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Cheese Crackers


2 cups Cup4Cup flour

2 teaspoon kosher salt

1/4 teaspoon white pepper

2 1/2 teaspoon dry mustard

1/4 teaspoon cayenne pepper

3/4 cup unsalted butter, cold, cut into pieces

1 cup shredded sharp cheddar cheese, cold

4-5 tablespoons cold water


1. Place the flour, salt, white pepper, dry mustard and cayenne pepper in the bowl of a food processor. Pulse to mix.

2. Add the cold butter into the food processor. Pulse until the butter pieces resemble the size of a pea. Add in the chilled shredded cheese, and pulse once.

3. Add in 4 to 5 tablespoons of cold water, one tablespoon at a time. Pulse until the mixture has just formed into a ball.

4. Wrap the cracker dough in plastic wrap and chill for 30 minutes in the refrigerator.

5. Roll out dough to about 1/8 to 1/16 inch thick on a lightly floured work surface. Cut into desired shape, circles, squares, etc.

6. Place crackers on a parchment lined baking sheets.

7. Bake in a preheated 350°F oven for 10 minutes or until edges are lightly golden brown and crisp.

8. Store in an airtight container.