Homemade Cheese Herb Crackers (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
190 grams all-purpose flour
02 -
1 teaspoon baking soda
03 -
1 teaspoon fine sea salt
04 -
2 tablespoons granulated sugar
→ Cheeses
05 -
60 grams sharp cheddar cheese, finely shredded
06 -
35 grams parmesan cheese, finely shredded
→ Herbs
07 -
1 tablespoon fresh rosemary, finely chopped
08 -
1 teaspoon fresh thyme leaves
→ Wet Ingredients
09 -
240 millilitres buttermilk or whole milk mixed with 1 tablespoon vinegar
# Instructions:
01 -
Preheat oven to 175°C. Lightly grease a large loaf pan with nonstick spray.
02 -
In a mixing bowl, blend flour, baking soda, salt, sugar, cheddar cheese, parmesan, rosemary, and thyme until evenly combined.
03 -
Pour buttermilk into the dry mixture and stir until a thick, even batter forms.
04 -
Transfer batter into the prepared loaf pan. Bake for 35–40 minutes, or until a toothpick inserted in the centre exits clean.
05 -
Allow bread to reach room temperature. Wrap in foil and freeze for at least 2 hours or overnight for optimal slicing.
06 -
Preheat oven to 200°C. Remove bread from freezer and let stand for 5–10 minutes. Use a serrated knife to cut into 3 mm slices, aiming for uniformity.
07 -
Arrange bread slices cut side down on an ungreased baking tray. Bake for 12–15 minutes until golden and crisp at the edges.
08 -
Let the crackers cool completely on a wire rack to allow further drying. These are best consumed the day of baking.
09 -
For extra crispness, reheat dried crackers in an oven at 150°C for 3–5 minutes before serving. Allow to cool briefly.
# Notes:
01 -
Uniform slicing ensures even baking and crisp texture; partially frozen bread slices cleanest.
02 -
Crackers retain best texture when enjoyed fresh, though they can be re-crisped if needed.