Baked Cheese crackers

Crackers are a nice savory snack for the kids, better if offered altogether with fresh veggies or a nice spread (hummus!!). Homemade cheese crackers can be as tasty and crispy as the store bought ones. In addition to that you can control 100% the quality of the ingredients you are using, avoiding food coloring, too much salt, too much sugar and any other “not so healthy” ingredient used 😉

cheese crackers long

crackers formaggio

Also, you can really play with the shapes following the seasonal holidays 😉

5 from 1 vote
Baked Cheese crackers
  • 2 Cup flour 300gr.
  • 1/2 tsp salt
  • 6 Tbsp butter 90gr.
  • 2/3 Cup water 150ml.
  • 6 oz. extra sharp Cheddar cheese 180gr.
  1. Preheat the oven at 350F/175C
  2. In a food processor add flour, salt, butter and the grated cheese. I used sharp Cheddar cheese but you can also use Gouda or Edamer cheese
  3. Let the food processor work and slowly add the water, 1 tablespoon at the time
  4. In less than 5 minutes you will obtain a nice compact dough
  5. Wrap in plastic paper and refrigerate for 1 hour
  6. Place the dough in between two foils of parchment paper. You might want to cut the dough in 3/4 pieces if you do not have a big working station. Roll the dough with a rolling pin in order to obtain a thin 1/8 inch layer
  7. Using a small cookie cutter (I used the small ones for fondant) cut out the shapes that you like.
  8. Place the small crackers on a parchment paper or silky mat on a baking sheet, one next to the other, leaving some space in between.
  9. Using a toothpick poke some holes in each cracker. This is a very important phase not to get the crackers doughy but fluffy and light instead.
  10. Bake the crackers for 20 minutes until lightly golden and crispy
  11. Check at 15 minutes, every oven is different!!
  12. Let cool on baking sheet, they will keep crisping up while cooling down


Did you make this recipe? Share the love, tag @buonapappa on Instagram and hashtag it #buonapappa I would love to see your creations!

  • Reply
    January 7, 2016 at 8:49 pm

    Did you use plain or self raising flour?

    • Reply
      Barbara Lamperti
      January 7, 2016 at 9:48 pm

      Hi! Plain all purpose flour. ciao, b

  • Reply
    January 8, 2016 at 1:40 am

    Can I don’t use food processor? Can use hand or Mixer?
    Thank you.

    • Reply
      Barbara Lamperti
      January 8, 2016 at 2:56 am

      Hi! sure, a bowl with a fork at the beginning and than you can use your hands to knead the dough. It will be fine. ciao and thank you for watching BuonaPappa! b

      • Reply
        January 8, 2016 at 3:30 am

        Thanks for your advise.

        • Reply
          January 8, 2016 at 11:09 am

          Can we use regular cheese?

          • Barbara Lamperti
            January 8, 2016 at 6:33 pm

            sure. Gouda, fontina will be lovely too! ciao! b

  • Reply
    January 8, 2016 at 9:29 am

    what kind of butter do you use in your recipe? salted or unsalted?


    • Reply
      Barbara Lamperti
      January 8, 2016 at 6:32 pm

      Unsalted! ciao!! b

  • Reply
    January 8, 2016 at 11:11 am

    HI!, Can I use regular cheese not cheddar cheese?

    • Reply
      Barbara Lamperti
      January 8, 2016 at 6:34 pm


  • Reply
    January 9, 2016 at 8:08 am

    I dont have parchment paper what else could I use or a food processor

    • Reply
      Barbara Lamperti
      January 10, 2016 at 12:11 am

      Instead of parchment paper you can use a silicone mat (the one used for baking cookies) or just nothing. I used the parchment paper not to get the baking sheet too dirty 😉 Place them directly on the baking sheet and just wash it after use. If you do not have a food processor mix everything with a fork in a medium bowl. When the dough will start forming, knead it with your hands. Thank you for watching BuonaPappa!! ciao, b

  • Reply
    February 15, 2016 at 7:58 am

    I will bake some for my grandchildren, thanks Barbara

    • Reply
      Barbara Lamperti
      February 17, 2016 at 9:35 pm

      My pleasure! b

  • Reply
    February 16, 2016 at 8:35 am

    Can I add more cheese? Will it make the crackers less crunchy?

    • Reply
      Barbara Lamperti
      February 17, 2016 at 9:41 pm

      Hi Lin! yes, you can but they might get a bit chewy. If you want a stronger cheese flavor you can simply change the mild cheddar cheese with a stronger one like pecorino, aged gouda. Ciao! b

  • Reply
    December 20, 2016 at 8:37 pm

    Ciao Barbara! Inanzitutto grazie per le bellissime ricette! Barbara,il mio l’impasto dopo un ora di stare in frigo si appiccica tutto e si attaca a la carta! Non riesco nemenno fare le formine.. Dove ho sbagliato?

    • Reply
      Barbara Lamperti
      December 20, 2016 at 11:00 pm

      Ciao Olga!! sei troppo carina 😉
      se l’impasto si appiccica troppo puoi aggiungere una manciata di farina per renderlo più compatto. e’ possibile che hai aggiunto un po’ troppa acqua, a volte capita. un solo cucchiaio può fare la differenza. il burro era freddo freddo quando l’hai aggiunto alla farina? anche la temperatura del burro fa grande differenza. ho appena finito di sfornare dei frollini e ho usato del burro quasi a temperatura ambiente perché non ne avevo più nel freezer e sono corsa a comprarlo al super…e l’impasto non mi e’ uscito compatto come al solito, si rompeva tutto. sigh.
      fammi sapere come si e’ risolto!! un abbraccio e tanti tanti auguri di Buon Natale, b

  • Reply
    March 26, 2018 at 4:18 am

    Hello Barbara! I’m from Indonesia. I really love your baby recipes, my kids really enjoy it.
    About the crackers, can I add some cocoa powder and honey (or sugar)? Then that will be a baked chocolate cheese crackers. What do you think? The taste will be a little sweet and savory.
    How much of them I can put in this recipe?

    (Sorry for my bad english, hehe)

    • Reply
      Barbara Lamperti
      April 3, 2018 at 6:45 pm

      Hi Ika! thank you so much for your sweet comment!! your idea is really intriguing, to create a savory/sweet cracker! I never tried and I’m very curious about the final result.I usually like delicate flavors so in the experiment I would substitute sharp cheddar with a mild cheese like fontina and I would do half a batch with honey only and the other half with cocoa + honey to test the difference. Let me know how it goes! I love testing new things!!! ciao, b

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