Eileen, I copied the recipe…thanks! The only “crackers” I’ve made lean more toward savory shortbread. Ina Garten has a couple good ones you can easily google for Parmesan Thyme Crackers and Jalapeno Cheddar Crackers.

I’ve also made this one I’ve posted here before. I found it in Bon Appetit years ago and like to make it for Thanksgiving. The savory shortbread is good both with or without the roulade.

Blue Cheese Shortbread Leaves With Cream Cheese Roulade

You can start making the shortbread leaves up to three days ahead...or make them well in advance and freeze.

Shortbread Ingredients:
3 1/2 oz. crumbled blue cheese (about 1/2 cup)
3 T. unslated butter, room temp. (I prefer salted butter for these)
1/2 cup flour
1/4 cup cornstarch
1/4 tsp. kosher salt
1/8 tsp. ground black pepper
1/3 cup walnuts, finely chopped

Roulade Ingredients:
1 8-oz. pkg. chilled cream cheese
2/3 cup purchased spiced cranberry-apple chutney (or other favorite chutney)
1/2 cup very thinly sliced green onions

For Shortbread:
Blend blue cheese and butter in processor until creamy. Add flour, cornstarch, salt, and pepper. Using on/off turns, process until mixture resembles coarse meal. Add walnuts and process just until moist clumps form. Gather dough into ball. Flatten into disk. Wrap dough in plastic and refrigerate until firm, about 1 hour.

Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Roll out dough between sheets of plastic wrap to 1/8- to 1/4-inch thickness. Remove top sheet. Using 2 1/2x1-inch leaf-shaped cookie cutter, cut out leaves. Transfer leaves to prepared baking sheets. Gather dough scraps and reroll; cut out additional leaves. Transfer to prepared baking sheets. Bake until golden brown, about 20 minutes. Transfer leaves to rack and cool. (Can be prepared 3 days ahead. Store in airtight container at room temperature.)

For Roulade: (See *Note below)
Using rolling pin, flatten cream cheese between sheets of plastic wrap; roll into 10x8-inch rectangle. Remove top sheet of plastic wrap. Spread 1/3 cup chutney atop cream cheese rectangle, leaving 1-inch plain border. Sprinkle chutney with 2 tablespoons green onions. Using plastic as aid and starting at 1 long side, roll up cream cheese, jelly-roll style, into log. Gently press remaining green onions onto roulade. Wrap roulade tightly with plastic. Refrigerate until set, at least 2 hours and up to 2 days.

Place roulade on platter. Surround with shortbread leaves. Top roulade with remaining 1/3 cup chutney and serve.

*Note: You can go the easy route with the roulade ingredients by just topping the cream cheese with the chutney and onion.

My flatbread/cracker recipe is in this thread, and Canarybird posted the recipe for me.

Lately I have been making crackers from Syrian lavash/flatbread that I get at my local Lebanese/Turkish market. It comes in sheets that are about 28" wide and 68" long. They have it in plain and seeded versions, and I like their seeded versions. To make crackers, I cut the lavash with scissors into 28" (whatever the width is) x 2-1/2" strips, and then cut the length to whatever size I want, usually about 6-7". I toast these pieces in the toaster oven on the #1 setting, which is the lowest, and they come out just the way I want them.

Sometimes I brush them with olive oil and sprinkle them with Aleppo pepper, but normally, I leave them plain.

Although I buy the lavash, the lavash is very fresh, and the crackers have a very fresh taste, compared to flatbread crackers that come in containers.

When I make crackers from dough, I use a docker to prick them. I also use this docker when making pizzas, and so I have two of them.

That sounds really good, Chloebud! Would the crackers be good with red pepper jelly on cream cheese? My MIL served it with Wheat Thins and it was tasty.

I used to buy a pretty good lavash at Trader Joe's, Lars. I made pizza with it but I haven't been to TJ's since Covid. Making these crackers reminded me of that so I searched for a cracker bread recipe and found this one, which is almost identical to my cracker recipe. I like that these recipes don't require yeast. The warm water and baking powder gives it an almost pizza dough feel. I made flour tortillas last night and many of those recipes are similar.

I plan to make the cracker bread soon, especially now that my perforated half sheet pan has arrived.

https://tworedbowls.com/2016/02/03/cracker-style-thin-crust-pizza/

Thanks for the cracker thread. It didn't come up on a search.

The recipe I regularly use is called olive oil flatbread, but it's just lazy crackers, IMO. You bake the dough in 4 long thin pieces, then break it up into random chunks. I add sesame seeds, and use some rice flour to make it more crumbly, and part melted butter for better flavor. I think I shared it on this forum awhile back.

Something I keep meaning to try is using biscuit dough to make crackers. My Beard On Bread cookbook suggests doing so. That book has the best biscuit recipe and I use it often, but somehow never get around to making them super thin because I love fat fluffy biscuits. I imagine they would be like soda or oyster crackers.

And I use wax paper with a dish towel under it for rolling out doughs.

“Would the crackers be good with red pepper jelly on cream cheese?”

Yes, the combo of sweet, spicy, savory and creamy is almost always a winner for me.

ETA - Just not too spicy!

They sound delicious.

I've been making various crackers for 20+ years. No recipes to share having French carbon steel pans that have such different cooking times. And i had to adjust my recipes for the smaller cm pan size. Your initial recipe is a goodie. I have similar. Such a good project to try various recipes. 'Artisinal' crackers are so stupid expensive.

I usually double my mix. They freeze beautifully.

A great holiday gift for savory lovers---friends and family.

This thread is reminding me I haven't made cheese crackers in a while. We have been slowly eating up some boxed ones. I tend to make them more when it's warmer out. I do one that uses pimento cheese- I make a batch of cheese first. Some for spreading, some for crackers. And make a bigger batch of dough, freezing the rest in little logs for slicing and baking off later. I should try digging that recipe up.

There was a thread on Home Decorating last year about pimento cheese. I had never heard of it. Does it go in the cracker or on the cracker?

I made some cheddar and parmesan cheese cracker dough this morning based on a combination of recipes. They are cut into 1" squares like Cheez-its. I'll report back after I bake them tomorrow.

Ooh, beesneeds those crackers seem intriguing!

And normally, pimento cheese is a spread made from shredded cheese, jarred pimentos and mayo. I think there are some fancier versions, but that's the foundation. The only kind I've ever had is store-bought made with what seems like processed American cheese - not a fave, but some of my friends and family do love it.

I make the pimento cheese. Pretty much this recipe, though I adjust the seasonings a bit to suit our taste. 8 oz of cream cheese instead of 4. Right now I've had 6 oz jars of pimentos to use instead of the 4 oz. I like that it's more pimento-y. Sometimes I use cheddar, but sometimes I spice it up with hot pepper cheddar or use a smokey cheddar. https://savortheflavour.com/homemade-southern-pimento-cheese/

I've also done smoked gouda with almonds, and swiss with brandied walnuts with this recipe, sometimes sub out the cream cheese and use boursin instead, but it isn't pimento cheese then, heh.

Then I use some of the pimento cheese to make cheese crackers https://www.familyfoodonthetable.com/easy-pimiento-cheese-crackers/

The rest of the pimento cheese we eat as cheese product. As a smear on a sandwich or in a wrap, as part of the goo in twice baked potatoes, with crackers... heat it up and toss in some crab or chicken for a hot dip :)

I am aware of the stuff in a jar, but I haven't ever tried it.

These are the cheese crackers I made--homemade Cheez-its. OMG delicious! They are very cheesy and tender but crisp at the same time. I made half the recipe but why??? They're almost gone!

I think these would be best made for a small group so they can be nibbled on and not have to be reheated. I think that with all the cheese, they may soften if kept more than a day.

Changes I made:

I replaced a small amount of the cheddar with Parmesan for more flavor. Sometimes sharp cheddar is bland and I was using the cheap yellow Kroger sharp cheddar. It worked great though and their cheddar is very orange. I didn't bother grating the cheeses--I just threw pieces into the Cuisinart with the cornstarch and it didn't gum up or stick to the blade.

I also used a small amount of shortening in place of the butter. I read that shortening makes crackers less like shortbread. I may increase it as they have an almost melt-in-your-mouth texture. Loved the texture but I would also love them crunchier.

This recipe came from a toddler cookbook so it has no seasoning. I added a pinch of garlic powder, onion powder, cayenne and paprika. I would use about 1/2 teaspoon for the full recipe. I used half the salt the recipe calls for as I was using salted butter and sprinkling them with a few grains of coarse Kosher salt. If you like low-salt crackers, you could probably omit it all together.

The dough is divided in half, and half was all I'd want to fuss with. The remaining dough can be kept for two days in the fridge for a freshly-baked batch.

https://sallysbakingaddiction.com/homemade-cheese-crackers/

If you want really crunchy crackers, you can replace about 1/8 to 1/4 of the flour with rice flour. Whole wheat flour makes them a bit crunchier, but not like rice flour. I put a small amount of bran in my crackers also.

I did a lot of experiments with combining different flours when I was creating my cracker recipe. I got that idea from some crackers that I had bought in Sonoma, and I started out with using the ingredient list on the package, but of course I had to decide how much of each ingredient to use, and I also changed the list a bit.

I like to use malt syrup to feed the yeast in mine.

I have only ever used AP flour in my baking because I'm primarily a cake, cookie and pie baker. I'm new to yeast and crackers. I may be able to get rice flour in the bulk section to try it.

These aren't yeast crackers, which is what I like about them. The parmesan sesame crackers use baking powder. The cheese crackers don't have any leavening but they puffed up like Cheez-its. I wonder why. The finished cracker is concave on the bottom however.