Best 12 Cheddar Shortbread Bites Crackers Recipes

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Indulge in the delightful symphony of flavors with our enticing Cheddar Shortbread Bites and delectable Cheddar Shortbread Crackers. These culinary gems are a harmonious blend of savory and buttery goodness, crafted with the finest ingredients to tantalize your taste buds. Embark on a delightful journey as we unveil the secrets behind these irresistible treats, providing you with step-by-step instructions to recreate these masterpieces in the comfort of your own kitchen. Let your senses be captivated by the golden-brown perfection of the Cheddar Shortbread Bites, each bite bursting with a burst of cheesy delight. Complement your cheeseboard or elevate your snacking experience with the irresistible crunch of the Cheddar Shortbread Crackers, perfect for any occasion. Prepare to be amazed as we guide you through the process of creating these culinary wonders, transforming simple ingredients into extraordinary delights.

Let's cook with our recipes!

CHEDDAR CHEESE SHORTBREAD CRACKERS



Cheddar Cheese Shortbread Crackers image

These crunchy crackers are a hit at any party.

Provided by Paige Grandjean

Time 2h

Yield Makes about 50

Number Of Ingredients 9

8 ounces extra-sharp white Cheddar cheese, finely shredded (about 2 cups)
1 cup all-purpose flour
½ cup fine plain white cornmeal
1 tablespoon cornstarch
½ teaspoon kosher salt
½ teaspoon dry mustard
¼ teaspoon black pepper
½ cup cold unsalted butter, cut into 1⁄2-inch pieces
3 tablespoons water

Steps:

  • Process cheese, flour, cornmeal, cornstarch, salt, dry mustard, and pepper in a food processor until combined, about 5 seconds. Add butter, and process until mixture resembles wet sand, about 20 seconds. With processor running, add water through food chute; process until dough forms a ball, 10 to 15 seconds.
  • Divide dough in half, and shape each half into a 6-inch log, about 1 ¾ inches in diameter. Wrap logs individually in plastic wrap; chill at least 1 hour or up to 2 days.
  • Preheat oven to 350°F with oven racks in upper and lower thirds. Unwrap logs, and slice into ⅛-inch-thick rounds. Place dough rounds, ½ inch apart, on 2 parchment paper-lined baking sheets.
  • Bake in preheated oven until edges are golden brown, about 14 minutes, rotating baking sheets top to bottom halfway through bake time. Cool crackers on baking sheets 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.

CHEDDAR BITS



Cheddar Bits image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 4 cups

Number Of Ingredients 7

1/2 cup (1 stick) unsalted butter (room temperature)
2 cups grated aged cheddar
1 1/2 cups all-purpose flour
1 teaspoon coarse salt
1/4 teaspoon cayenne pepper
1/4 teaspoon sweet paprika
2 tablespoons heavy cream

Steps:

  • Preheat oven to 325 degrees. Pulse butter, cheddar, flour, salt, cayenne pepper, and paprika in a food processor until mixture resembles coarse crumbs. Add heavy cream; pulse until just combined.
  • Divide dough into 4 pieces; shape into rectangles. Wrap each in plastic. Refrigerate until firm, about 30 minutes.
  • Working in batches, roll out each rectangle on a lightly floured surface to a 1/4-inch thickness, and cut into 1-inch squares. Transfer to a baking sheet leaving at least 1/4 inch between each. Refrigerate until chilled and firm, about 20 minutes. Bake until pale golden, 15 to 17 minutes.

HONEY-KISSED SAVORY SHORTBREAD CRACKERS



Honey-Kissed Savory Shortbread Crackers image

It may seem like a lot of work to make homemade crackers. However, after you've tasted these sweet and savory crackers, I think you'll admit that it's worth every minute. They're crispy, cheesy, salty and have a lovely honey finish. They are basically cracker perfection. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 7 dozen.

Number Of Ingredients 15

1 cup unsalted butter, softened
1/3 cup minced fresh parsley
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon paprika
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 cup grated shredded cheddar cheese
1/4 cup heavy whipping cream
1 tablespoon unsalted butter
1 tablespoon honey
2/3 cup confectioners' sugar
1/3 cup minced fresh parsley
Flaky sea salt, such as Maldon, optional

Steps:

  • Preheat oven to 350°. In a large bowl, beat butter for 2 minutes. Mix in parsley. In another bowl, whisk flour, sugar, paprika, kosher salt, garlic powder and pepper. Add cheese; toss to coat. Add to butter mixture alternately with cream, beating until mixture comes together. Divide dough into 3 portions., On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-1/2-in. round cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Reroll and chill scraps as needed. Bake until crisp, 15-20 minutes. Cool completely on wire racks., In a microwave, melt butter and honey; stir until smooth. Stir in confectioners' sugar until smooth; fold in parsley. Top crackers with honey mixture; if desired, sprinkle with flaky sea salt. Let stand until set. Store between layers of waxed paper in an airtight container at room temperature.

Nutrition Facts : Calories 45 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 21mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

SCOTTISH SHARP-CHEDDAR SHORTBREAD



Scottish Sharp-Cheddar Shortbread image

Provided by Tracey Seaman

Categories     Cookies     Mixer     Cheese     Bake     Freeze/Chill     Cheddar     Shower     Party

Yield Makes about 30 savory cookies

Number Of Ingredients 6

1/2 cup (1 stick) unsalted butter, at room temperature
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch of cayenne pepper
8 ounces extra-sharp white Cheddar cheese, finely shredded
1 cup unbleached all-purpose flour

Steps:

  • Using electric mixer fitted with whisk attachment, beat together butter, salt, black pepper, and cayenne at low speed just until blended. Add Cheddar and flour and mix at low speed just until smooth (do not overmix). Shape dough into disk, wrap in plastic wrap or waxed paper, and chill 30 minutes.
  • Arrange racks in upper and lower thirds of oven and preheat to 350°F. Line 2 large baking sheets with parchment paper.
  • On lightly floured surface, roll out dough to 1/4- to 1/8-inch-thick round. Using 1 1/2- to 2-inch round cutter, cut out rounds and arrange 1 1/2 inches apart on baking sheets. Reroll scraps if desired (rerolled scraps will be tougher).
  • Bake shortbread until lightly golden and beginning to brown on edges, about 13 to 15 minutes. Cool on sheets 5 minutes, then transfer to racks to cool completely.

CHEESE CRACKERS



Cheese Crackers image

Cheddar crackers. Cheese wafers. Coins, biscuits, straws and crisps. Known by many names and claimed by many grandmothers, they are all the same, delicious thing: a savory, addictive, shortbread cookie. The key to any short dough - that distinctive tender sandy crumbly texture - is the high fat-to-flour ratio, and this version not only relies on butter but also counts on the delicious fats that come from sesame seeds, block Cheddar and even the oil from the pecans. For a remarkable distinction among the many, many versions of these to be found, toast them until just passing golden into brown, and see how that in itself sets these apart.

Provided by Gabrielle Hamilton

Categories     easy, quick, snack, crackers and chips, appetizer

Time 50m

Yield About 6 dozen crackers

Number Of Ingredients 10

1 1/3 cups all-purpose flour
1 cup loosely packed grated Cabot Farms Vermont white Cheddar (about 3 ounces)
2/3 cup loosely packed grated pecorino Romano cheese (about 1 ounce)
1 teaspoon kosher salt
1/2 teaspoon cayenne
8 tablespoons (1 stick) cold unsalted butter, cut into 1/4-inch cubes
1 large egg yolk
1/3 cup pecans, finely chopped (about 3 tablespoons)
3 tablespoons untoasted white sesame seeds
2 tablespoons ice water

Steps:

  • Add the flour, both cheeses, salt and cayenne to the bowl of a food processor, and pulse until combined.
  • Scatter the cold butter chunks on top, and pulse again to form coarse crumbs.
  • Add egg yolk, pecans and seeds, and pulse to combine thoroughly, yielding a coarse grainy meal.
  • Transfer mixture to a large stainless-steel bowl. Sprinkle the ice water on top, and knead briefly to bring the dough together, as you would a pie dough.
  • Divide the dough into thirds, and roll each into a neat, 8-inch-long cylinder that is about the width of a silver dollar. Wrap each log in plastic wrap, and twist the ends tightly in opposite directions, forming a perfect and compact torchon. Refrigerate until well chilled and completely firm; overnight is ideal.
  • Heat the oven to 375. Line two large baking sheets with parchment paper or nonstick baking mats. Unwrap the dough, discarding plastic wrap, and slice the logs into thin coins, each about the width of a pencil.
  • Arrange the coins in neat rows on the prepared sheets, making sure they're not quite touching one another. This dough won't expand or flatten after baking.
  • Bake until golden at their centers and just starting to toast at their edges, about 20 minutes. Check them midway through baking, and rotate sheets if your oven bakes unevenly.
  • Transfer the baking sheets to wire racks to cool. Once they are fully cooled, transfer coins to an airtight container, where they will keep for up to 3 weeks.

Nutrition Facts : @context http, Calories 31, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 16 milligrams, Sugar 0 grams, TransFat 0 grams

CHEDDAR SHORTBREAD BITES



Cheddar Shortbread Bites image

A recipe I foun in my Land O Lakes Cookbook. These flaky, cheesy bites are easy to make and store well.

Provided by diner524

Categories     Cheese

Time 32m

Yield 60 shortbread bites, 6 serving(s)

Number Of Ingredients 9

1 cup all-purpose flour
1/2 cup butter, softened
1/2 teaspoon salt
1 dash ground red pepper (cayenne)
2 cups sharp cheddar cheese, shredded
1 egg white
1 tablespoon water
2 tablespoons poppy seeds
2 tablespoons sesame seeds

Steps:

  • Combine flour, butter, salt and red pepper in medium bowl; beat at medium speed until dough forms. Add cheese; mix until a ball forms. Shape dough into circle; wrap in plastic food wrap. Refrigerate 2 hours or overnight.
  • Heat oven to 350°F Roll out dough on lightly floured surface to 1/4-inch thickness. (It will be hard to roll at first, but will soften. Press together any cracks that form on edges of dough.) Cut dough with 1 1/2-inch cookie cutters or pizza cutter into desired shapes. Place onto ungreased baking sheets.
  • Beat egg white and water together in small bowl. Brush cut-outs with egg wash; sprinkle with seeds.
  • Bake for 12 to 15 minutes or until very lightly browned around edges. Immediately loosen from pan; let cool on pan.
  • Recipe Tip
  • Shortbread can be topped with a variety of other ingredients such as chili powder, seasoned salt, fennel seed or herbs.

CRACKERS & CHEDDAR CHEESE BITES



Crackers & Cheddar Cheese Bites image

Come back to a classic with Crackers & Cheddar Cheese Bites. Crackers & Cheddar Cheese Bites are simple, elegant and sure to hit the right spot.

Provided by My Food and Family

Categories     Home

Time 5m

Yield Makes 2 serving, 4 topped crackers.

Number Of Ingredients 2

4 oz. KRAFT Cheddar Cheese
8 round buttery crackers

Steps:

  • Cut cheese into 2 slices.
  • Top crackers with cheese.

Nutrition Facts : Calories 310, Fat 24 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 60 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 13 g

HOMEMADE CHEDDAR CRACKERS



Homemade Cheddar Crackers image

Provided by Ree Drummond : Food Network

Time 1h50m

Yield 6 servings

Number Of Ingredients 7

8 ounces sharp Cheddar, finely grated
1 cup all-purpose flour
4 tablespoons (1/2 stick) butter, cut into pieces
1/2 teaspoon kosher salt
1/2 teaspoon seasoned salt
Pinch of cayenne
3 tablespoons ice water

Steps:

  • Put the Cheddar, flour, butter, salt, seasoned salt and cayenne in a food processor and pulse until the mixture resembles sand. Add the ice water and pulse until the dough comes together. Form the dough into a ball, wrap in plastic and refrigerate for 1 hour.
  • Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat.
  • Roll out the dough to 1/4-inch thickness and cut into squares with a pizza cutter. Use a wooden skewer to poke a small hole in the center of each square. Transfer to the prepared baking sheet and bake until golden brown, 15 to 17 minutes. Allow to cool before packing up.

CHEDDAR CHEESE SHORTBREAD



Cheddar Cheese Shortbread image

These homemade cheese shortbreads are a great addition to your holiday snacks and appetizers. They are so addictive you'll want to make a double batch.

Provided by Laura Franco

Categories     Appetizer

Time 1h59m

Number Of Ingredients 6

8 oz. shredded cheddar cheese - room temperature
2 sticks butter - room temperature
2 cups flour
1/2 teaspoon dry mustard
1/2 teaspoon cayenne pepper ((if you like spicy, add 1 full teaspoon))
1/2 teaspoon salt

Steps:

  • In a bowl, whisk together salt, dry mustard, and cayenne pepper and set aside.
  • Mix cheese and butter with a stand or hand mixture until smooth.
  • Whisk the spice mix into the flour.
  • Add flour/spice mixture 1/2 cup at a time.
  • Knead the dough for a few minutes until all the little pieces that were at the bottom of the mixing bowl come together.
  • Roll dough into small balls, place them on a baking sheet covered with parchment or a non-stick baking pad.
  • Press each small ball with a small glass or a shot glass to flatten and make a consistent size.
  • Chill to dough balls for 1-2 hours.
  • Preheat oven to 350°.
  • Bake for 16-19 minutes until they are golden brown.
  • Cool for 10 minutes before serving.

JALAPENO CHEDDAR CRACKERS



Jalapeno Cheddar Crackers image

Provided by Ina Garten

Time 1h40m

Yield 32 to 34 crackers

Number Of Ingredients 10

2 cups all-purpose flour
1 teaspoon kosher salt
1/8 teaspoon baking powder
14 tablespoons (1 3/4 sticks) cold unsalted butter, 1/2-inch-diced
5 ounces extra-sharp white Cheddar, grated
1 tablespoon minced seeded jalapeno pepper
1/4 teaspoon chipotle chili powder
3 tablespoons ice water
1 egg beaten with 1 tablespoon milk, for egg wash
Fleur de sel or sea salt

Steps:

  • Place the flour, kosher salt and baking powder in a food processor fitted with the steel blade and pulse to mix. Add the butter and pulse until the mixture resembles coarse meal. Add the Cheddar, jalapeno and chipotle chili powder and pulse again. With the food processor running, add the ice water all at once. Continue pulsing until the mixture begins to form a ball. Dump the dough onto a floured board and roll it into a 14-inch log. Wrap in plastic, and refrigerate for at least 1 hour.
  • When ready to bake, preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  • Cut the dough in 3/8-inch-thick slices. Place the crackers on the prepared sheet pan, brush with the egg wash and sprinkle with the fleur de sel. Bake for 12 to 15 minutes, until golden brown. Serve slightly warm or at room temperature.

CHEDDAR SHORTBREAD BITES (CRACKERS)



Cheddar Shortbread Bites (Crackers) image

From Land-o-Lakes: "These flaky, cheesy bites are easy to make and store well." These are our favorite. The possibilities are endless: sesame seed topped, more heat (spices), no salt, garlic-flavored, etc. NOTE: Chill time of 2 hours+ has not been added to preparation nor bake time.

Provided by Srb719

Categories     Lunch/Snacks

Time 24m

Yield 60 appetizers, 6 serving(s)

Number Of Ingredients 9

1 cup flour
1/2 cup land-o-lakes butter, softened
1/2 teaspoon salt
1 dash ground red pepper (cayenne)
2 cups land-o-lakes sharp cheddar cheese, shredded (1 8-ounce package)
1 egg white (optional)
1 tablespoon water (optional)
2 tablespoons poppy seeds (optional)
2 tablespoons sesame seeds (optional)

Steps:

  • Combine flour, butter, salt and red pepper in medium bowl; beat at medium speed until dough forms.
  • Add cheese; mix until a ball forms.
  • Shape dough into circle; wrap in plastic wrap.
  • Refrigerate 2 hours or overnight.
  • Heat oven to 350.
  • Roll out dough on lightly floured surface to 1/4-inch thickness. (It will be hard to roll at first, but will soften. Press together any cracks that form on edges of dough.).
  • Cut dough with 1 1/2-inch cookie cutters or pizza cutter into desired shapes.
  • Place onto ungreased baking sheets.
  • If toppings wanted:.
  • Beat one egg white and water together in small bowl. Brush cut-outs with egg wash; sprinkle with seeds.
  • Bake for 12 to 15 minutes or until very lightly browned around edges. Immediately loosen from pan; let cool on pan.
  • Variations: Shortbread bites can be topped with variety of other ingredients such as chili powder, seasoned salt, fennel seed or herbs.

CHEDDAR SHORTBREAD ROUNDS



Cheddar Shortbread Rounds image

This rich, spicy shortbread is a delicious addition to a platter of homemade crackers.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 6

2 cups unbleached all-purpose flour
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 pound (2 sticks) unsalted butter, cut into small pieces
1 cup freshly grated sharp cheddar

Steps:

  • Combine flour, salt, and spices in a food processor. Add butter and process until mixture resembles coarse meal.
  • Add cheese and process until dough starts to hold together. Turn out onto a lightly floured surface. Divide in half, and roll into logs about 1 1/2 inches in diameter. Wrap in plastic, and chill until firm, at least 1 hour.
  • Heat oven to 350 degrees. Cut dough into 1/4 inch-thick slices and place 2 inches apart on ungreased cookie sheets. Bake for 10 to 15 minutes, until slightly browned. Let cool completely on cookie sheets; remove. Store in an airtight container.

Tips:

  • Use unsalted butter to control the saltiness of the shortbread crackers.
  • Chill the butter and cheese before grating to make the dough easier to work with.
  • Mix the dough by hand to avoid overworking it and making it tough.
  • Roll out the dough between two sheets of parchment paper to prevent sticking.
  • Use a sharp knife or pastry wheel to cut the dough into even pieces.
  • Bake the shortbread crackers until they are golden brown around the edges.
  • Let the shortbread crackers cool completely before serving.

Conclusion:

These cheddar shortbread bites are a delicious and easy-to-make snack or appetizer. They are perfect for parties or potlucks, and they can also be enjoyed as a simple snack. The combination of sharp cheddar cheese and buttery shortbread is a classic flavor combination that is sure to please everyone. With a few simple ingredients and a little bit of time, you can easily make these delicious shortbread crackers at home. So next time you are looking for a tasty snack, give these cheddar shortbread bites a try!

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