Cheese Thins
This recipe creates savory, crispy cheese thins using grated hard cheese, butter, flour, and spices. Perfect as a snack or appetizer, these thin crackers are easy to make and bake up quickly into golden, flavorful bites.
Equipment
- 1 Large Mixing Bowl
- 1 Microplane or Fine Grater For finely grating hard cheese
- 1 Rolling Pin Or use your hands/fingers
- 1 Baking Sheet
- 1 Parchment Paper Optional, for easy release
Ingredients
Main
- 170 grams 6 ounces quality hard cheese, finely grated (I used 24-months-old comté cheese, but you could use extra-sharp cheddar, as in the original recipe, or pecorino)
- 55 grams 4 tablespoons butter (I use semi-salted), diced and softened
- 100 grams 3 1/2 ounces, about 3/4 cup flour
- 1/4 teaspoon sea salt plus more for sprinkling
- 1/4 teaspoon ground smoked paprika preferably the spicy kind, plus more for sprinkling (substitute ground chili pepper)
- a dash milk or cream as needed
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, cream together the finely grated cheese and softened diced butter until well combined.
- Add the flour, sea salt, and ground smoked paprika to the cheese mixture.
- Mix until the dough just starts to come together.
- If needed, add a dash of milk or cream to help form a cohesive ball.
- Roll the dough very thinly (about 1-2mm) on a lightly floured surface or directly on the lined baking sheet.
- Cut the dough into squares, rectangles, or desired shapes using a knife or pastry wheel.
- Carefully arrange the shapes on the prepared baking sheet, leaving a little space between them.
- Sprinkle lightly with extra salt and smoked paprika if desired.
- Bake for 12-15 minutes, or until golden brown and crisp.
Notes
Ensure your butter is truly softened but not melted, this is key for a good dough texture. The choice of hard cheese significantly impacts flavor; a well-aged Comté offers nutty depth, while sharp cheddar provides tang. Experiment with different smoked paprikas for varying heat and smoky intensity. Roll the dough thinly and evenly for maximum crispness; uneven thickness results in uneven baking. If the dough is too dry to come together, add milk or cream sparingly, just enough to form a cohesive ball. Bake until golden brown, not just set, for the best flavor and snap.