Home » Sharp Cheddar Cheese Crackers (with pink peppercorns and pink Himalayan salt)

Sharp Cheddar Cheese Crackers (with pink peppercorns and pink Himalayan salt)


This are the best crackers you will ever make!! They are cheesy and flaky and totally fun to make! You can add flavors and cut them into adorable shapes or just ...... eat them! I suggest you double this recipe and have the dough ready in the freezer ready to cut and bake any time you get that I-need-cheesy-cracker craving.....

Sharp Cheddar Cheese Crackers

Total time: 2 hours, including chilling time Makes approximately 15 dozen crackers


  • 1 8-oz. block extra sharp cheddar cheese, coarsely shredded
  • 1/2 stick unsalted butter, at room temperature
  • 1 teaspoon kosher salt
  • 1 teaspoon pink peppercorn & pink Himalayan salt (or to taste)
  • 1/2 teaspoon ground pepper
  • 1 cup unbleached all purpose flour
  • 2 tablespoons ice water
Ok, ready to go!!

Ok, ready to go!!


In the bowl of a stand mixer fitted with the paddle attachment, mix the cheddar, butter, and salt until soft. Add the flour and mix on low speed; the dough will be dry and pebbly. Slowly add the water, 1 tablespoon at a time. Continue to mix as the dough comes together.   IMG_3239   IMG_3246   IMG_3249   Divide into 2 balls and pat the dough into two disks, wrap tightly with plastic wrap, and refrigerate for at least a half an hour or freeze. You can pat into one big disk if you want to make all the crackers at once.   IMG_3252 Preheat the oven to 375˚. Line two baking sheets with parchment paper. Divide the dough into two pieces (if using all the dough) and roll each into a very thin (1/8 inch or less) 10×12-inch rectangle. This is where I sprinkled with the Himalayan salt and pepper mixture. Chile flakes, garlic, fresh herbs all are good choices. I'm sure you all can come up with something you love....Using a fluted pastry cutter, cut the rectangles into 1-inch squares, then transfer to the baking sheets. These can also be cut into any shape of your choice using cookie cutters. Come on, that would be fun! Use the tip of a chopstick (or a good ol' fork works too) to punch a hole into the center of each square.   IMG_3254   IMG_3259   Bake for 17 minutes or until puffed and browning at the edges. Watch carefully, as the high fat content of the crackers makes it a fine line between golden delicious and burnt. Immediately move the crackers to racks to cool.   IMG_3263    

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