These cheesy crackers with poppy seeds are quick and simple to make and absolutely delicious. The dough can be made ahead and frozen making them great for last minute entertaining.
I’m always coming up with strange things that I think should exist but London Foodie In New York has come up with something I would pay good money for.
She and her man are constantly debating the number of items she needs in the kitchen and appliances on the kitchen bench.
I too have a similar dilemma.
I love having a clear space on the bench top but I don’t see the point of putting things away when I’m going to get them out the next day (plus I don’t have cupboard space to store them – shh don’t tell!).
Her brilliant solution – a cupboard to store all appliances and then a little button you push that makes whatever you need appear.
Time to make toast?
Press the toaster button and it will appear.
Craving a smoothie?
Up pops the blender.
Wouldn’t it be fantastic?!
I would love one for my Thermomix.
As much as I’d love this invention, I’m quite happy to leave my KitchenAid mixer in pride of place on the bench.
It’s just so pretty!
I fell in love with it the minute I received it.
I used the grater attachment to grate the cheese (a food processor would do the job too) and the mixer to mix up these tasty little cheesy homemade crackers.
They’re perfect for dip but I liked them on their own.
Cheesy with a hint of spice, crunchy but not teeth-breaking crunchy and deliciously moreish they were.
You can make the dough ahead of time and freeze it so you’re only 20 minutes away from fresh cheddar and poppyseed crackers should a craving or guests arrive.
Ingredients
To make these easy homemade cheese crackers you will need:
- Plain AP white flour, plus extra for dusting (or whole wheat flour) - we've also made these using spelt flour
- Baking powder
- Paprika
- Cayenne pepper
- Sea salt
- Freshly ground black pepper
- Unsalted butter, at room temperature
- Sharp cheddar cheese, freshly grated - I used a combination of different cheeses - cheddar and parmesan cheese but use your favorite cheese (just make sure it's a hard cheese)
- Poppy seeds
- Egg
Variations
In place of the paprika and cayenne pepper you could use garlic powder. They would be like crunchy, cheesy garlic bites!
Instructions
These are very easy crackers to make.
Throw the butter and cheese into the bowl of a stand mixer and beat them together until the butter is smooth and it’s all combined.
Change over to the dough hook and add all the dry ingredients to the bowl.
Knead until the dough forms and pulls away from the sides.
You can also do this by hand in a big bowl or on a floured work surface.
Flour the bench well and transfer dough onto the bench.
Divide dough into two equal pieces using a sharp knife.
Roll dough into logs about 4cm in diameter and then wrap then in plastic wrap.
Put them in the fridge to chill for at least 30 minutes.
When the rolls have chilled, take them out of the fridge and unwrap them.
Cover a tray or chopping board with poppy seeds.
Brush the logs with the egg wash and then roll them in the poppy seeds until they are coated.
Put them back in the fridge for an hour.
Alternatively you can freeze them at this stage.
I would probably give them a little bit of time in the fridge first so the poppy seeds and egg set.
Then wrap them in plastic wrap and then aluminum foil and freeze them for up to 3 months.
Take them out of the fridge and slice dough up into thin rounds using a sharp knife.
They should be about 5-8mm thick.
Transfer rounds onto a parchment paper lined baking tray at least 2cm apart.
The individual crackers don't expand too much in the oven.
Bake the crackers at 170C fan-forced for 12 minutes or until they turn golden.
Leave them to rest on the tray for about five minutes.
Transfer them to a wire rack to cool completely.
Serve the crackers with dip or cheese or store in an airtight container.
Enjoy!
What about you? What do you think would be a good invention?
Recipe
Cheddar and poppyseed crackers
Ingredients
- 1 ⅔ cups plain AP flour plus extra for dusting
- ½ teaspoon baking powder
- ½ teaspoon paprika
- a pinch of cayenne pepper
- a pinch of salt
- ½ teaspoon freshly ground black pepper
- 165 g 6oz butter, at room temperature
- 165 g 6oz sharp cheddar cheese, freshly grated - I used a combination of cheddar and parmesan
- 2 tablespoon poppy seeds
- 1 large egg beaten
Instructions
- In a large bowl, sift the flour, baking powder, cayenne and paprika and then add the salt and pepper.
- In the bowl of an electric mixer, beat the butter and cheese together until they're combined.
- Add the dry ingredients to the bowl and mix until everything is combined. I changed the beater over to the dough hook for this step but it can also be done by hand.
- Flour the bench top and tip out the dough. Flour your hands and then knead it into a big ball and then divide it in half.
- Roll each half into a log about 3-4cm wide and then wrap the logs in plastic wrap.
- Refrigerate the logs for at least 30 minutes to firm up.
- After 30 minutes, remove the logs from the fridge and un-wrap them.
- Brush the logs with the beaten egg and then roll them in poppy seeds.
- Put the logs back in the fridge for for an hour.
- They can also be frozen at this stage - wrap them in plastic wrap and then aluminum foil first.
- Preheat the oven to 170C(338F) fan-forced and line two baking trays with baking paper.
- Slice up the logs into 5-8mm pieces and lay them out on the baking trays. They only need about 2cm between each one as they don't spread too much.
- Bake the biscuits for 12 minutes or until they turn golden.
- Leave them to cool on the trays for 4 minutes before transferring them to a wire rack to cool completely.
- Store the biscuits in an air-tight container and they will keep for a few weeks.
Jennifer | Mother Thyme says
These looks soooo good! I find I am always nibbling on crackers yet I have never made them. You have inspired me to give them a try!
Claire says
I'd never made any sort of savoury cracker until a few months ago but now I'm a convert. They taste better and so much less expensive than buying the gourmet versions.
Celia says
Delicious, but way too dangerous for me to make, as I know I'd eat the entire lot! I find cheese bikkies irresistible!! :)
Claire says
Definitely Celia. Only make them to give away or when you're having guests over!
Daisy@Nevertoosweet says
I have this issue with my partner all the time too!!! We're always arguing why I need the mixer and blender on the bench top, and i have to state my case and tell him what I'm making...he will only stop arguing when I tell him I'm making something he likes... SIGH selfish man :P
I've never thought of this good combination of cheddar cheese and poppy seeds YUMMY :D
Claire says
They tend to agree with more things when they gain something from it don't they?
Daisy@Nevertoosweet says
Yes that's so true! Sigh... men are just selfish hahaha
Nic@diningwithastud says
Lol - so its not just me that has that dilemma at home about appliances! These look delish!
Claire says
It's definitely not just you!
The Café Sucré Farine says
Claire, I LOVE your version of these delicious crackers and am so glad you enjoyed them! I'm thinking of a zillion renditions of these, with different types of fresh herbs, cheeses, seeds, etc. Thanks for the link also!
Claire says
Oh the combinations would be endless. I can't wait to whip up some more of them.
Hotly Spiced says
What lovely looking crackers. This is a great recipe. I would love to make these. With those ingredients they would be delicious I'm sure.
Claire says
They are very tasty and smell so good when they're baking.
Jessica says
What a smart combination - I love the addition of poppy seeds for texture on the outside! Delicious AND pretty!
Claire says
They definitely make them extra special.
Jennifer (Delicieux) says
I heard from a friend that one of her good friends has one of those buttons where appliances suddenly appear out of the bench!! It would certainly be amazing, and one day, when I design my kitchen I think I will implement the same thing as I hate having appliances sitting on the bench, but that's mainly due to a lack of bench space!
Your crackers look divine! I love the poppyseed coating on the outside. So pretty! You can't beat a good cracker.
Claire says
You're kidding? I didn't know they actually existed.
Lorraine @ Not Quite Nigella says
Ha! That would be a great invention although the weight of those mixers might cause it to buckle. I love a clear space but that's an ambition I've yet to fulfill! :P
Claire says
That's true but I'm sure it could be adequately reinforced.
the good soup says
These crackers look gorgeous, and remind me of the parmesan crackers that Jocelyn Provisions makes. They are mouthwatering with savouriness and then have a good coating of poppyseeds on the outside as well. I've always wondering whether they were rolled flat and then cut out, or made your recipe's way. Yours is great for speed and efficiency, so this is the way I'm going to proceed with my cheesy cracker experiments, too. also, I've wondered if you get a good poppy seed stick if you brush the outside of each cracker with egg maybe? Anyway, thank you!
Claire says
Oh wow that's a wonderful comparison! I didn't know they made anything similar.
Rolling them into a log then slicing them is definitely easier than cutting them out.
Yes I rolled them with egg before adding the poppy seeds. Enjoy!