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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Cheese Crackers

Posted by: ari | well seasoned

Homemade cheese crackers are a fun appetizer to serve guests when entertaining! Sprinkle with freshly cracked pepper just before baking to give them a little oomph! 10x better than Cheez Its, and way more fun to eat!

recipe +-

Posted by: ari | well seasoned
black pepper cheese crackers
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Cheese Crackers

Homemade cheese crackers are a fun appetizer to serve guests when entertaining! Sprinkle with freshly cracked pepper just before baking to give them a little oomph! 10x better than Cheez Its, and way more fun to eat!
Prep Time20 mins
Cook Time11 mins
Chill Time20 mins
Total Time51 mins
Course: Appetizer
Cuisine: American
Keyword: black pepper crackers, homemade cheeze-its, hors d'oeuvres
Servings: 114 crackers
Calories: 18kcal

Equipment

  • 2 rimmed baking sheets
  • Parchment paper
  • Small offset spatula

Ingredients

  • 8 Tbsp unsalted butter cold
  • 6 oz Gruyere or Comte grated, about 1 ¼ cups
  • ½ tsp Kosher salt
  • Pinch cayenne pepper
  • 1 ¼ cups all-purpose flour
  • Freshly ground black pepper

Instructions

  • Line two baking sheets with parchment paper, then set aside. Add butter, Gruyere, salt, and cayenne to the bowl of a food processor fitted with blade attachment. Pulse until butter breaks down, about 6-7 quick pulses.
    homemade cracker ingredients in a food processor
  • Add flour, then pulse until dough comes together. Wrap the dough in plastic wrap, then chill in a refrigerator for 20 minutes.
    making homemade cracker dough in a food processor
  • Preheat oven to 350F. Roll dough out between two pieces of parchment paper to a thickness of ⅛" . Use a small cookie cutter (either 1" or 1 ¼" round), then place on prepared baking sheet. Sprinkle each cracker with a tiny bit of freshly cracked black pepper. Bake for 6 minutes, then rotate the pan and cook an additional 7 minutes more. Crackers should be golden brown. Serve warm or at room temperature.
    black pepper cheese crackers

Notes

  • Use scraps of dough to make more crackers.
  • Cheese crackers will keep up to 3 days in an airtight container at room temperature.
  • Cracker dough can be frozen for up to 3 months. Defrost before rolling out and baking. 
  • Don't have Gruyere or Comte? Substitute with any hard, grated cheese.

Nutrition

Serving: 6crackers | Calories: 18kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 15mg | Potassium: 3mg | Fiber: 1g | Sugar: 1g | Vitamin A: 39IU | Calcium: 16mg | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!