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.

Cheddar and poppy seed crackers - simple cheesy cracker recipe
Cheesy biscuits

Cheddar and poppyseed crackers

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

Cheese biscuits

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.

The ingredients

How to make cheddar crackers with poppy seeds

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
Cheddar and poppy seed crackers - simple cheesy cracker recipe

Flavour options

In place of the paprika and cayenne pepper you could use garlic powder. They would be like crunchy, cheesy garlic bites!

Cheesy butter

How to make the cheesy cracker recipe

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.

Dry ingredients

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.

Dough ball

Flour the bench well and transfer dough onto the bench.

Butterflied dough

Divide dough into two equal pieces using a sharp knife. 

Dough logs

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.

Poppy seed coating time

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.

Slice ’em up

Take them out of the fridge and slice dough up into thin rounds using a sharp knife.

They should be about 5-8mm thick.

Ready for baking

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.

Cheesy biccies

Serve the crackers with dip or cheese or store in an airtight container. 


What about you? What do you think would be a good invention?

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Cheddar and poppyseed crackers
Cheddar and poppyseed crackers

Cheddar and poppyseed crackers


  • 1 ⅔ cups plain AP flour, plus extra for dusting
  • ½ tsp baking powder
  • ½ tsp paprika
  • a pinch of cayenne pepper
  • a pinch of salt
  • ½ tsp 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 tbsp poppy seeds
  • 1 large egg, beaten


  1. In a large bowl, sift the flour, baking powder, cayenne and paprika and then add the salt and pepper.
  2. In the bowl of an electric mixer, beat the butter and cheese together until they're combined.
  3. 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.
  4. 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.
  5. Roll each half into a log about 3-4cm wide and then wrap the logs in plastic wrap.
  6. Refrigerate the logs for at least 30 minutes to firm up.
  7. After 30 minutes, remove the logs from the fridge and un-wrap them.
  8. Brush the logs with the beaten egg and then roll them in poppy seeds.
  9. Put the logs back in the fridge for for an hour.
  10. They can also be frozen at this stage - wrap them in plastic wrap and then aluminum foil first.
  11. Preheat the oven to 170C(338F) fan-forced and line two baking trays with baking paper.
  12. 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.
  13. Bake the biscuits for 12 minutes or until they turn golden.
  14. Leave them to cool on the trays for 4 minutes before transferring them to a wire rack to cool completely.
  15. Store the biscuits in an air-tight container and they will keep for a few weeks.
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