Classic White Cheddar Crackers

You may have noticed the new cheese on the block. Darigold rolled out a new line of white cheddar cheeses and they are delicious and available at Northwest grocery stores. Darigold also produces a magazine called FRESH that’s full of recipes featuring Darigold products. We melted over this recipe for white cheddar crackers. You can make crackers pretty easily with ingredients you likely have in the pantry — and of course 8-ounces of extra sharp white cheddar Darigold.


  • 2 cups flour
  • ¾ teaspoon kosher salt, plus additional for sprinkling
  • ½ teaspoon baking powder
  • ¼ teaspoon ground cayenne pepper
  • 6 tablespoons (¾ stick) Darigold butter, softened
  • 8 oz. Darigold extra-sharp white cheddar cheese
  • 3-4 tablespoon ice water
  • 1 egg white, lightly beaten with 1 teaspoon water


Add flour, salt, baking powder and cayenne to the bowl of a food processor; pulse to combine. Add the butter and cheese and pulse until well mixed. Add 3 tablespoons of ice water and pulse until mixture starts to hold together; add additional water if necessary. Divide the dough in half, form into 2 cubes and wrap in plastic wrap. Freeze 20 minutes.

Using one cube at a time, roll the dough on a lightly floured surface to a ⅛-inch thickness. Cut the dough into ¾-inch strips (for small crackers) or 2-inch strips (for large crackers) with a fluted pastry wheel. (A pizza cutter or sharp knife may be substituted.) Cut the dough crosswise to make ¾-inch or 2-inch squares. Poke a hole in each with the bottom of a skewer or other pointed object and place squares on a baking sheet lined with parchment; freeze until firm (10-15 minutes). Repeat with the remaining dough.

Remove one baking sheet from the freezer; brush the dough with the egg and sprinkle with salt. Gently separate crackers on baking sheet, leaving space between each cracker. Bake at 350°F 15 to 18 minutes, or until puffed and crisp. Transfer to a cooling rack and repeat with the remaining dough. Store crackers in airtight containers at room temperature. Makes 20 dozen small or 48 large crackers.

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