May 15, 2013

Baked Cheddar, Parmesan & Sage Crackers

Move over, Cheez-Its!  You won't believe how easy it is to make your own delicious crackers at home.  Most store-bought crackers contain artificial flavors, preservatives, etc., so it's nice to know what is actually in your crackers when you're eating them.  You won't be disappointed with these tasty treats! 

While my recipe calls for the dough to be rolled out to 1/16 inch thickness, my family prefers them a little thicker (about 1/4 inch thickness) because they become, as my husband puts it, "delicious mini biscuits with a crispy outside".

Yields 80 crackers, depending on the size they are cut

  • 4 oz sharp cheddar cheese, shredded 
  • 4 oz grated Parmesan cheese
  • 1/4 c butter, room temperature 
  • 1/4 c milk 
  • 1 c all-purpose flour
  • 1/2 tsp dried sage 
  • 1/4 tsp sea salt (use 1/2 tsp if you prefer a saltier cracker)
  • 1/4 tsp garlic powder 
  • 1/4 tsp white sugar 
  • 1/16 tsp ground pepper 


Preheat oven to 350 degrees.  

In a medium bowl, add the cheddar cheese, Parmesan cheese, butter and milk.  Stir well to combine.  

In a large bowl, combine the flour sage, sea salt, garlic powder, sugar and pepper.  Add the cheese mixture to the flour mixture.  Work the ingredients together using a pastry cutter until the mixture can be gathered together with your hands and worked into a dough consistency.  Knead the dough with your hands until it is smooth.  

Roll out the dough very thin, about 1/16 inch thickness on a lightly floured surface.  The dough will puff up as it bakes.  Cut out your desired shapes and place them on a lightly-greased baking sheet.  Using the end of a chopstick, poke a small hole through the center of each cracker.

Bake in a preheated oven for 13 to 18 minutes, or until lightly golden and slightly crispy.  Keep a close eye on them after 15 minutes to prevent them from burning.  Remove from the oven and allow to cool.  They will continue to crisp as they stand.  


Featured in: