Manchego Crackers

Prep Time 1 hour 5 minutes
Cook Time 10 minutes
Total Time 1 hour 15 minutes
Servings 35
Author Debi


  • 6 tablespoons cold unsalted butter cut into ½-inch pieces
  • 3 ⁄4 cup all-purpose flour
  • 1 ⁄2 teaspoon salt
  • 1 ⁄8 teaspoon cayenne
  • 2 ounces Manchego cheese finely grated, about 1 cup


  1. Place all ingredients in the bowl of a food processor, and pulse just until a dough forms. (Do not overwork dough, or biscuits will be tough.) Gather dough into a ball, and flatten into a 5-inch disk. Wrap dough in plastic wrap, and chill dough, until firm, about 30 minutes. The Dough can be made ahead and chilled like this for up to 2 days.
  2. Preheat oven to 400° F.
  3. Roll out dough on a floured surface with a floured rolling pin until about 1/8-inch thick, roughly 14-inch round.
  4. Working quickly, cut out rounds with a 1 ¾ to 2-inch floured biscuit cutter, and arrange the rounds ½-inch apart on a silpat or parchment paper covered baking sheet. Reroll scraps (but only once or they will get tough; chill first if soft), and cut out more rounds. Prick each round 2 or 3 times with a fork.
  5. Bake in middle of oven until golden, about 10 minutes. Allow crackers to cool on the baking sheet for about 5 minutes, then transfer them directly to a cooling rack to cool.

Recipe Notes

If your kitchen is warm, roll out dough between 2 sheets of wax paper.
Store crackers layered between sheets of wax paper in an airtight container at room temperature up to 4 days.

Adapted from Epicurious