These buttery Cheddar-Parmesan crackers will likely become a mainstay in your repertoire. Not only are they crispy, rich, and well, addictive, but they can be partially made up to a month in advance. Once the dough is formed, it can be frozen and simply “sliced to order” as you need it. Just be sure to freeze it in small portions so that you don’t have to defrost it all at once. Although these Cheddar-Parmesan crackers are great plain, you can draw on the age-old “apples and Cheddar” theme by topping them with a dollop of apple-butter.–Laura Werlin
LC Channeling Cheetos Note
Let’s just call a spade a spade, shall we? Though these simple Cheddar-Parmesan crackers are all sorts of suave and sophisticated, they also have something of a cheesy crunch that, to us, channels a little Cheetos mojo (minus the creepy orange finger fuzz). We’re not criticizing. Just saying…
- Quick Glance
- 25 M
- 2 H, 40 M
- Makes 36 crackers
IngredientsEmail Grocery List
Recipe Testers Reviews
These buttery little crackers are delicious and really easy to make. Who knew that making your own crackers could be so easy and taste so good? You basically dump all the ingredients into a food processor and then bring it together with butter and water like pie dough. No rolling or fussing with the dough- just form it into a log, and then it’s simply a slice-and-bake process. So easy! These crackers have a crispness around the edges as well as a bit of a chewy texture in the middle from the Parmesan. They’re tangy from the Cheddar, salty from the Parmesan and spicy from the cayenne. It’s an addictive snack that would be a great addition to any party.
These crackers came together so easily. I shredded the cheeses and mixed the dough using my food processor. Be sure to use the best-quality cheeses you can, because they really are the star of the show. I often make the Parmesan-thyme crackers from Ina Garten’s “Back to Basics” cookbook. The flavor in her crackers is more intense, but I find the dough a little more difficult to work with than this cracker dough. The hint of heat gives them a nice bite, and these are wonderful with a glass of wine.
These crackers are addictive little flavor-bombs. The dough is an absolute cinch to mix together in the food processor, and is easy to form into logs.
One caveat: After removing the log from the freezer, I had to let it thaw for about 15 minutes before I could slice the dough into crackers. Also, the crackers are definitely best eaten the day they are made.
These crackers are easy to make and have a wonderful spicy and cheesy flavor. They’re hard to walk away from—I had to put them away so I wouldn’t keep eating them. They’re great alone, and as an hors d’oeuvre topped with prosciutto.
This dough came together beautifully. I found that using wax paper to roll it into a log was helpful. Putting parchment paper down on the cookie sheet might also be a good idea for next time because there was a little sticking. The crackers’ flavor is cheesy, with a little kick from the cayenne.