Cheddar Crackers
Cheddar Crackers
Get this quick and easy cheddar cracker recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 12 minutes
  • Cooking Time 13 minutes
  • Yield 2 servings
  • ¾ cup all-purpose flour
  • ¼ cup yellow cornmeal
  • 1 tablespoon sesame seeds
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ¼ cup cold unsalted butter, frozen
  • 1 cup coarsely shredded extra-sharp Cheddar
  • 5 tablespoons cold water
  • 1 egg whisked with 2 tablespoons water
  • Coarse salt for sprinkling
  1. In a food processor pulse together flour, cornmeal, sesame seeds, salt, and baking powder
  2. Grate in butter using a box grater and pulse until mixture is rough and crumbly
  3. Add Cheddar and 4 tablespoons water and until water is incorporated, adding enough of remaining tablespoon water if necessary to form a soft dough
  4. On a lightly floured work surface, knead dough in 3 or 4 turns to develop gluten in flour slightly and make dough easier to work with
  5. Form dough into 2 balls and flatten into disks
  6. Preheat oven to 400°F and line a baking tray with parchment paper
  7. On a lightly floured surface, roll out half of dough into a 12-inch square (about 1/16 inch thick) and cut out squares 2-inches across, lifting onto prepared baking tray
  8. Repeat with second piece of dough
  9. Brush squares lightly with egg wash and prick all over with a fork
  10. Sprinkle with salt and sesame seeds and bake until lightly browned, about 13 minutes
  11. Cool before transferring to a plate
  12. Crackers can be stored for up to 5 days in an airtight container

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