Cheddar and Oregano Crackers

by Jonathan Cheung

Crispy, yummy savoury crackers that happen to be gluten free and perfect for cocktail nibblies!

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Makes about 20 crackers

  • ¾ cup/170g + 2 tbsp Dainty Gluten Free All Purpose Flour
  • ¼ tsp Baking Powder
  • 3 tbsp + 1 tsp Unsalted Butter, cubed and chilled
  • 1 pinch Kosher Salt
  • ¼ cup/60g Old Cheddar, grated fine
  • ½ tsp Dried Oregano
  • 1 ½ tbsp Cold Water
  • Maldon Salt or Fleurs de Sel for garnish



Line 2 baking sheets with parchment paper.


In a large bowl, combine the Dainty Gluten Free All Purpose Flour, baking powder, cubed butter, and salt. Using your fingertips, rub the flour and butter together until it resembles coarse breadcrumbs


Add the grated cheese, oregano, and water. Using your hands, bring the mixture together until it starts to form a ball. The dough should be dry, but if it’s not coming together fully, add ¼ tsp more water. Knead the dough lightly until it forms a smooth dough.


Lay a large piece of parchment paper on the counter and place the dough on top. Roll out the dough to 3mm thick. There is no need to dust the rolling surface with flour. ***OPTION below


Cut the crackers with a small cookie cutter (any shape) and transfer to the lined baking sheet. Place in the fridge to chill for 15-20 minutes.


Meanwhile, preheat oven to 400*. Prick each cracker with a fork and sprinkle a small amount of Maldon Salt or Fleurs de Sel on top. Place in the oven and bake for 12-15 minutes, or until golden and crisp. Remove and allow to cool.


OPTION from Step 4 : Alternately you can make the dough into a 2" diameter log roll - chill for 30 minutes or more and then slice rounds and place on your cookie sheet and bake immediately. The roll can also be frozen until you desire to use it, then just thaw and proceed with slicing while still cool.

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