Cheddar Cheese Crackers with Mixed Seeds

Preparation info

  • Difficulty


  • Makes about



Appears in

Making your own crackers is fun and surprisingly easy. You can leave them plain or top them with seeds, spices, or chopped nuts. Cheddar, which has a strong yet smooth flavor and a semifirm texture, is my favorite cheese to use for crackers, biscuits, or muffins.


  • cups ( oz/235 g) all-purpose flour, plus more for dusting
  • ½ tsp coarse sea salt
  • tsp cayenne pepper
  • ½ cup (4 oz/125 g) unsalted butter, at room temperature, cut into ½-inch (12-mm) pieces
  • 2 cups (8 oz/250 g) shredded sharp Cheddar cheese
  • 1 tsp caraway seeds
  • 1 tsp white or black poppy seeds
  • 1 tsp cumin seeds


Preheat the oven to 375°F (190°C). In a bowl, whisk together the flour, salt, and cayenne. In a food processor, combine the butter and cheese and process until a smooth paste forms. Add the flour mixture and pulse several times until a ragged dough forms. Remove the dough from the processor and shape it into a smooth ball.

To make rustic crackers, pinch off nuggets of the dough and shape between your palms into 1-inch (2.5-cm) balls. On a lightly floured work surface, roll out each ball into a round about inch (3 mm) thick. To make more refined crackers, on a lightly floured surface, roll out the large dough ball into a sheet inch thick. Using a pastry cutter about inches (4 cm) in diameter, cut out rounds. Gather up the dough scraps, reroll, and cut out more rounds.

Using a spatula, carefully transfer the dough rounds to one or more ungreased rimmed baking sheets, spacing them about ½ inch (12 mm) apart. In a small bowl, stir together the caraway, poppy, and cumin seeds. Scatter the mixed seeds evenly over the crackers, then gently press them into the dough. Bake until crisp and lightly golden, 12–15 minutes. Let cool for at least 10 minutes on the baking sheet(s) on a wire rack, then serve warm or at room temperature.