This recipe for The Best Baked Cheese Crackers is featured in my cookbook, The Brazilian Kitchen, and it’s perfect for the holidays. Come November, I make a double batch and freeze a few logs so that for each holiday party, all I have to do is cut the crackers and stick them in the oven —as you can see in the video HERE.
When I was 15 years old, I learned this recipe from Gracia Vienna, a cooking teacher under whom I took my first official cooking course in Rio. This recipe has remained a snacking mainstay for me ever since. I love the taste of the beautiful golden cheese crust, the buttery flavor, and the crumbles around the edges. The mixture of parmesan and gruyere is the ultimate umami taste. The Best Baked Cheese Crackers is an excellent addition to your cheese board, that particular time before dinner when the conversation is warming up and everyone is gathering in the kitchen. You’re opening the wine; she is placing the flower bouquet in a vase, and these Baked Cheese Crackers are passing around and contributing to the ambiance—and taste of the party.
As you can see in THIS video, I used the food processor machine to prepare the dough. You can also use an electric mixer if you don’t have one. Notice in the recipe and the video that I added a little spice to the dough: salt, pepper, and nutmeg. I love the taste of nutmeg with cheese, and The Best Baked Cheese Crackers is the perfect vessel to showcase the beauty of spice in cheese. If you feel adventurous, try a bit of smoked paprika.
Once the dough is made, I divide it into logs, date them, and freeze them. It doesn’t get any easier than that. This Is How We do It! Ha! Yes! That’s the song I chose to use in THIS video for The Best Baked Cheese Crackers. A bit of dance with our cheese and wine, and the holidays became another miracle party around the sun!
The Best Baked Cheese Crackers
See video HERE
Makes about 45 crackers
1 ¼ cup + 1 tablespoon all-purpose flour, sifted
1 stick + 6 tablespoons (200 g) unsalted butter, cut into cubes
½ teaspoon salt
1 ½ cups (100g) finely grated Parmesan cheese
1 ½ cups (100g) finely grated Gruyere cheese
- Preheat the oven to 350˚ F. Line a baking sheet with parchment paper or a silicone mat.
- In a food processor, process the flour and butter until the dough begins to come together.
- Add the salt and two kinds of cheese and process everything until it is just blended about 1 minute. Transfer the mixture to a lightly floured surface and gather it into a ball. Wrap in plastic and chill in the refrigerator for at least 1 hour (or up to 3 days; you can also freeze the dough for up to 2 months).
- Remove the dough from the refrigerator and using a small ice-cream scooper, make 1- inch balls. Press them gently between the palm of your hands to flatten them out, as you would with a cookie.
- Arrange the crackers on the prepared baking sheet, leaving a 1-inch space between them. Bake until the crackers are lightly golden brown, about 13 to 15 minutes.
- Remove the tray from the oven and transfer the crackers to a wire rack to cool.
- Eat slightly warm or at room temperature. Store the crackers in a plastic container fitted with a tight lid and keep them in the refrigerator for up to 5 days. To reheat, place a batch on a baking sheet in a 350˚F oven for 3 to 4 minutes.
If you liked this recipe you might also enjoy:
French Cheese Puffs (Gougere)
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