Homemade Dill Cheese Crackers (Print Version)
# Ingredients:
→ Dough Ingredients
01 -
4 tablespoons cold butter, diced
02 -
1 cup all-purpose flour (125g)
03 -
1/2 teaspoon salt (2.5g)
04 -
1/2 teaspoon onion powder (2.5g)
05 -
1/2 cup Aged Havarti Cheese or aged Gruyère, finely grated (60g)
06 -
1 tablespoon fresh dill, finely chopped or 1 1/2 teaspoons dried dill
07 -
3–4 tablespoons heavy cream or half & half, cold (45-60ml)
# Instructions:
01 -
In the bowl of a food processor or blender, pulse together the grated cheese, diced cold butter, all-purpose flour, salt, onion powder, and dill. Add the cold heavy cream or half & half, one tablespoon at a time, and pulse a few more times until the mixture begins to form a ball or looks like clumpy, wet sand.
02 -
Turn the mixture out onto a sheet of plastic wrap and pat it into a disk shape. Optionally, you can roll the dough out to your desired thickness at this point by covering it with a second sheet of plastic wrap before rolling. Wrap the dough well and refrigerate it for a few hours or overnight to firm up.
03 -
When ready to bake, preheat your oven to 400°F (200°C). Line a baking pan with parchment paper or a silicone baking mat and set aside.
04 -
Remove the dough from the refrigerator. If you haven’t rolled it out already, roll it out to about 1/4 inch thickness (or thinner if desired). Use a cookie cutter or pizza cutter to cut out or slice the dough into your desired shapes. Place the cut shapes onto the prepared baking pan. Prick the tops of each cracker a few times with the tines of a fork to prevent puffing during baking.
05 -
Bake the crackers in the preheated oven for 10 to 12 minutes, or until the tops begin to turn a light golden brown. Remove the crackers from the oven and let them cool completely on the baking pan before serving.