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Bread, Pizza & Focaccia

Cheese Crackers

cheese crackers

I saved this cheese crackers recipe for 2 reasons. First, because I am fond of cheese and a cheese cracker cannot be bad. Second, because the author of the recipe fascinates me with her story. She is Dorie Greenspan, that left her gerontology doctorate to bake cookies. I admire people who  are courageous enough to follow their own instincts.

So I was very confident when I finally prepared it (it was on my to-do list since December). I liked it immediately, and maybe even more today, after two days. Today I ate some with caramelized onions and couldn’t stop eating ;-).

Other than the divine taste, this recipe will give you two baking sheets of crackers, a lot! You can’t imagine the wonderful aroma they spread while baking that lasts for long. The day I baked them, I went out and when I came back home I said to myself: “what an inviting aroma I have at home!”

cheese crackers cheese crackers

Prep time: 
Cook time: 
Total time: 
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • freshly ground black pepper
  • 3 large eggs at room temperature
  • 7 tablespoons extra virgin olive oil
  • 2 tablespoons white wine
  • 1 tablespoon honey
  • 1 1/2 cups shredded Parmesan or Grana cheese
  1. Turn on the oven to 350°F.
  2. Cover a baking sheet with parchment paper or silicone mat.
  3. In your stand up mixer bowl, combine the eggs, oil, wine and honey and turn it on at medium speed for 3 minutes using the paddle beater.
  4. Put the flour, baking soda, baking powder, salt and pepper in a separate bowl and mix well.
  5. Stop the mixer and pour the flour mixture all at once and then pulse a couple of times just to avoid flying flour, and knead the mixture until well combined.
  6. Add the cheese and mix it well. You will find it easier to do this last step using your hands.
  7. Divide the dough in 2 pieces and using your hands form a kind of rectangle wide about 2 inches and 12 inches long of each half. Set them apart on the baking shees as they will grow during baking.
  8. Bake them for 25 minutes, but taking care of rotating the baking sheet after 15 minutes to have them baked equally all sides.
  9. Take the baking sheet out of the oven and let them rest 20 minutes.
  10. Lower the oven to 325°F.
  11. Take each loaf carefully and, using a serrated long knife,cut each one in slices about 1/2 inch thick.
  12. Place the slices on the baking sheet and bake them 10 minutes, turn each one upside down and bake 10 more minutes – to toast them equally both sides. Transfer the crackers to a rack to cool completely.
  13. Repeat with the second loaf.
  14. Buon appetito!

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