Crispy Homemade Cheddar Crackers #BreadBakers

Crispy cheddar crackers made from scratch without much effort.
Crispy Homemade Cheddar Crackers

Crispy Homemade Cheddar Crackers

By Sue Lau | Palatable Pastime

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It’s time  for #BreadBakers again, and I am so pleased to be hosting the event this month (which basically means I got to choose the theme in exchange for a tiny bit of work). And I decided on crackers, which are so easy to make, but nobody seems to be making them. So I thought I would put it out there and get everybody enthusiastic about it.

The dough is no harder to make than a shortbread cookie- just an easy mix and roll out between silpat and parchment, then dock the dough so it doesn’t puff a lot, then perforate with a pastry wheel so they are easy to break apart later. Dab with egg white and a little salt. Then bake in two sessions- one at higher heat to cook the dough and the secondary at lower heat to crisp them up without over-browning.

And it’s as easy as that.

Crispy Homemade Cheddar Crackers

Cracker dough is rolled out on silpat.

Cracker Dough

Use a pizza docker to perforate the cracker dough.
Pizza Docker for Dough

Dough is perforated.

Docked Cracker Dough

Use a pastry wheel cutter to section the crackers.Cut Dough with Pastry Wheel

Crispy Homemade Cheddar Crackers

Make sure you don’t miss the full display of cracker recipes below the  recipe print.

Join me tomorrow for Pi Day (3.14). Can you guess what we are having? 😉 The suspense is terrible….

Image result for willy wonka suspense


Crispy Homemade Cheddar Crackers

  • Servings: 24
  • Difficulty: easy
  • Print

Crispy Homemade Cheddar CrackersNote: This recipe is currently in troubleshooting mode due to differing user experience. Until I get this issue sorted out, find another recipe. When the issue resolves, this notice will be gone. Until then use at your own  risk (if you wish to help troubleshoot)

Yield: 2 dozen 2-inch-square crackers



  • Mix together the flour, cheddar cheese powder, baking powder, salt and sugar.
  • Work  in the cold butter with a pastry blender until it resembles crumbs, then add heavy cream, mixing into a dough.
  • Turn the dough out and  knead with your hands until it is no longer crumbly.
  • Place a silpat on your counter, top it with the dough,  then a piece of parchment, and roll out until it is 8-1/2″ x 14″.
  • Use a pizza docker or fork to rick the dough all over.
  • Use a pastry wheel cutter to cut dough into 24 squares.
  • Dab dough  with beaten egg white lightly with a pastry brush then sprinkle dough with a little salt.
  • Bake on the silpat for 25 minutes at 375°F., then reduce heat to 250°F and bake 25 minutes more, until crisp and golden. If they are not crisp enough, continue to bake them further in the low oven until they are.
  • Cool  completely on the silpat, then break crackers apart gently and store in an airtight container.

From  the kitchen of


March 2018: Crackers

Enjoy the diversity of cracker recipes this month!


#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

11 responses

  1. Hello Sue
    The crackers look so bright, beautiful and yum! I am going to try these soon. Thanks for being the host this month and for choosing to bake crackers. I am sure we will have some amazing recipes here to bookmark. I am already excited to bake these.

  2. Frankly I JUST made these hoping for a good outcome. 20 minutes at 375F and they nearly burnt. Coulda been 12-15 minutes. Woulda proby been just fine.

    • It was probably the thickness. The final low heat is to just make sure they get dehydrated and crisp.

  3. Just keep an eye on them in the oven. Also. for my tastes…too much salt. Sry to point out…but just my experience.

    • That probably had to do with how much salt is in the cheddar powder. Mine was not salty tasting.

  4. I am in the ‘burned at 20 minutes’ camp, too. In a reply to an earlier comment, you mentioned this outcome was likely due to the thickness of the dough. The recipe only includes dimensions for the dough; not thickness. If that also matters, you might consider updating the recipe instructions.

    • The dough is a set amount and when rolled evenly to those dimensions, your thickness should be the same as mine. That being said, I will revisit the recipe when I get a chance to test or verify it as written. When I made these, they were not yet crisp at 25 minutes and definitely not burned (as the photo shows). If I get the same result you guys have, I’ll consider the issue to be a typo in the recipe and pull it until it is resolved. Until then, this recipe is now in troubleshooting mode.

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