Homemade Smoked Cheese Crackers
These homemade smoked cheese crackers are crisp, savoury and full of rich, smoky flavour. Simple ingredients, big flavour, and far better than anything from a box.
Ingredients
- 90 grams tasty cheese grated
- 120 grams plain flour (1 cup)
- ½ tsp garlic powder optional
- ½ tsp smoked paprika
- 60 grams butter cold
- 25-35 grams milk OR water (start with 25g, add more slowly if needed)
- Salt (for sprinkling)
Instructions
- Preheat the oven to 180°C fan bake and line a baking tray with baking paper.
- In a food processor (or large bowl), combine the grated cheese, plain flour and optional spices.
- Add the cold, cubed butter.Pulse in the food processor, or rub in with your fingertips, until the mixture resembles coarse crumbs.
- Gradually add the cold milk or water, starting with 25g. Mix gently until the dough just comes together. Do not overmix, as this can make the crackers tough.
- Shape the dough into a disc, wrap in cling film and refrigerate for 30 minutes.(This step is optional but helps with easier rolling and cleaner shapes.)
- Roll the dough out on a lightly floured surface to approximately 3mm thickness.
- Cut into desired shapes - squares, stars or any shape you like.
- Transfer to the prepared tray. Prick each cracker with a fork or skewer and lightly sprinkle with salt.
- Bake for 12–15 minutes, or until golden and crisp around the edges.
- Allow to cool completely on the tray. The crackers will continue to crisp as they cool.
Notes
- Use cold butter. Cold butter helps create flaky, crisp crackers. If the butter softens too much, the texture won’t be as light.
- Don’t overmix the dough. Mix just until it comes together. Overworking the dough can make the crackers tough instead of crisp.
- Roll evenly. Aim for about 3mm thickness for the best balance of crispness and structure. Thinner crackers will bake faster and be extra crisp; thicker ones will be slightly more biscuit-like.
- Chilling helps. While optional, chilling the dough makes it easier to roll and cut clean shapes.
- Watch the edges. The crackers are ready when the edges are golden. They will continue to crisp up as they cool.
- Season to taste. You can add extra smoked paprika, cracked black pepper, dried herbs or even a pinch of chilli flakes for variation.
Storage
Store in an airtight container at room temperature for up to 5 days.If they soften slightly, pop them back into a 160°C oven for a few minutes to crisp up again.