Flaky and Buttery Cheese Crackers

A white bowl with cheese crackers topped with salt and caraway seeds. More crackers outside the bowl.

4.43 from 14 votes

Flaky and Buttery Cheese Crackers

These Flaky and Buttery Cheese Crackers are light and delicately layered, with a texture that is closer to a cheese pastry or cheese twists than a traditional crunchy cracker. The dough is made entirely from scratch with cheddar cheese and ricotta to get perfectly golden, crisp-edged bites with a soft flaky centre. Top them with sea salt and caraway seeds and you get some savoury treats that everyone will love.

Prep Time25

Cook Time12

Chilling time1

Total Time1 37

Course: Snack

Cuisine: International

Servings: crackers

Calories: 39kcal

Author: Daniela Apostol

Ingredients

100 g plain flour (all purpose, ¾ cup)
100 g ricotta (⅓ cup, ⅗ oz)
100 g butter (½ cup, 3.5 oz)
100 g Cheddar cheese ( 1 cup, 3.5 oz)
1 egg
2 teaspoon coarse sea salt
2 tablespoon caraway seeds

Metric - US Customary

Instructions

In a large bowl, add the flour and butter cut into cubes.
Use your fingertips to rub the flour and butter together until the mixture resembles breadcrumbs.
Add the grated cheddar cheese and ricotta.
Use your hands to mix everything well and knead into a dough.
Wrap the dough up with clingfilm, then refrigerate for at least one hour.
Pre-heat the oven to 180 degrees Celsius (350 Fahrenheit).
Roll the dough with a rolling pin sprinkling flour to prevent the dough from sticking, then use a ravioli cutter to cut out small rectangles.
Line 2 baking trays with non-stick paper if needed.
Brush each cracker with beaten egg, and sprinkle sea salt and caraway seeds on top.
Bake for 10-12 minutes or until golden.

Video

Notes

Unlike classic crunchy cheese crackers, these are intentionally flaky and laminated for a rough puff pastry-like texture. You must chill the dough for at least one hour, so you can get the best possibly texture.
If you work with the dough straight away, the crackers will flatten in the oven and won't have that nice lamination about them. Given that they are pretty buttery, the colder the dough, the better results.
The ravioli cutter seals the edges and adds a nice texture, but you don't have to use one, you can get any cookie cutter of your choice, the crackers will still be delicious. Depending on the size of the cutter used, they might take longer or shorter in the oven.

Nutrition