Cheese crackers

Name: Cheese crackers
Yield: 128 small crackers, approximately
Cuisine: International
Ingredients: 170 g Mature Cheddar Finely grate a block of cheese; keep it cold.; 125 g Plain flour; 4 g Cornflour (cornstarch) Use pure starch, not cornmeal.; 1.5 g Fine salt; 85 g Unsalted butter Cold, cut into small cubes.; 30 g Cold water; 10 g Plain flour for rolling Use only a light coating.

Makes: 128 small crackers, approximately
Heat: 175°C conventional
Baking time: 18–22 min per tray; 36–44 min for two trays
Cuisine / style: International

International · Savoury crackers

Cheese crackers

Small, crisp crackers made with grated cheese and butter. Roll them evenly and let them cool fully so their centres become firm.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Mature Cheddar	170 g	Finely grate a block of cheese; keep it cold.
Dough	Plain flour	125 g
Dough	Cornflour (cornstarch)	4 g	Use pure starch, not cornmeal.
Dough	Fine salt	1.5 g
Dough	Unsalted butter	85 g	Cold, cut into small cubes.
Dough	Cold water	30 g
Handling	Plain flour for rolling	10 g	Use only a light coating.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Food processor	Use a handheld blender in a deep container for a smooth purée. For hot mixtures, use heat-rated equipment and avoid sealed blending.
Wrapping material	Use a clean lint-free tea towel or food-safe wrap. Cover resting dough without pressing down on it.
Rolling pin	Use a clean, smooth, sturdy bottle with its cap secured. Roll gently; for pastry, keep the bottle cool and dry.
Ruler	Use a clean kitchen ruler or tape measure beside the dough to check dimensions.
Knife or pizza wheel	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Skewer	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Two baking trays	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
30 × 40 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.

Timing & recipe details

Time & temperature

Baking temperature: 175°C conventional
Baking time: 18–22 min per tray; 36–44 min for two trays

Makes: 128 small crackers, approximately
Heat: 175°C conventional
Plan for: 150 min total; 40 min active

Method

01 · Make the cold cheese dough
5–8 min
Use: Mature Cheddar; Plain flour; Cornflour (cornstarch); Fine salt; Unsalted butter; Cold water
Put the cheese, flour, cornflour and salt into a food processor. Pulse to combine, then add the cold butter and pulse until finely crumbly. Add the water and pulse briefly until the crumbs hold together when squeezed. Stop before the mixture becomes greasy.
Ready when: A handful forms a cohesive clump; there are no large butter pieces or pockets of dry flour.
01 Cheese crackers — step 1Pulse until a squeezed handful holds together.
02 · Divide and chill the dough
45–50 min
Use:
Gather the dough without kneading it. Divide it in half, flatten each piece into a small square and wrap. Refrigerate for 45 minutes. During the last 20 minutes, heat the oven to 175°C conventional.
Ready when: Both pieces are firm and cool enough to roll without smearing.
02 Cheese crackers — step 2Divide, flatten and refrigerate the two wrapped pieces.
03 · Roll two thin sheets
8–12 min
Use: Plain flour for rolling
Line two 30 × 40 cm trays with baking paper. Lightly flour the worktop and rolling pin. Roll each dough piece to about 3 mm thick, aiming for a 24 cm square. Keep the other piece refrigerated while you work; chill any sheet that starts to feel greasy.
Ready when: The sheets have an even thickness, with no thick centre or paper-thin edges.
03 Cheese crackers — step 3Roll each cold piece evenly to about 3 mm.
04 · Cut and dock the squares
10–15 min
Use:
Cut each sheet into eight strips, then make seven crosscuts at roughly 3 cm intervals to create eight rows, about 64 squares per sheet. Transfer to the trays with small gaps. Pierce each centre with a skewer. Bake irregular edge pieces too, checking them early; keep the waiting tray refrigerated.
Ready when: The small squares are separate, evenly thin and pierced through the middle.
04 Cheese crackers — step 4Cut small squares and pierce each centre.
05 · Bake one tray at a time
36–44 min
Use:
Bake one tray at a time for 18–22 minutes. Turn the tray around if it colours unevenly. Remove small or thin pieces as soon as they are ready and continue baking the others.
Ready when: Edges are golden brown and the centres look dry. A cooled sample should snap; a soft centre needs a little more baking.
05 Cheese crackers — step 5Bake one tray at a time until the edges are golden and the centres look dry.
06 · Cool completely and check the centres
20 min
Use:
Leave the crackers on their trays for 20 minutes, until completely cool. Check one from the middle of each tray before packing.
Ready when: The centres are firm and crisp, with no warmth or steam trapped beneath them.
06 Cheese crackers — step 6Cool on the trays and check a middle cracker before packing.

What to look for

Stage	Look / feel for	Needs attention
Make the cold cheese dough	A handful forms a cohesive clump; there are no large butter pieces or pockets of dry flour.
Divide and chill the dough	Both pieces are firm and cool enough to roll without smearing.
Roll two thin sheets	The sheets have an even thickness, with no thick centre or paper-thin edges.
Cut and dock the squares	The small squares are separate, evenly thin and pierced through the middle.
Bake one tray at a time	Edges are golden brown and the centres look dry. A cooled sample should snap; a soft centre needs a little more baking.
Cool completely and check the centres	The centres are firm and crisp, with no warmth or steam trapped beneath them.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The sheet sticks or looks oily.	The butter and cheese have warmed.	Refrigerate the dough for 10–15 minutes before rolling again.	Work with one portion at a time and use a light dusting of flour.
Edges darken while the middle remains soft.	The sheet has thick and thin patches.	Remove browned pieces and continue baking the paler ones.	Check thickness across the whole sheet before cutting.
The dough crumbles instead of holding together.	Flour absorption or cheese moisture varies.	Add 2 g cold water at a time and pulse briefly, only until a squeezed clump holds.	Weigh the ingredients and avoid adding the rolling flour to the mixing bowl.

Storage: Best eaten on the day. Cool fully before storing at room temperature for up to 3 days. If they soften, spread on a tray and warm at 150°C conventional for 5–8 minutes, then cool completely again.; For a nuttier flavour, replace the Cheddar with 170 g finely grated Gruyère. The crackers will be paler; judge readiness by dry centres and lightly browned edges.; Contains: wheat, milk.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

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