Have you ever wondered if you could make really good flaky cheese crackers at home instead of having to purchase a box from the grocery store? Then when you look at that box it has a list of ingredients you can’t pronounce. Well wonder no more! You can make really good flaky cheese crackers at home! The best part is that you may have all of the ingredients in your kitchen right now.
If you want to change up the cheese or the spices feel free to do so. The cheese should be a hard cheese though so as to not change the consistency of the dough. A Parmesan or Asiago would be fantastic. Also instead of herb du Provence, rosemary could be substituted. Spice things up with some cayenne pepper if that is your preference.
I am warning you though, these crackers are irresistible…Be prepared to make a second batch tomorrow because the first batch is going to disappear quickly. Serve them with a dip or sliced cheese or just on their own – everyone will love them.
Enjoy!
- 4 ounces old cheddar cheese- shredded
- ½ cup salted butter, at room temperature
- 1½ cups all-purpose flour
- ½ tsp sea salt
- ½ tsp freshly ground black pepper
- ¼ tsp garlic powder
- ½ tsp herb du Provence
- ¼ cup sesame seeds
- 2 tbsp half&half cream
- Using an electric mixer on low speed beat the butter until fluffy, about 2 minutes. With a wooden spoon mix in the shredded cheese until well blended.
- In a separate bowl whisk together the flour, salt, black pepper, and garlic powder, herb du Provence and sesame seeds. Add this to the butter mixture and stir until it starts to come together. Sprinkle the half and half over the dough and using your hands knead until the dough comes together into a smooth ball.
- Divide the dough in half. Roll each half between 2 pieces of plastic wrap to about ⅛" thickness. Place on a cookie sheet and refrigerate 30 min up to 24 hours.
- Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Remove the dough from the refrigerator. Remove top layer of plastic wrap. Using a pizza cutter and a clean ruler cut into 1" squares. Re-roll the extra bits of dough. Sprinkle each cracker with a bit of sea salt. Place ¼ inch apart on the lined baking sheet.
- Bake each sheet separately on the middle rack of the oven until light golden brown, about 14-15 minutes. Transfer the pan to a wire rack and allow the crackers to cool completely. The crackers can be stored in an airtight container at room temperature for up to 1 week.