Buttery Cheese Crackers with a Hint of Smoked Paprika

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Somewhere in between a cracker and a cheese puff, these little squares of buttery joy never last long in our house! Packed full of cheese and subtly flavoured with smoked paprika, they make a delicious snack to have whenever you're feeling peckish. Try our Cheese Crackers and let us know what you think!

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"Cheese is life" is one of the more famous phrases Seb has ever said to me. And when it comes to our eating habits, it's really quite true: our cheese budget is only exceeded by the fruit and veg on our weekly shopping. Unsurprisingly, these cheese crackers are Seb's favourite snack to take to work. No matter how many I pack for him to take to work, the box always comes back empty. 

These cheese crackers aren't your ordinary crackers that snap. Perhaps I shouldn't even call them crackers... they are flaky and softer than your usual ones. They almost seem like they are made with puff pastry. One thing is certain, they are cheesy and they taste amazing on their own, no extra cheese or chutney needed! 

One tip I would give you is to keep all of your ingredients extra cold to maximise the flaky, melt in the mouth texture. Keep your butter, cheese and water in the fridge up until you need to use them. Also, if you don't have any salted butter, use unsalted and add about ¼ of a teaspoon of salt to your mixture. 

We love the subtle flavour of smoked paprika in these crackers. It's not a dominant flavour though and we only add a small amount to enhance both the cheesy taste and the colour. But if you're looking for a bit more spice in your snack, add a whole heaped teaspoon. Or even substitute it with cayenne pepper for a bit of a warm aftertaste... 

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How to Make These Buttery Flaky Cheese Crackers?

Chill all your ingredients in the fridge up until you're ready to use them.

Place the plain flour, smoked paprika, cornflour and cubed butter in a food processor (we love Kenwood) and whizz for 10 seconds until you have coarse breadcrumbs.

Add the grated cheddar and process for another 10 seconds. Pour in 2 tablespoon of cold water and pulse until the mixture looks like wet sand, add another half of a tbsp, if the mixture looks very dry.

Tip the mixture onto a workspace and knead just enough to bring it together into a ball. Flatten it out a bit, wrap it in clingfilm (Kirkland Signature clingfilm is the best!) and pop it into the fridge for 15 minutes.

Preheat the oven to 180C Fan.

Divide the dough into two. Roll out each piece into a square about 3-4mm thick, then cut into neat squares (a pizza cutter works great here). Arrange the squares onto a large baking sheet lined with baking parchment. Prick each square with a fork.

Bake for approx 16 minutes rotating the trays midway through baking. Let the crackers cool down before eating them.

The cheese crackers will keep in an airtight container for up to 5 days if they last that long 🙂

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For other snack ideas, have a look at our favourite recipes below:

• Cheese Straws with Cumin Seeds
• Seeded Sourdough Crackers (100% Discard, No Extra Flour)
• Nut & Cranberry Bars
• Apricot & Pecan Cheese Biscuits