Swiss Cheese Rosemary Crackers

These easy homemade Swiss Cheese Rosemary Crackers are delicious and perfect pair with cheese. The dough comes together in minutes - and it’s freezer friendly.

Course Appetizer

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings crackers ( 25 crackers each log)

Calories 40kcal

Author Oriana Romero

Ingredients

2 cups all-purpose flour
1 teaspoon kosher salt
2 teaspoons garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon mustard
1 tablespoon fresh rosemary, finely chopped
4 tablespoons cold unsalted butter, cut into small pieces
1 1/2 cup finely grated Swiss cheese
1/2 cup whole milk

Instructions

In a bowl, whisk together flour, salt, garlic, cayenne pepper, mustard and rosemary.
Add butter and work in butter with fingers until crumbly.
Stir in cheese; mix to combine.
Stir milk into flour mixture and mix until dough forms.
Divide the dough into two equal parts. Shape each part into a log (2-inch-wide approx.) Wrap in plastic; freeze 1 hour or up to 2 months.
To bake the crackers: Preheat oven to 350º F. Line a baking sheet with parchment paper. Cut the log into 1/8-inch-thick rounds; arrange on baking sheets. Bake, rotating sheets once, until edges are golden, about 15 - 18 minutes. Transfer the baked crackers to a wire rack to cool completely. The crackers will crisp further as they cool.

Notes

Store the crackers in an airtight container on the counter for up to 5 days. If the crackers are a little old, you can reheat them to make them crispy again. Just lay them on a baking sheet and put them in a 350°F oven for a couple of minutes.

Nutrition