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Appetizers / Snacks

Mini Cheese Crackers

With just a few simple ingredients, you can make homemade cheese crackers that are better than any store-bought cracker out there. They deliver big flavor, crisp texture, and make a take-anywhere snack — or a perfect holiday treat. You can pick a variety of flavor combinations to change up the recipe to suit your tastes.

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Ingredients

Not a fan of Gruyère? Swap in these other flavorful cheese variations.

Parmesan & Sage 8 oz. shredded aged Parmesan 1 tsp. rubbed sage 1/2 tsp. garlic powder Decrease black pepper to 1/2 tsp.

Manchego & Cayenne 8 oz. shredded aged Manchego 1/4 tsp. cayenne pepper Decrease black pepper to 1/2 tsp.

Blue Cheese & Rosemary 6 oz. blue cheese (such as Maytag), crumbled 2 tsp. minced fresh rosemary Decrease black pepper to 1/2 tsp. Omit water

Instructions

Preheat oven to 350° with racks in upper and lower thirds. Line baking sheets with parchment.

Pulse together flour, salt, and pepper in a food processor. Add butter and pulse until pea-sized.

Add Gruyère and pulse until dough resembles coarse meal. Gradually pulse in water until dough forms a ball.

Roll dough between two pieces of parchment to ⅛-inch thick. Cut dough into 1-inch pieces using a 1-inch cookie cutter or fluted pizza wheel; transfer to prepared baking sheets.

Bake crackers until golden and crisp, 15–20 minutes, rotating halfway through. Transfer crackers on parchment to a wire rack; cool completely. Store crackers in an airtight container for up to 1 week.

Nutritional Facts

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Equipment/Special Ingredients Needed

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