Cheese Herb Crackers (Print-Friendly)

Crisp crackers featuring sharp cheddar, Parmesan, fresh herbs—ideal for snacking or pairing with dips.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper

→ Cheese

04 - 1 cup sharp cheddar cheese, finely grated
05 - 2 tablespoons grated Parmesan cheese

→ Herbs

06 - 2 tablespoons fresh chives, finely chopped
07 - 1 tablespoon fresh thyme leaves

→ Wet Ingredients

08 - 4 tablespoons unsalted butter, cold and cubed
09 - 3 to 4 tablespoons cold water

# How To Make It:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine flour, salt, and black pepper. Add grated cheddar, Parmesan, chives, and thyme. Mix thoroughly to distribute herbs and cheese evenly throughout.
03 - Add cold butter cubes to the dry mixture. Using a pastry cutter or fingertips, rub butter into the mixture until it resembles coarse breadcrumbs.
04 - Drizzle in cold water one tablespoon at a time, mixing gently until the dough just comes together. Avoid overworking the dough.
05 - Turn dough onto a lightly floured surface and roll out to 1/8-inch thickness.
06 - Cut dough into 1-inch squares or desired shapes. Place crackers on the prepared baking sheet, spacing them slightly apart.
07 - Use a fork to prick each cracker several times.
08 - Bake for 18 to 22 minutes until golden and crisp. Cool completely on a wire rack.

# Expert Advice:

01 -
  • They're genuinely crispy in a way store-bought versions never quite manage, with that satisfying shatter when you bite down.
  • The combination of sharp cheddar and Parmesan creates a savory depth that makes you reach for another cracker before you've finished the first.
  • You can have them ready in under an hour, and your kitchen will smell incredible while they bake.
02 -
  • The single most common mistake is using warm butter or overworking the dough in hopes of making it easier to handle—both guarantee dense, tough crackers instead of crispy ones.
  • Don't skip the fork pricking step; crackers that puff in the oven will be thick and doughy rather than shatteringly crisp.
03 -
  • Keep your butter in the freezer until the moment you use it, and work quickly once you add it; the colder everything stays, the flakier your crackers become.
  • Fresh herbs make a visible and flavor difference, but dried herbs work perfectly well if that's what you have—just use half the amount since they're concentrated.
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