Cheesy Crackers

Prep time
20 min
Cook time
15 min
6 - 8

These DIY crisps are as light as air, fresher and crispier than their store-bought cousins, and super flavorful. The secret to their deliciousness is a whole stick of Dinner Bell Unsalted Butter.


  1. In a food processor, combine the cheddar, Parmesan, flour, cornstarch, smoked paprika, cayenne pepper, and salt. Pulse until finely ground, about 30 seconds.
  2. Add 6 tablespoons of the butter and pulse until the dough looks like wet sand, about 15 pulses.
  3. Add the water while pulsing until the dough forms large clumps, about 15 pulses.
  4. Turn the dough out onto a lightly floured surface, divide it in half, and pat each half into a 6-inch round disc.
  5. Wrap the discs in plastic wrap and chill in the refrigerator for 2 hours and up to overnight.
  6. Preheat the oven to 350º F. Line 2 rimmed sheet pans with parchment paper.
  7. On a lightly floured surface, roll the dough to ⅜-inch thick. Use a 1-inch cookie cutter to cut the crackers into your favorite shapes.
  8. Transfer the crackers to the prepared sheet pans. Using the tip of a chopstick or the dull end of a wooden skewer, poke a hole in the center of each cracker.
  9. In a small, microwave-safe bowl, microwave the remaining butter in 15-second intervals until melted.
  10. Brush the butter over the crackers and sprinkle with salt to taste.
  11.  Bake for 14 to 16 minutes, until just golden brown on the edges. Let cool completely on the sheet pan. Enjoy!
  12. Crackers are best fresh. Leftover crackers can be stored in a container, with the lid slightly askew, at room temperature for up to 5 days.

Recipe adapted from: Sally’s Baking Addiction

Made with love + simple ingredients