These savory little crackers are cheesy, spicy and flaky and make a great party snack…or anytime snack. Full of cheddar cheese, herbs and spices, they’re like Cheez-Its, Goldfish and Cheddar Bay Biscuits all wrapped up into one.
Warning: This post contains a recipe for homemade Cheez-Its that you’ll surely want to double because I guarantee you’re going to eat the first batch by yourself immediately. This warning *totally* doesn’t come from personal experience…but, okay, if I’m being honest with you, it definitely does. I think it safe to say everyone has a weakness when it comes to food—their kryptonite (and if the lyrics “if I go crazy will you still call me Superman” came into your head when I said that, then we can be best friends).
While I’m guilty of having a sweet tooth on occasions, I definitely have a soft spot in my heart for savory snacks—especially if they involve cheese. When I was young and just getting into cooking, I received an Emeril Lagasse cookbook called, There’s a Chef in My Soup. Intended for young chefs, it’s one of the first cookbooks I can remember cooking from and this recipe is based on one of the first recipes I can recall cooking from it—Cheesy Star Snacks.
These little crackers are delicious. If you’re a fan of Cheez-its, Goldfish, Better Cheddars or any other cheese-flavored cracker these will be right up your alley. The added herbs and spices also make them take a bit like Red Lobster’s Cheddar Bay Biscuits too. Actually, thinking back to the very first time I made these, I intentionally rolled out the dough a bit thicker than directed which resulted in little baby biscuit-like stars. Yum!
Rolled thick or thin, I love these little crackers whether served warm right out of the oven or cooled completely. However because they’re so delicious, I usually gobble them all down well before they have a chance to cool down. One thing I’ve changed from the original recipe is adding a little cayenne pepper and adding extra mustard powder. I also like to use fresh herbs when I can rather than dry.
These cheesy crackers make a great party snack or a special treat for the kiddos in their lunchbox. If it were up to me, I’d make these every week to keep on-hand, however, because they’re essentially solid cheese and butter with a little flour mixed in I have to restrain myself.
What is your food kryptonite? Are you a major sweets lover or do you prefer something savory like me? Leave me a comment below, I love hearing from you! Also, If you try these little crackers, please give them a rating and tag me on Instagram (@frydaeblog or #frydaeblog).
Spiced Cheddar Star Crackers
- 2 cups all-purpose flour
- 2 cups finely grated cheddar cheese
- 2 teaspoons salt
- 1 1/2 teaspoons dry mustard powder
- 1 teaspoon paprika
- 1/2 teaspoon fresh parsley, or 1/4 teaspoon dry
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fresh thyme, or 1/4 teaspoon dry
- 1/2 teaspoon fresh oregano, or 1/4 teaspoon dry
- 1/2 teaspoon fresh basil, or 1/4 teaspoon dry
- 1/4 teaspoon black pepper
- 1/8 teaspoon celery salt
- 1/8 teaspoon cayenne pepper, optional
- 8 tablespoons (1 stick) cold, unsalted butter
- 1/4 cup cold water
- 2 egg whites, for egg wash
- Combine flour, cheese, salt, dry mustard powder, herbs and spices in a mixing bowl. Stir to combine.Next, cut the butter into small pieces and then add to the flour mixture. Using a pastry blender or fork, work the butter into the flour mixture until it resembles coarse, pea-sized crumbs.Add the cold water to the bowl a tablespoon at a time and continue to work the mixture together with your fingers until a soft, smooth dough forms. Shape into a ball and then cover with plastic wrap. Place the dough into the fridge to chill for at least 30 minutes (or overnight).When you’re ready to bake the crackers, preheat oven to 375°F with the rack positioned in the middle.Remove dough from the refrigerator and turn out onto a lightly floured surface. Using a rolling pin, roll out the dough to 1/8″ thick. Using a 1-inch star cookie cutter (or any small shape) begin to cut out the dough. Place stars onto a cookie sheet lined with parchment paper. These don’t spread out when they’re baking so you can place them close together, just make sure that they’re not touching. Repeat until all the dough is cut out and cookie sheets are full of crackers.Brush each cracker with a little egg wash, then place crackers into the preheated oven and bake for 12-15 minutes until golden brown. If you’re baking more than one tray at a time, rotate the pans after 6-8 minutes to ensure even cooking. Remove immediately and let cool. Then put into an airtight container and store for 3-5 days.
If you don’t have any small cookie cutters, you can also use a pizza cutter to cut the dough into strips and then again in the other direction to create 1-inch squares. Discard the rough edges and roll out again and repeat until all the dough is cut up. Adapted From: Emeril Lagasse