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Swiss Cheese Rosemary Crackers | Mommy's Home Cooking

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 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 50 crackers ( 25 crackers each log)
Calories 40kcal


  • 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


  • 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.


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.


Calories: 40kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 54mg | Potassium: 12mg | Vitamin A: 65IU | Calcium: 29mg | Iron: 0.3mg