These herb cheese crackers with rosemary bring homemade comfort right to your fingertips. I always thought making crackers at home was a whole event—like, who does that? But one lazy Sunday, I was staring into the pantry, unimpressed, and craving something crispy, salty, and cheese-loaded. So I got to work. They’re buttery, flaky, with that just-right hint of rosemary that makes your kitchen smell like you’ve got a secret chef living with you. Think of them as the lovechild of your favorite rice crackers and that creamy cheese spread you never admit to eating by the spoonful. They’re great for dinner parties, charcuterie boards, or just snacking while pretending to fold laundry. Whether you’re trying out new rosemary recipes or looking to sneak a few keto cheese crackers into your routine, this is one you’ll want on repeat. Let’s just say these go fast—so make a double batch if you’re sharing. Or don’t. I won’t judge.
Table of Contents
- 1) Key Takeaways
- 2) Easy Herb Cheese Crackers with Rosemary Recipe
- 3) Ingredients for Herb Cheese Crackers with Rosemary
- 4) How to Make Herb Cheese Crackers with Rosemary
- 5) Tips for Making Herb Cheese Crackers with Rosemary
- 6) Making Herb Cheese Crackers with Rosemary Ahead of Time
- 7) Storing Leftover Herb Cheese Crackers with Rosemary
- 8) Try these Appetizers next!
- 9) Herb Cheese Crackers with Rosemary
- 10) Nutrition
1) Key Takeaways
- Can you make cheese crackers from scratch with rosemary?
- Are homemade appetizer recipes better than store-bought snacks?
- What cheese works best for herb crackers?
- Do homemade crackers need yeast?
2) Easy Herb Cheese Crackers with Rosemary Recipe
Appetizer recipes often scare people off with long prep lists or steps that belong in a science lab. This one doesn’t. These rosemary crackers check the box for easy, satisfying, and actually fun to make. I’ve had friends hover over the tray, grabbing one after another until only crumbs remained.
We’re talking crispy, cheesy bites with a buttery crunch that leaves a whisper of rosemary behind. I never imagined I’d call a cracker cozy, but here we are. It’s the kind of snack that makes your kitchen feel a bit more like home. These little golden squares won’t ask much, but they’ll give a lot.
What’s great is how this recipe taps into familiar pantry staples. Butter, cheese, flour, and just a hint of rosemary. And if you’re into keto cheese crackers recipes or cream cheese appetizer recipes, you’ll see how this twist can work for you, too.
3) Ingredients for Herb Cheese Crackers with Rosemary
All-purpose flour: This gives the crackers structure. It’s your sturdy base that holds everything together.
Baking powder: Just a bit, to lift the dough slightly and help it crisp in the oven.
Salt: A touch brings out the flavor in the cheese and rosemary.
Cold unsalted butter: This is what gives the crackers their irresistible flake. Cut it in small pieces straight from the fridge.
Sharp cheddar cheese: Bold and tangy, this cheese carries the flavor. Shred it fresh if you can.
Fresh rosemary: The star of rosemary recipes. Just one teaspoon, finely chopped, goes a long way.
Cold water: A splash or two brings the dough together without making it soggy. Add slowly.
4) How to Make Herb Cheese Crackers with Rosemary
Step 1. Set your oven to 375°F and line a baking sheet with parchment paper. This makes cleanup a breeze and keeps the crackers from sticking.
Step 2. In a food processor, pulse together the flour, baking powder, and salt. You want the mix to look like dry sand.
Step 3. Add the cold butter. Pulse until the texture turns crumbly, like small peas throughout the mix. That’s your cue to add cheese and rosemary.
Step 4. Toss in shredded cheddar and chopped rosemary. Pulse just until combined, then drizzle in water, one tablespoon at a time. Keep pulsing until a dough ball forms.
Step 5. Roll the dough between parchment sheets until it’s about 1/8-inch thick. Use a knife or cookie cutter to slice your shapes—squares work, but go wild if you feel like it.
Step 6. Place the crackers on the sheet with a bit of space between. Bake them for 15 to 18 minutes. The edges should brown lightly, and the centers should feel firm.
Step 7. Cool them on a rack. That last bit of airflow helps them crisp as they cool. Try not to eat ten right away, but no promises.
5) Tips for Making Herb Cheese Crackers with Rosemary
Use real sharp cheddar. Mild cheese might melt, but sharp cheddar sings. The older the cheddar, the deeper the flavor.
If you’re into rice crackers recipes or cream cheese appetizer recipes, you can switch out some ingredients for experimentation. Add a hint of cream cheese in the dough for softness or play with alternate flours.
When you roll the dough, keep it even. Uneven thickness means uneven baking. That’s how you end up with one burnt corner and one chewy center. Nobody wants that.
6) Making Herb Cheese Crackers with Rosemary Ahead of Time
Let’s be real, these are great right out of the oven, but they’re just as good if you plan ahead. I’ve rolled the dough, cut the shapes, and frozen the unbaked crackers for later. When you’re ready, toss them straight into the oven. No need to thaw.
You can also chill the dough in the fridge for a few hours if that’s more your speed. It makes the dough easier to work with, and the flavor actually deepens as it rests. This trick works well if you’re juggling other appetizer recipes in a busy kitchen.
These are great for party prep, lunchboxes, or just stocking your snack drawer with something you made yourself. That kind of control feels good, doesn’t it?
7) Storing Leftover Herb Cheese Crackers with Rosemary
Once baked and cooled, these crackers hold up for about a week in an airtight container. Keep them somewhere cool and dry. Don’t let them hang out near the stove or sink or they’ll soften up.
If you like crispier crackers after day three, pop them in the oven for three minutes at 350°F. It brings them back to life. I do this with the last batch just before serving if we’ve got guests over.
They rarely last long enough to go stale in my house, but it’s good to have a plan just in case. Snacking gets real serious around here.
8) Try these Appetizers next!
9) Herb Cheese Crackers with Rosemary
Herb Cheese Crackers with Rosemary – Appetizer Recipes Everyone Will Love
Ingredients
- 1 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons cold unsalted butter, cut into pieces
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon chopped fresh rosemary (or 1/2 tsp dried)
- 1-2 tablespoons cold water
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment.
- In a food processor, combine flour, baking powder, and salt. Pulse to blend.
- Add the butter and pulse until the mixture resembles coarse crumbs.
- Toss in the cheese and rosemary. Pulse again until just combined.
- Drizzle in water, one tablespoon at a time, pulsing until dough comes together.
- Roll the dough out between two sheets of parchment to about 1/8-inch thick.
- Cut into desired shapes—squares, stars, whatever you like—and transfer to the baking sheet.
- Bake for 15–18 minutes or until golden at the edges. Cool on a rack and snack away.
10) Nutrition
Serving Size: approx. 6 crackers Calories: 160 Sugar: 0.2g Sodium: 130mg Fat: 11g Saturated Fat: 6g Carbohydrates: 10g Fiber: 0.5g Protein: 4g Cholesterol: 25mg
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