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Cheesy Chive & Onion Crackers



prep time:

30 mins

cook time:

30 mins

Total time:

1 hour 0 mins




  • 1 ¼ cups all purpose flour

  • 5 tablespoons dehydrated onion flakes, divided

  • 3 tablespoons dehydrated chives

  • ½ teaspoon granulated sugar

  • ¼ teaspoon baking powder

  • ¼ teaspoon kosher salt

  • ½ cup Vermont Creamery Unsalted Cultured Butter, chilled, cubed

  • 4 ounces sharp white Cheddar, finely grated

  • 2 ounces Gruyère cheese, finely grated

  • 3 tablespoons ice water

  • ⅓ cup heavy whipping cream

  • ⅓ teaspoon flaky sea salt for finishing


  1. Place flour, 2 tablespoons dehydrated onions, dehydrated chives, sugar, baking powder, and salt in food processor and pulse a few times to combine. Add cold butter cubes and pulse until the butter is about the size of peas, about 6 to 8 times. Add grated Cheddar and Gruyère and continue to pulse until the cheese is incorporated in the butter and flour mixture, then with the motor running slowly stream in 3 tablespoons ice water and pulse until dough starts to form a ball (it’s okay if it’s a little shaggy).
  2. Turn dough onto lightly floured surface, bring the dough together into a round with your hands, and knead a couple times. Roll dough into a 12-inch round. Fold top and bottom into the center so they meet in the middle, then repeat the same process with the sides, creating a square (this is creating lots of flaky layers!). Wrap in plastic wrap and chill for 45 minutes.
  3. Heat oven to 350°F. Line two baking sheets with parchment paper and set aside.
  4. Remove dough from the refrigerator, divide in half, place one half on a lightly floured surface, and return the other half to refrigerator.
  5. Roll dough out into a rectangle about 13x10” and no more than ⅛” thick. Using a fluted pastry cutter, trim the edges, saving the scrapes, to create a clean rectangle. Transfer dough to one of the parchment-lined baking sheets. Cut dough into 1½” strips lengthwise and 1½” strips crosswise to create square crackers. Using a fork, dock each cracker diagonally across the center (this will allow steam to escape when baking). 
  6. Using a pastry brush, brush the top of the cut dough with a thin layer of heavy cream and sprinkle each cracker with a few flakes of flakey salt and then sprinkle 1½ tablespoons of dehydrated onions evenly over the top of crackers. Pull crackers apart so there is about ⅛” between each one. Freeze for 10 minutes. (At this point, the crackers can be frozen completely, and then transferred to a zip-top freezer bag to be baked later. The unbaked crackers are good in the freezer for up to 1 month.)
  7. Bake crackers, turning the tray halfway through, until they are slightly puffed and golden, about 16 to 20 minutes. If baking from frozen, crackers might take a couple extra minutes.
  8. While the first batch of crackers is chilling and baking, repeat the rolling and cutting process with the remaining half of the dough. Combine any leftover scraps into a ball, reroll, cut, and garnish that dough.
  9. Cool crackers for 15 minutes before serving and enjoy with bubbles or your favorite batch cocktail! Crackers can be kept in an airtight container for up to 2 days.