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Cheesy Slice-and-Bake Crackers

3.9

(19)

Image may contain Sliced Food Bread Dish Meal Cracker and Plant

Think of these like cheese and crackers all rolled into one snappy, tangy, toasty snack. Double the recipe and keep a log stashed in your freezer for when you need a quick dinner party appetizer or potluck dish. Just thaw, slice, and bake.

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What you’ll need

Recipe information

  • Yield

    Makes about 35

Ingredients

6

ounces extra-sharp white cheddar cheese

Small handful of chives (about 15)

1¼

cups all-purpose flour

1½

teaspoons kosher salt

½

teaspoon sugar

Pinch of cayenne pepper

6

ounces chilled cream cheese

3

tablespoons poppy seeds

Preparation

  1. Step 1

    Grate 6 oz. cheddar on the medium holes of a box grater, letting shreds fall into a medium bowl.

    Step 2

    Slice a small handful of chives very thinly and add to bowl with cheese. Add 1¼ cups flour, 1½ tsp. salt, ½ tsp. sugar, and a pinch of cayenne. Toss mixture with your hands until cheese is coated in flour and ingredients are evenly distributed.

    Step 3

    Cut 6 oz. cream cheese into ½" pieces and add to bowl with flour mixture. Using your hands, quickly smash pieces into flour. Work until cream cheese disappears into flour and only a few dry spots remain.

    Step 4

    Knead dough in bowl 2–3 times to bring it together. Transfer dough to a 1-gal. resealable plastic bag. Seal bag, pressing out air.

    Step 5

    Press dough to bottom of bag, forcing it into the crease with the back of a knife so you have a tight log that spans width of bag. Roll log over work surface a couple of times to smooth sides into an evenly round shape.

    Step 6

    Freeze dough until very firm but not yet frozen, 15–20 minutes. Meanwhile, place racks in upper and lower thirds of oven; preheat to 350°. Line 2 baking sheets with parchment paper.

    Step 7

    Cut open bag with your knife. Take out dough. Carefully sprinkle 3 Tbsp. poppy seeds across work surface (do this gently so they don’t fly everywhere). Roll dough over poppy seeds, pressing into dough, until log is completely and evenly coated. Discard any poppy seeds that don’t stick.

    Step 8

    Quickly and confidently slice dough into thin rounds with a sharp knife, aiming for even slices between ¼"–⅛". Rotate log every few slices to keep bottom side from flattening out. Transfer rounds to prepared baking sheets, spacing about 1" apart (crackers won’t spread as they bake).

    Step 9

    Bake crackers, rotating sheets front to back and top to bottom halfway through, until tops and edges are golden, 25–30 minutes. Crackers will crisp as they cool, so let cool completely on baking sheet.

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Reviews (19)

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  • There’s no temperature setting

    • Anonymous

    • 7/19/2022

  • These came out looking awful and tasted about as good as they looked. Too salty, real gross. No thanks.

    • Anonymous

    • Monroe, WA

    • 4/9/2021

  • Great flavor! I kept the recipe as-is with the addition of 2 Tb water per other reviewers and they came together nicely. After freezing the dough 20 minutes it was still a little squishy so my crackers were more ovular than the nice round ones in the image. Question: if these aren’t all consumed right away, how would you store them? I fear leaving them in a sealed bag will cause them to lose their crispness. Anyone?

    • yagurlcarly

    • Tucson, Arizona

    • 7/21/2020

  • These crackers were great! Would recommend trying to slice them closer to 1/8" than 1/4", bc if they're too thick they get really hard and weird to chew.

    • Anonymous

    • Columbia, SC

    • 1/11/2020

  • I don't understand why people are modifying this recipe. It's perfect just the way it is. I've made it multiple times and it comes out perfect every time. Everyone loves these crackers.

    • Clucker

    • Connecticut

    • 1/5/2020

  • Tremendous crackers. Uped the amount of cream cheese. Need to mix until moist then compress.

    • dharper99

    • Cleveland

    • 11/24/2019

  • If you slice these 1/8 of an inch, they fall apart. If you slice them as thick as shown in the video, they don’t get crispy and are chewy, instead. If they get brown, the cheese burns and they taste terrible.

    • Anonymous

    • Minnesota

    • 11/21/2019