New This Month

Cheese Crackers


Trade trendy for traditional with a crisp, savory snack that's easily customizable.

  • Yield: Makes 24

Source: Everyday Food, November 2011


  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 pound sharp cheddar, grated (3 cups)
  • 1 large egg
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fine salt
  • 3/4 teaspoon red-pepper flakes
  • 1 1/4 cups all-purpose flour (spooned and leveled)


  1. In a food processor, pulse together butter, cheese, egg, mustard, salt, and red-pepper flakes until smooth. Add flour and pulse until combined. Transfer dough to a work surface and form into a 2-inch-wide log. Wrap in plastic and refrigerate until firm, 4 hours (or up to 1 day).

  2. Preheat oven to 350 degrees, with racks in upper and lower thirds. Slice dough into 1/4-inch rounds and arrange, 1 inch apart, on 2 parchment-lined baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool completely on racks before serving.


In place of red-pepper flakes, try stirring in 3 tablespoons tomato paste or 1/3 cup crumbled cooked bacon, finely chopped herbs, or finely diced fresh green chiles.

Cook's Notes

Store crackers in an airtight container, up to 1 day.

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