Monday, March 9, 2020

Cheesy, Crunchy Mini Crackers #BreadBakers

BreadBakers#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the BreadBakers home page

We take turns hosting each month and choosing the theme/ingredient. This month Sneha of Sneha's Recipe is hosting and crackers are the theme.

If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at

Crackers, huh? I love crackers!! I've made heart-shaped chive crackersPane Carasau, a traditional Sardinian flatbread; seeded garbanzo crackers; and homemade saltine crackers. Before I get to my recipe to today, though, here's the rest of the crew's cracker offerings.

Cheesy, Crunchy Mini Crackers

These are super fast as you combine everything in the food processor, roll them out, and bake for just a few minutes. They are cheesy, crunchy, and delicious. You can use these as you would oyster crackers and float them in a soup; but we just snacked on them by the handful.


  • 1 1/2 C all-purpose flour
  • 1/4 t cayenne pepper
  • 1/4 t smoked paprika
  • 2 C shredded cheese (I used a combination of parmesan, asiago, and aged mozzarella)
  • 1/2 C butter, cubed
  • 1 to 2 T vodka (or you can use water)
  • Also needed: parchment paper, rolling pin, mini cutters (or you can just cut into small squares)


Place flour, spices, cheese, and butter in the bowl of a food processor. Cover and pulse until evenly blended. Add vodka or water until a stiff dough forms. Turn the dough into a bowl and press it into a ball. Wrap tightly in plastic wrap and chill for at least 30 minutes.

While the dough chills, preheat the oven to 350 degrees F. Line baking sheet with parchment paper or a silicone baking mat.

Roll dough to about 1/8" thickness on a lightly floured surface or between two sheets of lightly floured parchment paper.

Cut into desired shapes with a small cookie cutter or cut basic squares approximately 1" in size. Gently transfer shapes to prepared baking sheet using a thin spatula. For larger crackers, use the tip of a chopstick or skewer to make a small hole in center of each cracker. For these tiny ones, I didn't do that.

Bake for 12 to 14 minutes or until the bottoms just begin to brown. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

I floated these in some homemade soup the other day. Delicious!


  1. I need a tiny cutter like yours, Camilla! When I made oyster crackers a while back, I ended up using the open side of a decorating tip to cut them but then they lacked the scalloped edge. I love your flavors! My kind of cracker!

  2. I love food processor crackers! These sound delish!

  3. Those are the cutest little crackers!

  4. These are adorable! I bet they would be cute in fish shapes =) Plus they're cheesy, which is just about my favorite cracker flavor.

  5. Your crackers look delicious Camilla. Love the floral cutter.

  6. Homemade crackers looks delicious I love your version of mini crackers, Love it.

  7. Give that bowl of soup with delicious crackers, floating in, making me feel hungry!

  8. here's what sounds good
    frozen thin cheese pizza
    add shredded 4 cheese blend
    bake 2 minutes extra, at 400°
    if it's not greasy looking use different cheese next time.