Cheddar Cheese Crackers

I was looking for something to do with sharp cheddar cheese and found inspiration in a photo on Tastespotting.   The picture posted by Zoomyummy was for a Salty Cheese Cookie

I adapted the recipe slightly and rather than cookies made both crackers and little cheese olive bites.

I thought that these crackers actually tasted even better on day two. 

Cheddar Cheese Crackers
Adapted from:
1 1/2 cups  all-purpose flour
1 cup  butter
3/4 cup  grated aged cheddar cheese
cayenne pepper
mustard powder

1 egg beaten with teaspoon of water

Heat oven to 350°F.  Line baking sheet with parchment paper.

Mix by hand or add flour and butter to food processor and pulse to cut in butter.  Add seasonings and pulse until just before dough comes together.  Add cheddar cheese and pulse again just to form a ball.

Roll dough out to desired thickness.  about 1/8″ for crackers, 1/4″ for cookies.

Cut into squares or rounds. Cut criss cross pattern on each cracker using a sharp knife. Brush with egg wash and sprinkle with a little sea salt.   Bake until golden approximately 15 minutes.

Option:  Form dough around pimento filled  olives, brush with egg wash and bake.

15 Comments Add yours

  1. Linda says:

    Oh yum…I would love one of those with a glass of wine right about now…BUT…it is not 5:00 yet!L~xo

  2. Katy ~ says:

    My mouth watered at the first look at these. Perfect for a little cocktail nibble. Is the sun over the yardarm yet?

  3. Very yummy! I will have to make these. Thanks for sharing.Carol

  4. Mouth watering Ann:) I have a recipe from a dear aquaintance in Florida..many many yrs back..called olive cheese nuggets:) Your post reminded me of her and her appetizers.

  5. wow che sfiziosi!!! complimenti!

  6. These look fantastic… I would like one of each, please. 🙂 You always present your food in such an attractive manner, so appealing!

  7. Anonymous says:

    Those look so good. And then you showed me the olives. That was the clincher. Guess I'm making cheese crackers soon!

  8. Gala says:

    wow they sound yummy! love the one filled with olive and the pretty criss cross pattern!

  9. kirbie says:

    These look delish! And I have all this cheddar cheese I need to get rid of. Thanks!

  10. Foodiewife says:

    Okay, you hooked me in on this one. I have cheddar cheese in the fridge and I'm hosting my Oktoberfest next weekend. While I'll be making my Bavarian Red Cabbage and spaetzle (yours looks good, too) I have visions of noshing on these cracker, too. Into my recipe box this one goes!

  11. Barbara says:

    Love cheese crackers and your recipe looks cheesy as all get out! Fun to have the olives too, but a plain cracker will get me every time- only homemade, of course.

  12. Der Golem says:

    Dude, these are SICK! A savory shortbread: flaky and light with just the right amount of cheese. Used an aged Irish cheddar and this recipe brings out all the buttery, sharp goodness.I cut the recipe in half, cut them in to 1\” squares, got nearly 100 little bits of cheesy deliciousness. Gonna serve 'em with tomato soup for dinner tonight, if they last that long.Next time, I'll try cutting them into strips, twisiting them into cheese straws.Dead easy to make and a huge payoff.The only suggestion I could make is that it would be more accurate if the cheese was listed by weight, then shredded.

  13. Anonymous says:

    Yeeey, they look great. Well done! I love the idea with the olives.

  14. Hi Ann – these look incredible (as do all your gorgeous recipes!) Question – how should I store these and how long of a shelf life do they have?thanks in advance,Linda @ Lemon Drop

  15. Hi Linda, I just store them at room temperature. They never last more than a day or two.Ann

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