Cheesy Crackers

2012-11-20
  • Servings : 30 biscuits
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m

One of Harry’s favourite snacks of all time is a cheesy biscuit (like mother like son). I can’t have them in the house as he will sniff them out, but I am certain he still sneaks them out of Nanna when I’m not looking. So, this is my attempt at making my own, because if you’re going to have them, you’re better off making them yourself.

I was very impressed. And, yes, Harry was too.

Nutrition Note:  Try not to eat too many of these yummy cheesy treats.

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Ingredients

  • 2 tbsp unsalted butter, softened
  • 1 cup grated cheese
  • 1/4 tsp salt
  • 1 cup plain flour
  • 2 tbsp water

Method

Step 1

Using an electric mixer, beat together the butter, cheese and salt for a few minutes or until a soft ball forms.


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Step 2

Turn mixer to low and add the flour slowly until mixture turns crumbly. Add the water and a moist dough ball should form.
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Step 3

Wrap the ball in glad wrap and place in the fridge for around an hour. -

Step 4

Preheat the oven to 180°C. Line two baking trays with baking paper. -

Step 5

Remove dough from the fridge and unwrap. Roll on a clean-floured surface until 1/2cm thick. Use a small round shape to cut small biscuits out of the dough and place them on the baking tray. Prick each biscuit with a fork. -

Step 6

Bake for 15 minutes until golden brown. The biscuits will become crispier on cooling. Store in an airtight container for around 3 – 5 days. -

 

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Recipe Comments

  1. posted by Debbil on November 21, 2012

    I made some of these. They are Yum! Do you think it’s ok to freeze them?

      Reply
    • posted by Allie on November 21, 2012

      Oh great feedback so soon :)
      I haven’t frozen them, I imagine they might not be as crispy once thawed. I would be more inclined to freeze a portion of the dough and cook then when needed.
      Let me know how you go,
      Allie x

        Reply
  2. posted by Jess on November 22, 2012

    Did them gluten-free and they are sensational! Not sure they will last until Andrew wakes up!

      Reply
  3. posted by Lisa on January 27, 2014

    Recently discovered your website and have just made my 3rd batch of these crackers in the last week. Big hit with the whole family!! In fact everything I have made from here is delicious. My fussy 7yr old has even asked to take the chicken, haloumi & quinoa balls for lunch tomorrow.. Thank you so much for great recipes!!

      Reply
    • posted by Allie on January 29, 2014

      Thanks for the feedback, Lisa. We are so glad to hear you are enjoying the recipes with your family. Ax

        Reply
  4. posted by Felicity on June 3, 2014

    Just baked a batch of these and they are yummy! Just the right amount of cheesy. Of course miss 15mths loved them too! I will roll them a bit thinner next time though as I probably made these ones thicker than I should have.

      Reply
  5. posted by Kristina on July 1, 2014

    Sounds delicious. Do you have a Thermomix version for this recipe? I just recently got one and am still uncertain how to convert recipes. :)

      Reply
    • posted by Jess on July 2, 2014

      Hi Kristina, no we don’t sorry. Perhaps there is another thermomix biscuit recipe you could use to help guide you? I’m still learning myself :) Jx

        Reply
  6. posted by Eryn on August 3, 2014

    These are a hit in our house! I decided to try to push my luck today and made them with wholemeal flour and finely grated carrot and broccoli in them, then cut them out with cookie cutters into a menagerie of different animal crackers. My 5 year old was so excited she didn’t even notice the little bits of green in them!

      Reply
  7. posted by Antonia on February 7, 2015

    I have made two batches of these. The first batch I made with regular plain flour. The second batch I made with wholemeal flour. I prefer them with regular plain. The other thing I did was freeze half of the second batch I made as it made a lot of biscuits, more than my baby could eat before they had gone yucky. I thawed the other batch in the fridge over night and baked them yesterday morning. I found the flavour wasn’t as nice as the freshly made batch. I would next time be inclined to halve the recipe instead. Also I tested the theory of storing in a tin to keep them crunchy. This morning the biscuits are still crunchy!

      Reply
  8. posted by Katrina on April 18, 2016

    Loved these, really simple even if I did get grated cheese everywhere! Really tasty and a great alternative to store bought crackers. Pinned to keep!

      Reply
  9. posted by Angela on May 25, 2016

    Does any cheese work for these? Mozzarella? Tasty?

      Reply

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