These easy cheesy crackers are perfect for a fall charcuterie board! These delicious homemade crackers have white cheddar, butter, and fresh rosemary, which just so happens to be three of my favorite things!
If you’ve never made my homemade cheese crackers before, you’re in for a treat. They’re quick to make and they’re unbelievably delicious. Definitely beginner friendly!
These crackers smell so good that my dad, who was working in the garage the morning I baked this, walked in the house and said, “WOAH!” when he smelled the magic of these white cheddar crackers.
You certainly don’t have to cut these out as leaves! (But if you do, you can get my exact leaf cookie cutters on my Amazon store here.) You can cut them into any shape you like use a biscuit cutters to cut them into rounds or you could just them out as little squares. If you make them smaller than what you see here, they’ll bake quicker so adjust the baking time as needed.
White Cheddar Rosemary Leaf Crackers
1 1/2 cups all-purpose flour
1/2 tsp salt
1 Tbsp fresh rosemary leaves
6 oz white cheddar cheese (2 cups grated)
1/2 cup (1 stick) unsalted butter, softened
2-3 Tbsp ice water
Leaf cookie cutters
- Place the flour, salt and fresh rosemary in a food processor; cover and pulse until blended.
- Grate white cheddar cheese and add to food processor with softened butter. Cover and pulse until mixture resembles wet sand.
- Add ice water, 1 tablespoon at a time, pulsing after each addition until the dough just holds together when pinched.
- Divide dough in half. Shape into two disks; wrap each in plastic wrap. Refrigerate for at least 30 minutes.
- Heat oven to 375°F.
- Roll out one disk of dough on a lightly floured surface to 1/8-inch thick. Cut out into leaves or desired shapes. Place 1 inch apart on a baking sheet.
- Bake for about 13-15 minutes or until golden brown. Cool for 5 minutes before removing to a wire rack. Cool completely. Repeat with remaining dough. Store crackers in an airtight container for up to three days.
Stay cheesy,
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