Cheddar Cheese Crackers

Steps

1. Combine the shredded cheddar, cold butter cubes, oat flour, sea salt, smoked paprika, onion powder, and garlic powder in a food processor. Pulse 15-20 times until the mixture resembles coarse sand with some pea-sized butter pieces remaining.

2. Add ice water one tablespoon at a time, pulsing after each addition, until the dough just comes together when squeezed. It should hold its shape without being sticky. Shape the dough into a flat disc, wrap in plastic, and refrigerate for 15 minutes.

3. Preheat the oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper. Roll the chilled dough between two sheets of parchment to 1/8 inch thickness. Cut into 1-inch squares with a knife or pizza cutter. Use a toothpick or skewer to poke a hole in the center of each square.

4. Transfer the crackers to the prepared baking sheets, spacing them about 1/2 inch apart. They do not spread much. Bake for 12-15 minutes until the edges are golden and the centers look dry and set.

5. Let the crackers cool completely on the baking sheets. They will be slightly soft when hot but harden into a crisp, snappy cracker as they reach room temperature.

Why It Works

The classic orange cheese cracker uses enriched wheat flour, soybean oil, and a blend of cheese cultures with annatto for color. This version relies on the natural fat in sharp cheddar and real butter to create flaky layers, while oat flour provides structure without gluten. The cold butter technique — borrowed from pastry making — creates tiny pockets of fat that melt during baking and leave behind air gaps, which is what makes the crackers flaky rather than dense. The center hole is not just decorative; it allows steam to escape evenly so the crackers bake flat and crisp uniformly.

Tips

• Keep everything cold. Cold butter and cold water are critical for flaky texture. If the dough gets warm and sticky, refrigerate it for 10 minutes before continuing to roll.
• Block cheese only. Pre-shredded cheese contains potato starch and cellulose to prevent clumping, which interferes with the dough texture and prevents proper binding.
• Flavor variations. Add 1/4 teaspoon of cayenne for spicy crackers, or swap the cheddar for gruyere and add 1 teaspoon of dried thyme for a more sophisticated flavor.
• Uniform size. A pizza cutter and ruler produce the most consistent squares. Consistent size means consistent baking — no burnt small pieces and raw large ones.
• Storage. These keep very well at room temperature in a sealed container. Their low moisture content from the baking process makes them naturally shelf-stable.