New This Month

Cheddar Bites


The big aged-cheddar flavor of these little crackers stands up to bourbon cocktails.

  • Yield: Makes 4 cups

Source: Martha Stewart Living, November 2010


  • 1 stick unsalted butter (room temperature)
  • 2 cups grated aged cheddar
  • 1 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons heavy cream


  1. Preheat oven to 325 degrees. Pulse butter, cheddar, flour, salt, and cayenne pepper in a food processor until mixture resembles coarse crumbs. Add heavy cream; pulse until just combined.

  2. Divide dough into 4 pieces; shape into rectangles. Wrap each in plastic. Refrigerate until firm, about 30 minutes.

  3. Working in batches, roll out each rectangle on a lightly floured surface to a 1/4 inch thickness. Transfer dough to a parchment-lined baking sheet, and cut into 1-inch squares. Separate squares, leaving at least 1/4 inch between each. Refrigerate until chilled and firm, about 20 minutes. Bake until pale golden, 15 to 17 minutes.

Reviews Add a comment

  • GerGa
    25 FEB, 2011
    The recipe in the magazine called for 1/2 cup flour. I think that the 1 1/2 cup in the recipe above will work much better.
  • Roani
    21 DEC, 2010
    After making 8 batches of these cheddar bites, about 90 percent all went into a large flat glob. Then after spending lots of time and money on nothing, we realized that the receipe calls for 4 ounces of cheese (2 cups). This should read 1 cup. Please make the change on your receipe.