You’ll never want to eat store-bought crackers again. These easy homemade white cheddar and chive crackers are baked to crispy perfection with a hint of spice in every bite. Cut them into seasonal shapes and serve with your favorite creamy cheese.
1 hr 20 min
1 cup all purpose flour (125 g), plus more dusting
1 teaspoon kosher salt
1 teaspoon baking powder
4 tablespoons unsalted butter, cubed and chilled
8 oz white cheddar cheese (225 g), shredded
⅓ cup fresh chives (10 g), thinly sliced
¹⁄₈₂ teaspoon red pepper flakes
4 tablespoons ice water, divided, plus more as needed
1 large egg
leaf shaped cookie cutter, 2 in (5 cm)
star shaped cookie cutter, 2 in (5 cm)
How to Make It
Add the flour, salt, and baking powder to the bowl of a food processor. Pulse a few times to combine. Add the butter and cheddar and pulse until well combined and the consistency is crumbly, with the butter and cheese broken down to uniform pieces throughout. Add the chives and red pepper flakes and pulse to combine.
Add 3 tablespoons of ice water, 1 tablespoon at a time, and pulse until the dough comes together. It should hold together on its own but crumble when you press it between 2 fingers. If the dough is still too dry, add more water, 1 teaspoon at a time, until the desired texture is reached.
Turn the dough out onto a lightly floured surface and shape into a disc, then wrap in plastic wrap. Transfer the dough to the refrigerator to chill for 30 minutes. Set 2 baking sheets in the refrigerator to chill while the dough is resting.
Preheat the oven to 350°F (180°C).
In a small bowl, whisk together the egg and 1 tablespoon cold water. Set aside.
On a lightly floured surface, roll out the dough to ⅛-inch thick, pinching together any cracks around the edges. Using a 2-inch leaf and/or star cutter, punch out as many crackers as you can. Gather up the dough scraps and roll out again, repeating the process up to 3 times.
Line the chilled baking sheets with parchment paper, then transfer the crackers to the pans. Brush the crackers with the egg wash.
Bake the crackers for 20–22 minutes, or until golden brown. Let cool completely, then store in an airtight container at room temperature (with a silica packet inside to absorb excess moisture) for up to 5 days.