These very cheesy crackers, sprinkled with caraway seeds or salt or even sesame seeds, are the perfect appetizer for any party.
Test Kitchen Notes
I like homemade crackers. They're infinitely more interesting than what you'll find in a supermarket aisle—so I was intrigued by this cracker recipe. I needed to add two more ounces of butter to the dough in order to be able to roll it out; the resulting crackers were crisp and fragile, and very rich. I’d recommend serving with a beer. —Tim from Wpg
grated Gouda or cheddar cheese
very cold butter, cubed
Caraway seeds, to sprinkle (or sesame seeds or flaky salt)
In This Recipe
Place everything (minus the egg and seeds) in a food processor and pulse a few times until combined and crumbly. Taste the pastry and add more salt if you wish; it should be on the saltier side. Form a ball, wrap it in plastic wrap, and refrigerate for 1 hour.
Preheat the oven to 350° F. Line two baking trays with parchment paper.
Roll the pastry on a floured surface (it is easier to do this in 2 batches) and cut the pastry into 1- x 2-inch rectangles using a very sharp knife. Place the crackers onto the baking trays and brush them with the whisked egg. Sprinkle them with caraway seeds.