Prepare to be obsessed: these Easy Cheddar Crackers taste like Cheez-its. You’ll want to make them again and again!
It’s no secret that I love making crackers. I’ve got a bunch of slightly different versions here on The Rose Table but somehow this was the first time I’ve made them with sharp cheddar and paprika and y’all, I’m smitten. My bestie Irene and I seriously ate half the batch in one sitting while watching a movie. We couldn’t stop eating them!
The best part is that you can cut these out into any shape that you’d like. I just used a small biscuit cutter for this batch and if you don’t have any cookie cutters, you can just cut them into squares. How cute would these orange crackers be cut out into pumpkins for Halloween? They’ll be just as delicious no matter what shape you make them!
Note: I like to make these in a food processor but you can absolutely use your mixer! Just make sure to finely chop your herbs and finely grate the cheese.
Easy Cheddar Crackers
1 1/2 cups all-purpose flour
1 tsp paprika
1/2 tsp salt
1 Tbsp fresh herbs (I used a blend of thyme and oregano)
6 oz sharp cheddar cheese (2 cups grated)
1/2 cup (1 stick) unsalted butter, softened
2-3 Tbsp ice water
- Place the flour, paprika, salt, oregano, and thyme in a food processor; cover and pulse until blended.
- Grate 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 with a round biscuit cutter or the cookie cutter of your choice. Place 1 inch apart on a baking sheet.
- Bake for 12-15 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.
*The exact time will vary depending on the size of your crackers
Happy baking,
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