough needs at least 1 hour to chill, so plan ahead if you want to serve the crackers at a particular time. The roll can rest in the fridge overnight before slicing.

Serve them warm or at room temperature as a snack, or alongside soup, a cheese board or a simple dip. The recipe makes 3 dozen crackers, listed as 12 servings.

Recipe notes & tips

• Keep the butter and water cold so the dough stays easy to handle.
• Pulse briefly after adding the cheese and chilli so they are distributed without overworking the dough.
• Wrap the roll snugly before chilling to help it keep a neat shape.
• Use a sharp, smooth-bladed knife for cleaner slices.
• Turn the dough roll a quarter-turn between cuts to help the crackers stay round.
• Check the crackers at 8 minutes, as ovens can brown small slices quickly.

Variations

• Milder chilli: Use jalapeño and remove the seeds before mincing.
• More heat: Choose serrano and leave in some of the seeds.
• Different cheese: Substitute another firm, strongly flavoured cheese for the smoked Cheddar.
• Extra smokiness: Add a little more smoked paprika, keeping the total dry mixture balanced.
• Herb note: Add a small amount of finely chopped rosemary with the cheese for a savoury variation.

Common mistakes to avoid

• Warm butter: It can make the dough greasy; start with cold, diced butter.
• Too much processing: The dough can become tough; pulse only until the mixture reaches coarse crumbs, then clumps.
• Skipping the chill: Soft dough is harder to slice neatly; refrigerate it for at least 1 hour.
• Uneven slices: They may bake at different rates; aim for slices about 6 mm (¼ inch) thick.
• Overbaking: The crackers can become too dark; begin checking at 8 minutes and remove them when golden.
• Crowded tray: Overlapping crackers will not bake evenly; arrange them in a single layer on the lined sheet.

How to store

Cool the crackers completely, then keep them in an airtight container at room temperature for up to 3 days. If they soften, warm them briefly in a low oven until crisp and let them cool before serving.

Frequently asked questions