Cheesy Smoked Paprika Crackers

You won't be able to stop eating these. [Photograph: Yvonne Rupert]

You can't get this in a box. These completely addictive, delicate crackers pack a big smokey, cheesy punch.

This recipe is adapted from the blog Drizzle and Dip.

Cheesy Smoked Paprika Crackers

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About This Recipe

Yield:makes about 3 dozen
Active time:15 minutes
Total time:45 minutes
This recipe appears in: One Bowl Baking: Cheesy Smoked Paprika Crackers


  • 10 tablespoons (5 ounces) unsalted butter, softened
  • 4 ounces Parmesan, grated
  • 2 ounces sharp cheddar, grated
  • 1 cup plus 2 tablespoons (about 6 ounces) all purpose flour
  • 4 teaspoons Spanish smoked paprika
  • fresh ground black pepper
  • Smoked salt (or sea salt) for sprinkling on top


  1. 1

    Toss butter, Parmesan, cheddar, flour, paprika, and 1/2 teaspoon black pepper with fingers in large bowl until combined. Using hands, press mixture into a dough. Roll dough into a log 2 1/4 inches diameter and tightly wrap in parchment paper, twisting ends of parchment to keep log tight. Chill 45 minutes or until just firm.

  2. 2

    Adjust oven racks to lower and upper middle positions and preheat to 350°F. Line two baking sheets with parchment paper.

  3. 3

    Remove paper from log and slice into 1/8-thick discs. Space evenly on pans. Sprinkle with smoked salt and bake until a deep golden brown, about 15 minutes, rotating pans from top to bottom and front to back halfway through. Let crackers cool completely on pans.


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