Herb Cheese Crackers with Rosemary – Appetizer Recipes Everyone Will Love
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.
Servings: 6 servings
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.