Leaf-Shaped Cheddar Cheese Crackers for the Fall
Bite-size, savory cheddar cheese crackers, cut with mini-leaf cookie cutters for the perfect fall snack.
When fall rolls around I find myself tugged back into the kitchen. I find that I’m more inclined to prepare more (relatively) elaborate meals than the salads and grilled meats of our summer fare. And while I don’t pull out my mixer too often during the summer months, that appliance is just getting warmed up for the baking that will start soon and continue through Christmas.
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Recently, I spied this set of mini-autumn leaf cookie cutters and began to noodle ways to put them to good use. I know I will be using them to decorate my pies for Thanksgiving, but I was anxious to try them out beforehand.
A quick batch of these Cheddar Cheese Crackers was the perfect medium.
I played around with recipes and ultimately decided upon a variation of one of Martha Stewart’s recipes. It’s basically a pie dough with cheese and savory spices. You could very easily make alterations…after they were in the often I thought…”hmmm…I should’ve added a pinch of onion powder!”
Like any pie dough, process it as little as possible. The more it is processed and handled, the tougher the dough becomes.
A sprinkle of paprika, smokey or sweet, adds a touch of autumn red to the leaves.
These cheddar cheese crackers are delicious on their own and would be perfect for a fall gathering or tailgate party. But I can also see using them as ‘croutons’ in your favorite tomato soup. If you are looking for a delicious tomato soup that is low-fat and dairy-free, check out my recipe here. You may be surprised at what I used to make it so rich and creamy without the cream.
Cheddar Cheese Crackers
Ingredients
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 3/4 tsp salt
- 1/2 tsp cayenne pepper
- 1/2 tsp dry mustard
- 4 TBS unsalted chilled and cut into square
- 8 ounces extra-sharp cheddar cheese grated
- 4-5 TBS ice cold water
Instructions
- In the bowl of a food processor place flour, oats, salt, cayenne pepper and dry mustard. Pulse to combine
- Add the butter and pulse until mixtures resembles a coarse meal.
- Add the cheese and pulse until cheese pieces are finely chopped
- With your machine running, slowly add the water and process until the dough holds together
- Flatten dough between 2 sheets of wax paper and chill for at least 1 hour
- Preheat oven to 350'F
- Roll out dough on floured surface to 1/4" thickness and cut with cookie cutter
- Transfer to baking sheet and bake for 14 minutes (may need to adjust baking time depending on size of cracker. The 14 minute worked for my 1.5" by 2.5" cutters)
- Allow to cool and then store in an air tight container
Nutrition
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Hugs,
Yum! I’m going to make these with my 3rd grade cooking class!q
Oh, they would be perfect for young chefs! Enjoy…let me know how they work out.
Hugs, Lynn
These look delicious. Crackers have been on my “must try” list. Thanks for inspiring me to try something new.
These are so easy Denise…more of a cheesey pastry than a cracker…and if it’s pastry PLUS cheese you know it’s good!
Yum! These look addictive ?
Sadly, they are! But then again, it’s pie crust with cheese…so of course!
Of course!
Just wanted to tell you that we have 2 daughters that live in Wilmington and visit as often as we can. Our daughter Jennifer,fell in love with Wilmington after college and also with our wonderful son-in-law, David Holden, a history teacher at Laney High for 20 years now. Alison wanted to move near her sister , so that’s 2 of our 6 children living in a great place to visit. Thanks for all your wonderful emails each week with great ideas?
I just wanted to write and let you I love your blog! I’m currently knitting the baby eyelet blanket and its beautiful. I took the Pumpkin Cheesecake Bars to work and they were a huge hit. Keep all that good stuff coming!
Your #1 Fan,
Paula
Oh Sweet Paula!
You just made my day!! Thanks so much for taking the few minutes to write and share some love.
I truly enjoyed knitting that baby blanket…looking forward to making some more. In fact, I may just knit some in advance! And so glad your co workers loved those bars…they are so tasty!
I so very appreciate knowing that I have readers like you…makes me excited to get up every day and write.
Wishing you a fantastic weekend.
Hugs, Lynn
My sons favourite snack are cheese biscuits like these. I think I will try and get him to make some this weekend. No cute fall cookie cutters though. We do however have some shaped like Ninja’s which we use for Ninja breadmen.
Hey Claire…they’d be perfect Ninja men! In fact, cheese crackers are good no matter what shape they are!
This looks so yummy for autumn! I’m pinning and sharing on my social media.
Oh thanks Trisha…hope you enjoy!
I just wanted to write and let you I love your blog! I’m currently knitting the baby eyelet blanket and its beautiful. I took the Pumpkin Cheesecake Bars to work and they were a huge hit. Keep all that good stuff coming!
Your #1 Fan,
Paula
This looks so yummy for autumn! I’m pinning and sharing on my social media.
I just wanted to write and let you I love your blog! I’m currently knitting the baby eyelet blanket and its beautiful. I took the Pumpkin Cheesecake Bars to work and they were a huge hit. Keep all that good stuff coming!
Your #1 Fan,
Paula
This looks so yummy for autumn! I’m pinning and sharing on my social media.
These look delicious. I have always wanted to try making crackers. My favorite flavored crackers are with rosemary and olive oil. I wonder how these would be with a milder cheddar and rosemary. I’ll try the original recipe first, though. Unfortunately, I don’t have a food processor, so I would have to use a more traditional method for the dough. I’m guessing I would have use finely grated cheese in that case.
Hi BetteAnn,
Oh girlfriend, you are speaking my love language with Rosemary and Olive Oil. I think anything with rosemary would be delicious!And yes, I would use a finely grated cheddar since you don’t have a food processor.
Happy Baking, my friend.
Hugs,
Lynn
My husband is allergic to oatmeal. Is there something I could substitute for it?
Hi Lynne,
The only thing I can thing of would be another ‘flake-y’ type grain like rice bran or quinoa flakes.
If you do try a substitute, I’d love to know how it works out to share with our readers.
Hugs,
Lynn
I made mine with half whole wheat and half all-purpose. I also substituted wheat bran for the rolled oats (as my husband is allergic to oats). I enjoy them. The thicker pieces remind me more of pie dough and the thinner ones remind me more of Cheese-its.
Oh Good…I’m glad the substitution works. I appreciate you checking back in so that others can benefit.
Have a great Fall day!
Hugs,
Lynn