Thursday, May 05, 2016

Herbed Cheese Crackers

Herbed Cheese Crackers
Herbed Cheese Crackers

This cheese and herb business isn't over yet. I first made these a really long time ago - like, 20 or so years - and loved them each time. I can't keep them longer than a day around here and they're so worth being shared.

Please do use whatever cheese your heart desires as long as it's hard enough to shred, and choose herbs to your liking, as well. I used Cabot's Tomato and Basil Cheddar with extra basil thrown in and their Extra Sharp Cheddar with dill. I also added smoked paprika to the Tomato Basil crackers. These are SO easy you just won't believe it!

Herbed Cheese Crackers
Herbed Cheese Crackers

Herbed Cheese Crackers
Makes 4 dozen 1-inch crackers


1/4 cup (half stick)  room temperature butter -unsalted
2 cups finely shredded cheese (8 ounces)
1 cup oat flour* (yes, you can use all-purpose)
1 to 2 Tablespoons fresh herb, minced or chopped very fine
1/2 teaspoon Kosher salt
Add in cayenne pepper, black pepper, smoked paprika etc. to your liking


1. Combine butter, herbs, salt and spice together until smooth - I use my KitchenAid with flat beater for this.
2. Add in shredded cheese and blend well.
3. While the mixer is running add in flour 1/4 cup at a time until combined. Add water as needed to make a stiff dough.
4. Pat dough into a flat circle and wrap in plastic. Chill for 1/2 an hour.
5. Roll out dough and cut into shapes about 1-inch in size.
6. Place crackers on a baking sheet lined with Silpat or parchment, about 1/2 an inch apart. Bake for 12 to 15 minutes or until just beginning to brown at edges.
7. Cool slightly and remove from baking sheets. Store in a cool, dry airtight container for up to a week, if they last that long.

*oat flour is simply rolled (not instant!) oats ground into flour by a processor. Simply put oats into a food processor or blender and pulse until a fine powder-like consistency.

1 comment:

Catherine said...

Dear Anne, These crackers look delicious!