Cheese Crackers

The third contestant in Battle of the Crackers ( is the Cheese Cracker. For the most irresistible cheesy flavour, use extra-old cheddar and compliment it with the spice of your choice. Most store brands use onion or garlic powder to make their crackers flavourful.

I’ve been using Monique’s recipe at Divas Can Cook for a long time. It’s a favourite in our house.


  • 1 cup shredded cheese, the older and sharper the better
  • 4 Tbsp butter
  • 3/4 cup fine white flour
  • 1 tsp onion powder
  • Lots of freshly cracked black pepper

Get in there with your hands! The heat from your hands will turn the dough from a crumbly texture to a silky dough that you can form into logs that will roll out easily. (Believe me, you can do it! I’ve got REALLY cold hands and this still works for me every time.)

ready to roll

This is one third of the dough. Roll it on parchment paper under a sheet of waxed paper and then cut the dough using the back of a butterknife into the cracker shapes you desire.

Slide the parchment paper onto a baking sheet and put the crackers into a preheated 350 degree Fahrenheit oven for 10 minutes.


When they come out of the oven, these crackers are fragile. Let them cool for 5 minutes before you snap them apart.

4 thoughts on “Cheese Crackers

  1. These I may make, may. With really old, strong cheddar and hot pepper flakes instead of black pepper. Or perhaps even something else equally spicy, although Himself, upon hearing this has declared that the best used cheddar should be kept pure and away from all spices….we shall see


  2. It works with or without the spices. Surprisingly, mustard powder is also a good addition – it makes the crackers even more cheesy.


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