Cheese crackers are melt in mouth snacks which can be paired with your evening tea or coffee. This is an easy and quick recipe. You can store them in an air tight container for 3 to 4 days.
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Yield / Serves
Cheddar Cheese - 100 gms shredded
Unsalted Butter - 1/4 cup softened and cut into pieces
Flour - 3/4 cup + a little more for dusting
Salt - 1/2 teaspoon
Pepper Powder - 1/2 teaspoon
Milk - 1 tablespoon
Baking Powder - one pinch
Preheat oven to 160 degree C. Grease baking sheet or line with butter paper.
Take flour, salt, pepper powder and a pinch of baking powder and mix all together.
Now take softened butter, shredded cheese and the dry ingredients mixture in a mixer or food processor and pulse until it turns into coarse crumbs.
Next add milk and Pulse once or twice. Take the mixture out in a plate and knead like a dough.
Make lemon size balls from the dough and roll out dough to 1/8" thick. Try to roll into rectangle shape.
Now cut dough into one inch squares using a pizza or pasty cutter.
Transfer the crackers into prepared baking sheet. Bake for 8 to 10 minutes until edges start to brown. Do not over cook. Let them cool completely on a wire rack.
After cooling you can store them in airtight container for up to 3 to 4 days.
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