Cheddar and Herb Rice Flour Crackers Recipe

Introduction

These Cheddar Cheese Crackers are a savory, buttery treat perfect for snacking or entertaining. Flavored with fresh rosemary and chives, they offer a delightful herbal twist to classic cheese crackers. Crispy on the outside and rich in flavor, they’re easy to make at home.

Ingredients

• 1 cup rice flour (or use all-purpose flour)
• 6 tablespoons unsalted butter (cut into cubes)
• 1 tablespoon fresh rosemary (chopped)
• 2 tablespoons fresh chives (chopped)
• ¼ teaspoon sea salt, fine-grained (plus additional salt for sprinkling on top)
• 5 ounces Cotswold cheese (or use cheddar, Gouda, Swiss, Havarti, Cotija, Monterey Jack, or Pepper Jack)
• ⅓ cup ice water

Instructions

1. Step 1: Crumble the cold Cotswold cheese into small pieces and place them in the bowl of a food processor.
2. Step 2: Remove the rosemary leaves from their stems and chop them along with the chives. Add both to the food processor bowl.
3. Step 3: Add the flour, fine-grained salt, and cubed butter to the food processor bowl.
4. Step 4: With the food processor running, slowly add ice water one tablespoon at a time until the mixture forms a soft dough that holds together. You may not need all the water.
5. Step 5: Turn the dough out onto a piece of plastic wrap, form it into a disk, then wrap tightly and refrigerate for 30 minutes.
6. Step 6: Preheat your oven to 400°F (200°C) and prepare two baking sheets with parchment paper or silicone baking mats.
7. Step 7: On a floured surface, roll the dough out to about 1/8 inch thickness. Cut into shapes using a 2-inch round cookie cutter or your preferred shape.
8. Step 8: Carefully transfer the crackers to the prepared baking sheets using a thin spatula. Lightly sprinkle with additional sea salt.
9. Step 9: Bake for 13 to 15 minutes until the crackers are golden brown and crisp. Remove the trays from the oven and allow the crackers to cool completely on the baking sheets.
10. Step 10: Once cooled, store the crackers in an airtight container. They will keep well for up to one week.

Tips & Variations

• For extra flavor, try adding a pinch of smoked paprika or cayenne pepper to the dough.
• Use sharp cheddar for a more pronounced cheese taste or experiment with different cheese varieties for unique flavors.
• If you don’t have a food processor, you can make the dough by hand using a pastry cutter or your fingers to blend the ingredients.

Storage

Store cooled crackers in an airtight container at room temperature. They stay fresh for about one week. To re-crisp softened crackers, warm them in a 300°F oven for 3-5 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these crackers gluten-free?

Yes, using rice flour as the recipe suggests keeps these crackers gluten-free. Just ensure your other ingredients are certified gluten-free if needed.

Can I freeze the dough?

Absolutely. Wrap the dough disk tightly and freeze for up to one month. Thaw in the refrigerator before rolling and cutting.

Cheddar and Herb Rice Flour Crackers Recipe

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★★★★★

4.9 from 82 reviews

• Author: Naomi
• Total Time: 1 hour 3 minutes
• Yield: 35 crackers 1x
• Diet: Vegetarian

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Description

These Cheddar Cheese Crackers are a delightful homemade snack featuring a flaky, buttery texture infused with fresh rosemary and chives. Made with a crisp, golden exterior and rich cheese flavor, they are perfect for entertaining or a savory bite anytime.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup rice flour (or use all-purpose flour)
• ¼ teaspoon Sea salt, fine-grained (plus additional salt for sprinkling on top)

Herbs

• 1 tablespoon fresh rosemary (chopped)
• 2 tablespoons fresh chives (chopped)

Dairy

• 6 tablespoons unsalted butter (cut into cubes)
• 5 ounces Cotswold Cheese (or use cheddar cheese, Gouda, Swiss, Havarti, Cotija, Monterey Jack or Pepper Jack cheeses)

Liquids

• ⅓ cup ice water

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Instructions

1. Prepare Cheese and Herbs: Crumble the cold Cotswold cheese into small pieces in the bowl of a food processor. Add the chopped fresh rosemary and chives to the bowl.
2. Add Dry Ingredients and Butter: Add the flour, salt, and cubed unsalted butter to the food processor bowl.
3. Form the Dough: Pulse the food processor while gradually adding ice water one tablespoon at a time until the mixture forms a soft dough that holds together. You may not need all the water.
4. Chill the Dough: Turn out the dough onto plastic wrap, shape it into a disk, wrap tightly, and refrigerate for 30 minutes to firm up.
5. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 400° F (200° C). Line two baking sheets with parchment paper or silicone mats.
6. Roll and Cut Dough: On a floured surface, roll out the chilled dough to about 1/8 inch thickness. Cut dough into desired shapes using a 2-inch round cookie cutter or your preferred shape.
7. Transfer and Season: Use a thin spatula to transfer the cracker rounds onto the prepared baking sheets. Lightly sprinkle additional sea salt on top of each cracker.
8. Bake: Bake in the preheated oven for 13-15 minutes or until the crackers are golden brown and crisp.
9. Cool: Remove from oven and allow crackers to cool completely on the baking sheets to maintain crispness.
10. Store: Once cooled, store the crackers in an airtight container. They will keep fresh for up to one week.

Notes

• Use cold cheese and butter to ensure a flaky cracker texture.
• If you prefer strong cheese flavor, choose sharper cheeses like aged cheddar or pepper jack.
• You may substitute rice flour with all-purpose flour if desired.
• For thinner crackers, roll the dough thinner than 1/8 inch, but watch the baking time carefully to avoid burning.
• Store crackers in an airtight container at room temperature to keep crisp.
• These crackers make an excellent pairing with dips, cheese boards, or as a standalone snack.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Snack
• Method: Baking
• Cuisine: American

Keywords: cheddar cheese crackers, homemade crackers, savory snack, rosemary crackers, cheese snacks, easy homemade crackers