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Assorted Cheddar Crisps

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

These sophisticated cheddar crisps are a delightful savoury snack, offering a much more rewarding crunch than anything found in a shop-bought packet. Combining sharp cheddar cheese with a buttery, shortcrust-style base, the recipe produces three distinct flavours from a single batch of dough. The addition of aromatic caraway seeds, earthy nigella seeds and punchy cracked black pepper ensures every bite provides a different complexity, making them a festive favourite for entertaining guests.

This versatile vegetarian recipe is ideal for preparing ahead of time, as the dough logs can be kept chilled until you are ready to bake. Serve these golden crackers alongside a glass of wine, as part of a traditional cheeseboard, or simply enjoy them as a satisfying afternoon treat. They are particularly delicious when served slightly warm, allowing the rich cheese flavours to truly shine.

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Ingredients for Assorted Cheddar Crisps

  • 1 stick (110g ) unsalted butter, softened

  • 350g sharp Cheddar, coarsely grated (preferably in a food processor)

  • 1 large egg yolk

  • 130g plain flour

  • 1 teaspoon dried mustard

  • 3/4 teaspoons salt

  • 1 teaspoon cracked black pepper

  • 1 teaspoon caraway seeds

  • 1 teaspoon nigella seeds

  • parchment paper

How to make Assorted Cheddar Crisps

Blend together butter, cheese, and yolk in food processor until smooth. Add flour, dried mustard, and salt and pulse until just combined. Transfer dough to a sheet of wax paper and divide into 3 portions (do not clean processor).

Return 1 portion to processor, add pepper, and pulse until combined well, then transfer to another sheet of wax paper. Shape into a 7-inch-long log (1 1/2 inches thick), using paper as an aid, then roll up log in paper and twist ends of paper to close. Make 2 more logs on separate sheets of wax paper in same manner, using caraway seeds for second log and nigella seeds for third log (instead of pepper) and cleaning processor in between batches. Chill logs until firm, about 2 hours.

Put oven rack in middle position and preheat oven to 177°C. Line a large baking sheet with parchment paper.

Unwrap 1 log and cut enough thin slices (about 1/8 inch thick) from it to fill baking sheet, arranging slices 1 inch apart. Bake until edges of crackers are golden, 10 to 12 minutes. Transfer on parchment to a rack and cool slightly, about 15 minutes. Make more crackers in batches with remaining dough.

Serve crackers warm or at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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