Zesty Cheddar Cheese Crackers

Course Appetizer


  • 3/4 cup unsalted butter, softened
  • 8 oz block of Sharp Cheddar cheese, shredded (do not use pre-shredded cheese)
  • 1 tsp FRENCH PANTRY Garlic Paprika Salt
  • 2 tsp FRENCH PANTRY Meat Herb Blend
  • 2 cups flour


  • Place 5-line tray on Perforated Baking Sheet and set aside.
  • Beat first 4 ingredients at medium speed with your stand mixer (paddle attachment) or hand mixer until blended.
  • Gradually add flour, beating just until combined.
  • Place in freezer for at least 2 hours or until ready to bake. I like to make these well ahead of when I need them and once they are frozen I can pop them out of the tray, wrap well in plastic wrap and store in a plastic bag in the freezer until I’m ready to bake them.
  • To bake them, preheat the oven to 350°F degrees. Set Bonmat on Perforated Baking Sheet and set aside.
  • Remove frozen cheese log from freezer and using a sharp knife (I use a cheese knife),make thin slices off the log to create a thin square cracker.  Place flat on the Bonmat.  Bake 12-15 minutes or until lightly browned.  If you prefer a crisp cracker, make sure your cracker is very thin. These taste like a savory shortbread if I make them thicker and a zesty cheddar cheese cracker when I make them thinner.
  • Cheesestraw option: Immediately after making the dough, you can omit the freezing step and using your pastry bag fitted with the large star tip, make little 3-4 inch long cheese straws and bake on your Bonmat for 11-12 minutes.