Cheddar Parmesan Crackers Recipes

CHEF JOHN'S CHEESY CRACKERS

Steps:

• Line a baking sheet with aluminum foil and lightly grease with vegetable oil.
• Place butter into a mixing bowl; add Cheddar cheese, Parmesan cheese, paprika, cayenne pepper, and salt. Mix together with the back of a spatula until thoroughly combined.
• Mix flour into cheese mixture with a fork until crumbly. Sprinkle in cold water, 1 or 2 drops at a time, and mix with spatula until it comes together in a dough that holds its shape when squeezed.
• Transfer dough to a work surface and press into a thick, flattened disk. Wrap in plastic wrap and refrigerate 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Roll dough out on a floured work surface to about 1/8-inch thick. Use a pizza cutter to cut 1-inch wide strips from the dough. Cut strips crosswise into rectangles about 1 1/2-inches long. Use the back of a bamboo skewer to punch 5 small holes into each cracker. Arrange crackers onto prepared baking sheet.
• Bake in the preheated oven until crackers are browned and crisp, about 15 minutes. Let stand about 3 minutes for crackers to cool and release from the foil. Let cool completely before serving.

CHEDDAR CRACKERS

Steps:

• In a medium bowl, stir together the flour, salt, white pepper and mustard. Cut in butter with a fork until the mixture resembles coarse crumbs. Stir in Cheddar cheese. Stir in water one tablespoon at a time, until the dough is able to hold together. Press the mixture into a ball, wrap and refrigerate for at least 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• On a lightly floured surface, roll the dough out to a rectangle that is 16x12 inches. The dough should be about 1/8 inch thick. Cut into 1x3 inch strips. Place the strips onto the prepared baking sheets spaced about 1 inch apart.
• Bake for 10 to 12 minutes in the preheated oven, or until golden and crispy. Cool completely before storing.

CHEDDAR-PARMESAN CRACKERS

Steps:

• In the bowl of a food processor, place all the ingredients except the butter and water. Pulse 5 times. Add the butter and pulse again until the butter pieces are the size of BB's. Add the water, 1 tablespoon at a time, and pulse just until the dough holds together. If the dough is still crumbly, add more water, 1 teaspoon at a time, until it reaches the right consistency.
• Turn the dough out onto a large piece of wax or parchment paper. Roll the dough into a log 9 or 10 inches long and square off the ends. Wrap well and refrigerate for at least 2 hours and up to 2 days. (You can freeze the dough for up to 1 month. You may want to cut the log in half or in thirds prior to freezing if you think you'll want to defrost a small amount at a time.)
• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Cut the log into 1/4-inch-thick slices. Arrange the slices about 1 inch apart on a baking sheet. Bake for 8 to 10 minutes, or until the crackers are a light golden color. Turn the crackers and bake for 3 to 5 more minutes, until they are golden around the edges.
• Cool the crackers on a wire rack. Serve at room temperature.

HOMEMADE CHEDDAR CRACKERS

Steps:

• Put the Cheddar, flour, butter, salt, seasoned salt and cayenne in a food processor and pulse until the mixture resembles sand. Add the ice water and pulse until the dough comes together. Form the dough into a ball, wrap in plastic and refrigerate for 1 hour.
• Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat.
• Roll out the dough to 1/4-inch thickness and cut into squares with a pizza cutter. Use a wooden skewer to poke a small hole in the center of each square. Transfer to the prepared baking sheet and bake until golden brown, 15 to 17 minutes. Allow to cool before packing up.

WHITE CHEDDAR PARMESAN CHEEZ-IT CRACKERS

Steps:

• In your food processor {you could also use your stand mixer fitted with a paddle attachment}; add in the grated cheeses, butter, flour and kosher salt until combined. Slowly drizzle in the cold water until it forms large crumbles. Form into a thin, flat disk and wrap in plastic wrap. Refrigerate for one hour or overnight.
• Preheat your oven to 375°. Line a sheet pan with parchment or a silpat.
• Cut the dough in half, place back in fridge and roll out the other half into a 1/8 inch. Use a ruler and a pastry or pasta cutter to cut 1 inch squares {cut in half on a diagonal for triangles}. If making the traditional Cheez-it cracker; use the tip of a chopstick or a wooden skewer to make the center dot. Place on a baking sheet, leaving little room between each one, they will puff up and not spread out.
• Slide the pan into your preheated oven and bake for 15-17 minutes depending on how done you want them. Watch carefully, they can burn fairly easily. Once baked, sprinkle with a little kosher salt, don't overdo it.
• Transfer to a cooling rack immediately.

CHEDDAR-PARMESAN CRACKERS

Steps:

• In the bowl of a food processor, place all ingredients except the butter and water. Pulse 5 times. Add the butter and pulse again until the butter pieces are the size of BBs. Add the water, 1 tablespoon at a time, and pulse just until the dough holds together. If the dough is still crumbly, add more water, 1 teaspoon at a time, until it reaches the right consistency.
• Turn the dough out onto a large piece of waxed paper. Roll the dough into a log, 9 to 10 inches long, and square off the ends. Refrigerate, well wrapped, for at least 2 hours and up to 2 days. Or freeze it for up to 1 month. (You may want to cut the log in half or in thirds to freeze if you think you will want to defrost a smaller amount at a time.)
• Preheat the oven to 375 degrees F.
• To make the crackers, cut the log into 1/4-inch-thick slices. Arrange the slices on a baking sheet 1-inch apart. Bake for 8 to 10 minutes, or until the crackers are a light golden color. Turn the crackers and bake for 3 to 5 more minutes, or until they are golden around the edges. Cool on a rack. Serve at room temperature.

BAKED CHEDDAR PARMESAN CHEESE CRISPS

Steps:

• Preheat the oven to 400 degrees F (204 degrees C). Line a large baking sheet with parchment paper.

PARMESAN CHEDDAR BASIL STAR CRACKERS

Steps:

• Preheat oven to 350° and line 2 baking sheets with parchment paper.
• Combine Cheddar cheese, butter, half-and-half, and salt in mixing bowl and beat at medium speed, until well blended.
• Slowly add flour, Parmesan cheese, and basil - mix until soft and evenly blended.
• Turn the dough onto a floured work surface, and divide into 3 equal portions. Roll each out to about 1/8 inch thick.
• Use a star shaped cutter to cut the crackers out. Place 1 inch apart on the parchment lined baking sheets.
• Bake for 11 to 14 minutes or until golden. Then cool wire racks before serving.

CHEDDAR - PARMESAN CRACKERS

Steps:

• In the bowl of a food processor, place all the ingredients except the butter and water. Pulse 5 times. Add the butter and pulse again until the butter pieces are the size of small peas. Add the water, 1 tablespoon at a time, and pulse just until the dough holds together. If the dough is still crumbly, add more water 1 teaspoon at a time until it reaches the right consistency.
• Turn the dough out onto a large piece of waxed paper. Roll the dough into a log, 9 to 10 inches long, and square off the ends. Refrigerate, well wrapped, for at least 2 hours and up to 2 days or freeze it for up to 1 month. (You may want to cut the log in half or in thirds to freeze if you think you will want to defrost a smaller amount at a time.).
• Preheat the oven to 375°F (190°C).
• To make the crackers, cut the log into 1/4-inch-thick slices. Arrange the slices on a baking sheet 1 inch apart. Bake for 8 to 10 minutes, or until the crackers are a light golden color. Turn the crackers and bake for 3 to 5 more minutes, or until they are golden around the edges.
• Cool on a rack. Serve at room temperature.

PARMESAN CHEDDAR BASIL BITES

Steps:

• Preheat oven to 350°
• Beat Cheddar cheese, butter, half-and-half, and salt at medium speed with a mixer until blended. Gradually add flour, Parmesan cheese, and basil - beating just until combined.
• Turn dough onto a well floured surface. Divide into 3 equal portions, and roll to flatten each to 1/8 inch thickness. Cut with star shaped cutter. Place 1 inch apart on parchment paper-lined baking sheets.
• Bake 11 to 14 minutes or until golden; cool on baking sheets on wire racks for 30 minutes.

KETO CRACKERS

Steps:

• Preheat oven to 350°F (180°C).
• Bring all the ingredients into a food processor and process on the high-speed setting until it forms a crumbly batter. It should take about 1 minute.
• Transfer the pieces of dough onto a piece of parchment paper.
• Gather all the pieces and squeeze them to shape a ball.
• Place the ball of dough onto a piece of parchment paper. Press another piece of parchment paper on top of the ball to roughly flatten into a thick disk.
• Freeze the dough for 5 minutes to set.
• Remove from the freezer, and start rolling.
• Shape a rectangle of dough size 9.5 inches x 7 inches (24 cm x 18.5 cm). Watch the recipe video to see my easy technique to roll a perfect rectangle.
• Remove the top piece of parchment paper and cut out the dough into 32 crackers.
• Slide the parchment paper piece (with the crackers on it) onto a baking sheet.
• Bake for 18-22 minutes at 350°F (180°C) or until golden on the top and crispy. After 15 minutes, I recommend checking the crackers on the border. They cook way faster, and they might be crispy already. If so, remove them from the oven before the rest of the batch and cool on a rack. It is also a good time to cut out the crackers again (following the cut you did before) to spread the crackers a bit more on the tray (leaving 0.2 inches/0.5 cm) between each cracker. This will ensure that the borders of all crackers come out crispy. If they touch each other too long, they stay a bit softer.
• Remove the baking sheet from the oven and cool the crackers on a rack.
• You can sprinkle some dried oregano or rosemary on top. Make sure you try them before adding salt, as parmesan adds a very salty flavor to the crackers.
• Store at room temperature in an airtight jar for up to 4 days or freeze in zip lock bags.

PARMESAN CRACKERS

Steps:

• Preheat oven to 350 degrees Farenheit or 180 celcius.
• Line a baking pan with parchment paper.
• Sift flour into a bowl.
• Stir in Parmesan and parsley.
• Add egg yolk, olive oil and 2 tablespoons water.
• Stir well until combined.
• Turn dough onto floured surface and knead until smooth.
• Divide dough into two portions.
• Roll out one portion between two sheets of parchment paper until it is 5 centimeters thick.
• Use a 5 centimeter fluted cutter to cut out crackers.
• (If you use a larger cutter, of course there'll be fewer crackers and you can determine how many you want to make.) Carefully place on the lined tray and bake for 20-25 minutes or until light golden brown.
• Set aside for 10 minutes to cool on the tray before transfering to a wire rack to cool completely.
• Repeat this process with the remaining portion of dough.

POPPY CHEDDAR MOON CRACKERS

Steps:

• In a bowl with a pastry blender or in a food processor blend or pulse together flour, cornmeal, poppy seeds, salt, and baking powder. Add butter and blend or pulse until mixture resembles coarse meal. Add Cheddar and 4 tablespoons water and toss with a fork or pulse until water is incorporated, adding enough of remaining tablespoon water if necessary to form a soft dough.
• On a work surface smear dough in 3 or 4 forward motions with heel of hand to develop gluten in flour slightly and make dough easier to work with. Form dough into 2 balls and flatten into disks.
• Preheat oven to 400°F. and lightly grease 2 large baking sheets.
• On a lightly floured surface roll out half of dough with a lightly floured rolling pin into a 12-inch round (about 1/16 inch thick) and with a 2 3/4-inch crescent-moon cutter cut out shapes, transferring them to lightly greased baking sheets. Gather scraps and reroll dough. Cut out more crescent shapes in same manner and transfer to baking sheets.
• Brush crescents lightly with egg wash and prick all over with a fork. Sprinkle crescents with salt and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 12 to 14 minutes. Transfer crackers with a metal spatula to racks and cool. Make more crackers with remaining dough in same manner. Crackers may be made 3 days ahead and kept in an airtight container at room temperature.