Cheese Crackers

Looking for something a little extra special for your next cheese board or grazing platter? Try these tasty homemade cheese stick crackers!

5 from 2 votes

Print Pin

Course: Snacks

Cuisine: western

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: biscuits

Calories: 51kcal

Cost: $5

Preheat oven to 150 degrees celsius (fan forced).
Line two flat baking trays with baking paper and set aside.
Place the grated cheeses and softened butter into a bowl.
Mix until combined.
Add the plain flour, smoked paprika and season with salt and pepper.
Knead into a ball.
On a lightly floured board or bench, roll the dough out to .5cm (half a centimetre).
Use a large flat knife to cut into fingers (approximately 3cm x 10cm).
Carefully place the cheese fingers onto the prepared baking trays.
Bake for 15-20 minutes or until lightly golden.
Allow to cool on the trays.

RECIPE NOTES & TIPS

Cheeses - you can use any combination of cheeses that you like (as long as the total weight equals 160g). I recommend using the tastiest cheeses you can (parmesan, cheddar and blue cheese are all great options), and use freshly grated cheese, rather than pre-shredded cheeses.
For variations - try adding a little cayenne pepper or garlic powder, some dried herbs such as rosemary or oregano leaves, sprinkle fingers with sea salt or sesame seeds before baking, cut into small squares or triangles.
If the dough feels a little too crumbly to roll out, just add a little cold water.
Prick each cheese stick finger with a fork several times - this stops the dough from puffing up when baking.
Baking for 20 minutes gives a good crunch, however if you prefer a softer, more crumbly texture, reduce the baking time by 3-4 minutes.
Leave to cool and firm on the baking trays for 5 minutes before placing on a wire rack to cool completely.
Storing - cheese stick crackers are best to eat freshly baked and crunchy, as they will soften a little over a few days. Store in an airtight container at room temperature for 3-4 days.
Freezing - you can freeze the uncooked dough, wrapped well, for up to 3 months, then thaw to room temperature before rolling out and baking.