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Paprika Cheese Crackers Recipe
Ash Tyrrell

Paprika Cheese Crackers Recipe

I started making these paprika cheese crackers the week I ran out of patience for store-bought snack boxes, and I haven't looked back since. There's something so satisfying about slicing a log of cheesy dough and watching it turn into golden, crispy rounds in the oven.
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Total Time 1 hour
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter softened — brings richness and helps the dough turn crisp instead of tough
  • 8 oz sharp cheddar cheese freshly grated — grate it yourself rather than using pre-shredded, since bagged cheese won't melt or bind as smoothly
  • 2 cups all-purpose flour — gives the crackers just enough structure without making them dense
  • 1 teaspoon smoked paprika — this is where all that deep savoury flavor comes from
  • ½ teaspoon kosher salt — balances the richness of the butter and cheese
  • ¼ teaspoon cayenne pepper optional — adds a gentle kick if you want a spicy cheese crackers recipe
  • Flaky sea salt for topping — gives each cracker a nice crunchy finishing touch

Method
 

  1. Add the softened butter, grated cheddar, flour, smoked paprika, and salt to a food processor. Pulse everything together until it forms a soft, slightly crumbly dough that holds together when pressed between your fingers.
  2. Turn the dough out onto a sheet of plastic wrap and shape it into a log about 2 inches thick. Roll the plastic tightly around it, twisting the ends closed so the shape stays firm and even.
  3. Place the wrapped log in the refrigerator for at least 30 minutes. This step firms up the butter again, which makes slicing so much easier and keeps the crackers from spreading too much in the oven.
  4. Once chilled, unwrap the log and slice it into rounds about a quarter-inch thick. Lay the slices on a parchment-lined baking sheet, leaving a little space between each one.
  5. Sprinkle the tops lightly with flaky sea salt, then bake at 350°F for 12 to 15 minutes, until the edges turn golden brown. Let the crackers cool completely on a wire rack before serving, since they crisp up further as they sit.

Notes

  • I always grate my own cheese straight from the block, since pre-shredded cheese has anti-caking additives that keep the dough from coming together smoothly.
  • I let my butter soften at room temperature first, which makes it blend into the flour far more evenly.
  • I chill my dough for closer to an hour whenever I have the time, since colder dough slices into much cleaner rounds.
  • I rotate my baking sheet halfway through baking so every cracker browns evenly.
  • I always make a double batch and freeze one log, so I have fresh dough ready whenever a craving hits.