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Oct 6, 2015

Cheddar Cheese Crackers

Cheddar Cheese Crackers

I'm pretty excited about these cheddar cheese crackers! They have such a wonderful savory flavor... and they came out crispy!

I've always had good luck making savory shortbread crackers, but have been challenged at times with creating a crispy yeasted cracker. Sometimes they can come out tough or chewy instead of crunchy.

Cheddar Cheese Crackers

If your crackers aren't evenly rolled out, or if your oven has some spots that are hotter than others (and whose doesn't?), some crackers will burn while others will be soft.

I finally figured out that if you monitor the crackers closely, you can remove the ones that are done, and continue to stick the pan back in the oven to continue baking the rest. I put a baking stone in the oven to help maintain the oven temperature during all of the opening and closing of the oven door, and (with slightly burned fingertips later) ended up with a batch of evenly baked crispy crunchy crackers. Yay!

Yeah, they require some attention, but you'll be happy with the results... plus you can taste test as you go along. It's a sacrifice, I know.

Cheddar Cheese Crackers

These crackers get their savory flavor from from cheddar cheese, crumbled chicken bouillon cubes, and mustard powder! Who knew? They are the perfect savory snack and are pretty hard to stop eating.

I made a cream cheese and sour cream vegetable spread to serve with them and took them to work. They disappeared faster than most of the desserts I typically bring in!

Cheddar Cheese Crackers

You can make these crackers with any kind of firm cheese, such as gruyere, Swiss, or Gouda. It's a great way to use up whatever cheese you might have around.

To keep them crisp, store them in an airtight container.

This month, the #TwelveLoaves bakers are baking crackers, crisps, and flatbreads. After the recipe, check out all of the delicious links from everyone!

Cheddar Cheese Crackers

Makes about 100 to 120 crackers, depending on the thickness


7 tbsp hot water
2 tsp crushed bouillon cubes
1 tsp active dry or instant yeast
185 g (1 1/2 C) unbleached all purpose flour
1/2 tsp salt
1/2 tsp baking soda 
1 1/2 tsp mustard powder
55 g (1 C) finely grated cheddar cheese
1/4 C chilled vegetable shortening


  1. Preheat the oven to 350 degrees F and line two baking sheets with parchment.
  2. Mix the bouillon into the hot water to dissolve. Once the water cools to room temperature, add the yeast. 
  3. In the bowl of a food processor, pulse the flour, salt, baking soda, and mustard powder. 
  4. Add the cheddar and shortening and pulse 15 times. 
  5. Slowly add the water/yeast mixture while pulsing the food processor until the dough just comes together. 
  6. Turn the dough out onto the counter and lightly knead.
  7. Divide the dough in half. On a lightly floured surface, roll each half into a large rectangle, about 1/16 inch thick (about the thickness of a penny). Turn the dough as you roll it out to make sure it doesn't stick to the counter. 
  8. Using a pastry cutter, cut the dough into 1 1/2 inch strips. Move the strips to the baking sheet and cut the strips into 1 1/2 inch squares. It's okay that they are touching each other because they rise up, not out. 
  9. Repeat with the second ball of dough. Prick all of the crackers with a fork several times. 
  10. Bake the sheets for 15 to 17 minutes, rotating the pans halfway through. Check the crackers and remove the ones that are firm (press them with your finger...  they should not have any "give") and place them on a wire rack. It's okay to remove the whole pan from the oven while you are doing this. Take your time.
  11. Place the pans back into the oven to continue baking the crackers that are still slightly soft, checking at two minute intervals. 
  12. Cool completely on a wire rack. 
Recipe adapted from Crackers and Dips by Ivy Manning. The book is full of amazing snacking deliciousness. 

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and runs smoothly with the help of Heather of All Roads Lead to the Kitchen, and the rest of our fabulous bakers. Our host this month is Camilla from Culinary Aventures with Camilla, and our theme is Crackers, Crisps, and Flatbreads. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month's mouthwatering selection of Seeded Breads!

If you'd like to bake along with us this month, share your Crackers, Crisps, and Flatbreads using hashtag #TwelveLoaves!

Would you like to comment?

  1. It's so true when you make something that seems sort of no-frill like crackers, so many things could go wrong. It's a good tip to keep an eye on them while baking and make sure they turn out ok...but yours turned out more than ok, they're just lovely, Karen!!

  2. I love that there is yeast in these crackers, and I bet the bouillon adds great flavor. So pretty, too!

  3. I never would have thought to use chicken bouillon-- it must add a flavor that is hard to put your finger on if you didn't know the ingredients ahead of time. Adding to my list of must-bakes!

    1. Exactly Holly. It was hard to put your finger on it, but it made them very hard to stop eating!

  4. These sound delicious Karen and look perfect! I'm afraid one handful would not be enough!

  5. I cannot wait to try these, Karen! Thanks for joining #TwelveLoaves this month for my crackers, crisps, and flatbreads event. I love the look of these.

    1. Oooh! I hope you try them Camilla! Thanks for the great theme!

  6. Oh yum! I love a good cheesy cracker and these look like winners. I'd especially love to top them with more cheese. Because, well, cheese. Mmmmm!

  7. I am humbled by the extent of self-sacrifice you go through in the name of food blogging and making sure your readers get recipes that are properly optimized.

    You are inspiring, an example to be followed, each step of gastronomic ordeal taken with class, dignity, and poise.

    you rock!

  8. Love anything with cheese so these crackers looks like such winners, surprising how savory they are.

    1. I know! They look like Grahams, but... they're not!

  9. Cheese crackers, goooood. Burned fingers, baaaad. Love the idea of the bouillion. And yeast in crackers…who knew? It's a cool little book, isn't it? Now I know what I'm making next… Thanks Karen!

  10. Hi Karen, sounds like you found the perfect blend, mine have never came out crispy. Will try this recipe. Pinned!

  11. These are so completely adorable. And the description of their ingredients makes me think they're irresistible too! What a great way to snack.

  12. You're so right about the oven hot spots! Great advise dear Karen!
    We never made homemade crackers before, so we really want to try those!
    Have a great day!

  13. I like this cheddar cheese crackers, a good snack for movie marathon. Great recipe Karen! Looking forward for more great recipe .


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