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Light and crisp with a cheese flavour, these Homemade Cheese Crackers are a tasty addition to lunchboxes, snack plates, or grazing boards. They bake in just 12 minutes and freeze beautifully, making them great for batch prep.
Crackers are always a hit with little snackers, and these homemade cheese crackers are no exception. Made with real cheese and full of crunchy goodness, they're a great alternative to store-bought versions.
They are loved by my two Little Foodies, just like our other homemade crackers; Sweet Potato Crackers, Chickpea Crackers and Scottish Oatcakes.
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Reasons to Love This Recipe
- Freezer Friendly - Store well to have at all times.
- Lunchbox Filler - perfect for snack time or school lunches.
- Delicious - that cheesy flavour kids adore.
- Kids in the Kitchen - an easy recipe great for getting toddlers and kids involved in cooking.
Ingredient Information (and Alternative Suggestions)
- Quinoa Flakes - Add a light, nutty flavour and a boost of protein. If you don't have quinoa flakes you can sub with rolled oats or a little more flour.
- Sesame Seeds - Provides crush and nutty flavour, can skip.
- Cheddar Cheese - Use a strong cheddar for a cheesier taste and. You can mix with parmesan for a sharper flavour. Younger children may prefer a mild cheese.
- Butter - use unsalted if trying to control sodium levels in younger kids.
- All Purpose Flour (plain floour). Forms the base of the dough, can sub with white whole wheat but whole wheat will give a denser texture.
- Baking Powder - gives a lighter texture. If you prefer a crispier texture then skip.
- Milk - used to bind the dough, could sub with water.
Step by Step Instructions (With Images)
- Blitz: Add the quinoa flakes and sesame seeds to a food processor. Pulse until finely chopped. Add the butter, cheese, flour and baking powder, pulse until crumbly
- Form Dough: Add the milk and continue to process until the mixture starts to come together into a dough.
- Roll: Gently knead the dough on a lightly floured surface, then roll with a rolling pin between two sheets of parchment paper until around 5mm thick.
- Cut and Bake: Cut out desired shapes using a cookie cutter, sharp knife, pizza cutter or fluted pastry wheel. Place on baking sheet and bake until golden brown.
Top Tips
- Boost Flavour: Mix up the flavour by adding spices and herbs such asn garlic or onion powder, smoked paprika, rosemary or thyme.
- Use Freshly Grated Cheese: used freshly grated for best flavour and texture. The pre-shredded cheese often contain additives which stop it melting as well.
- Roll Evenly: Aim for an even thickness around 5mm (¼ inch) so the crackers bake uniformly.
- Check Early: Ovens vary, so keep an eye on them around the 10 min mark, they can turn golden quickly.
- Cool Completely: Let the crackers cool fully on wire rack for maximum crunch.
Storage Instructions
- Room Temperature: Store cooled crackers in an airtight container for up to 3 days. Add a sheet of baking paper between layers to keep them crisp.
- Freezing: Freeze in an airtight container or freezable bag for up to 2 months.
- Avoid humidity: Moisture will soften the crackers.
Recipe FAQs
Hard , crispy crackers can be a choking hazard, so if making these for under-twos, ensure to roll the dough thicker so that they aren't too firm once baked. You can also serve with soup or dips to soften them.
These crackers contain what, dairy and sesame, all potential allergens. Each should be introduced separately and safely before offering this recipe.
Most babies can manage these from around 10 months onwards, once confidently eating finger foods and able to bite and chew well. However please be mindful of salt levels. Reduce the cheese and use unsalted butter to reduce sodium. Cut into easy to hold strips or larger pieces.
For informational purposes only. Every baby develops on their own timeline. Make choices that feel right for your child, and never disregard or delay seeing professional advice because of something you have read here.
You can try using a gluten free flour and dairy free cheese and plant based butter & milk. However the texture and flavour will differ and the recipe has not been tested with these substitutions.
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Homemade Cheese Crackers
Equipment
- 1 Food Processor
Ingredients
- 45g (½ cup) quinoa flakes * can sub with rolled oats.
- ½ tbsp sesame seeds
- 50g (3 ½ tbsp) butter ,cut into small cubes, unsalted best for younger kids.
- 75g (¾ cup) cheddar cheese ,finely grated (shredded)
- 65g (½ cup) all purpose flour (plain flour)
- ¼ tsp baking powder
- 1½ tbsp milk
Instructions
- Preheat oven to 180°C (fan)/ 350℉ and line a baking sheet with baking paper.
- Add the quinoa flakes and sesame seeds to a food processor and pulse until finely chopped. Add the butter, cheese, flour and baking powder and pulse until crumbly.
- Add the milk and continue to process until the mixture comes together.
- Gently knead the dough on a floured surface and then roll, between sheets of baking paper, until approx 5mm (¼ inch) thick.
- Cut out desired shapes using cookie cutters, pizza cuter or fluted pastry wheel.
- Bake for approx. 12 mins, or until lightly golden.
- Allow to cool for approx 2 mins before transferring to racks to completely cool.
Video
Recipe Notes
Nutritional facts
*Recipe first published Aug 2017, it was updated Nov 2025 based on reader feedback. Recipe halved, flour changed and alternative to quinoa flakes given. If you wish a copy of the original recipe please email me. amy (at) healthylittlefoodies (dot) com.
Shirley
These are great! Followed the recipe as written. I made them together with my four year old. I had to freeze them so I wouldn’t eat them all! But can confirm they taste good even straight from the freezer! Next time I will try with double the cheese or adding some salt, but they’re great as they are.
Amy Whiteford
Thanks Shirley! I have the same habit of eating the kids’ snacks straight from the freezer. Sometimes meal prep isn't beneficial!
So glad you enjoyed them, and I love that you made them with your four-year-old too.
Lorena
What exactly are quinoa flakes? Can I use regular quinoa? Thank you
Amy Whiteford
Hi Lorena, Quinoa flakes are simply quinoa that’s been steamed and rolled flat—similar in texture to rolled oats. They behave quite differently to whole quinoa, which stays firm even when cooked, so regular quinoa wouldn’t work as a direct substitute in this recipe.
You should be able to find quinoa flakes in the health food aisle or at health food stores. Hope that helps, and feel free to ask if you have any more questions!
Dani
Can you freeze these?
Amy
Hi Dani, yes you can freeze these 🙂
Meg
Thank you Amy for another great recipe. A yummy and addictive savoury biscuit. Could you use parmesan cheese? Or would that be too strong a flavour for these crackers?
Amy
Thank you! I think a little parmesan would be great 🙂
Agi
So cheesy, so soft, so easy to make. Salt def needs to be added though. Also made with gluten free flour, ghee and lacto free cheese, still awesome!! Thank you!
Amy
Great! Thanks Agi 🙂
Candace
My crackers turned out perfect! They are definitely additive. How long will they last on the shelf in an airtight container?
Amy
Hi Candace, sorry for the late response. This is one of my older recipes and I actually didn't check how long they would last in an airtight container. I always freeze them and they freeze well for up to 2 months.
Mish C
These look delicious! Would I be able to substitute olive oil instead of butter? If so, how much would I need please?
Amy
Hi Mish, without trying I can't say for sure but I would just substitute the amount 1:1 🙂
Elaine
Can i remove the sesame seed?
Amy
Hi Elaine, sorry for the delay. Yes you can remove them if you wish. 🙂
Rosie
Great for snacking, even if you don’t have kids!
Amy
Thanks Rosie!
Ioana
Hi Amy! I really like your recipes. I've made a lot of biscuit recipes but only yours had succes with me making them and with my baby eating them. Do you have other biscuit recipes, please? Or recomand a source for biscuit recipes? Thank you!