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Smoked Gouda Crackers Recipe
Ash Tyrrell

Smoked Gouda Crackers Recipe

I started making these smoked gouda crackers a few winters ago when I wanted something a little more special than store-bought crackers for a cheese board. I remember pulling my first batch out of the oven and being shocked at how much flavor a handful of simple ingredients could hold.
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Total Time 1 hour 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 cup all-purpose flour — regular flour works fine or use a gluten-free blend if you need it
  • ½ teaspoon salt — helps balance the richness of the cheese
  • ¾ cup shredded smoked gouda — grate it fresh off the block for the best melt and flavor
  • 4 tablespoons coconut oil not melted — keeps the dough firm and gives the crackers a light crumb
  • 1½ teaspoons chopped fresh rosemary — fresh rosemary gives a much brighter flavor than dried
  • ½ teaspoon black pepper — adds a subtle warmth that plays well with the smokiness
  • 5 tablespoons buttermilk — brings the dough together and adds a slight tang

Method
 

  1. Add your flour to a mixing bowl, then use a fork to cut in the coconut oil until the mixture looks crumbly. This step is important because it keeps the crackers from turning greasy once baked. Work quickly so the oil doesn't soften too much from the warmth of your hands.
  2. Pour in the buttermilk and stir until everything is well incorporated into a rough dough. The mixture should hold together when pressed but shouldn't feel sticky or wet. If it feels too dry, add a small splash of more buttermilk.
  3. Add the shredded smoked gouda, chopped rosemary, salt, and pepper to the bowl. Use your hands to mix everything together until the cheese and herbs are evenly distributed throughout the dough. This is where all that smoky, herby flavor really comes together.
  4. Wrap the dough tightly in plastic wrap and refrigerate it for 30 minutes to an hour. Chilling firms up the fat again, which makes the dough much easier to roll out and cut into clean shapes later.
  5. Once chilled, place the dough on a lightly floured surface and roll it out to an even thickness. Use a cookie cutter to cut out your crackers, then poke a few holes in the center of each one with a fork or toothpick so they bake evenly.
  6. Preheat your oven to 400 degrees and bake the crackers for about 15 minutes, until they're lightly golden around the edges. Let them cool completely on the pan before serving, since they'll continue to crisp up as they sit.

Notes

  • I always grate my own smoked gouda instead of buying pre-shredded, since it melts and mixes in so much better.
  • I roll my dough on parchment paper, which makes transferring the cut crackers to the baking sheet way less messy for me.
  • I try to roll the dough thin and even, since thick spots always bake unevenly on me.
  • I like doubling the batch, because these disappear fast whenever I bring them to a get-together.
  • I let mine cool completely before storing, otherwise trapped steam makes them go soft.