Rosemary, cheddar & smoked paprika crackers and caramelised onion dip

Cheddar Smoked Paprika Crackers recipe

These crackers are yet another thing I made when my parents stayed with us recently.  I love serving up homemade dip and crackers.  Both are easy to make and I think it’s wonderful to serve up things you’ve made, that taste great and are much more personal than opening up a packet of crackers and container of dip.

I love the combination of the cheese and smoked paprika in these crackers. It makes the crackers very addictive and quite different to your ordinary cheese crackerss.  I have to admit that after sampling one biscuit after the first batch came out of the oven (taste testing of course) it was quite difficult to stop reaching for more.

Although I served the crackers with the delicious caramelised onion dip (which was much better than any French Onion dip you could buy at the supermarket), I actually think it was a shame to add anything to the crackers because it took away from the beautiful flavours. So, we found ourselves eating the crackers plain more often than not.

Next time you have friends over, try making your own dip and cheese crackers.  I guarantee your friends will impressed with the effort you’ve gone too and be oohing and ahhing over the taste.  Only you and I will know that making both dishes was quick and easy.  I won’t tell – I promise.

Cheddar Smoked Paprika Crackers recipe

Rosemary, cheddar & smoked paprika cracker recipe
Cook time
Total time
Makes 30 crackers
  • 125g of butter, at room temperature
  • 250g of grated cheddar cheese
  • 2 eggs
  • 1¼ cups of plain flour, sifted
  • 2 teaspoons of smoked paprika
  • 4 sprigs of rosemary, leaves removed and chopped
  1. Preheat the oven to 180 degrees celsius (350 farenheit) and line a couple of baking trays with baking paper.
  2. Add the butter, rosemary and cheese into the mixing bowl of an electric mixer using a paddle attachment. Mix until well combined.
  3. Add 1 of the eggs and mix until combined before adding the flour and smoked paprika.
  4. Turn out the mixture onto a floured surface and kneed until smooth.
  5. Roll the dough out to about 1cm thick and cut out the crackers using a biscuit cutter in your preferred shape and place the crackers onto the prepare baking trays.
  6. Crack the remaining egg into a small container and whisk until combined before brushing the egg onto the top of the crackers. You may like to sprinkle the tops with a little more chopped rosemary.
  7. Bake for 13 minutes or until golden.

Caramelised Onion Dip recipe
Cook time
Total time
  • 1 large brown onion, peeled and chopped
  • 2 shallots,peeled and chopped
  • 2 small cloves of garlic
  • 2 teaspoons of rosemary leaves, chopped
  • 1 tablespoon of butter
  • 1 tablespoon of olive oil
  • 1 teaspoon of salt
  • ¼ teaspoon of freshly ground pepper
  • 250g of cream cheese
  1. Place a saucepan over a low heat and add the butter and olive oil.
  2. Once the butter has melted add the onion, shallots, and garlic and cook for 15 to 20 minutes until golden, stirring occasionally so it doesn't stick.
  3. Set aside to cool.
  4. Once cooled, add the onion mixture, rosemary, salt, pepper and cream cheese into a food processor and blitz until smooth.

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  1. Cookie October 19, 2010  9:54 am Reply

    I love savory crackers!

    • delicieux October 19, 2010  12:25 pm Reply

      Me too Cookie. Thanks for stopping by :)

  2. Jess October 19, 2010  4:36 pm Reply

    Oh wow, this post has made me realised how incredibly lazy I've been when it comes to crackers. I think I've only ever once bothered making them rather than just buying them (that said, my local deli does have a lovely range of crackers, baked lavosh, interesting savoury biscuits, etc, but still... surely nothing as good as something like these crackers of yours). I'm happy to make dips galore but then I always end up using things I've bought for dipping. Shame on me! I've got a get-together with some friends coming up this Sunday and I am going to make some crackers! I've got tarama paste sitting in my fridge waiting to be used, so I can make some taramasalata and then some beautiful crackers to dip in it. Although I am very tempted by that caramelised onion dip too...

    • delicieux October 20, 2010  1:48 pm Reply

      Hi Jess, considering all of the gastronomic delights you make I definitely don't think you are lazy by not making crackers!

      I'll look forward to seeing whatever amazing crackers you end up making on your blog.

    • delicieux October 20, 2010  1:49 pm Reply

      I made my dip with reduced fat cream cheese, which isn't quite so bad....if you can stop eating it that is.

  3. Gastronomy Gal October 20, 2010  1:17 pm Reply

    ooo I just popped by to grab this recipe- it seems great!

    • delicieux October 20, 2010  1:49 pm Reply

      Hi GG, if you try it let me know what you think :)

  4. LimeCake October 24, 2010  10:35 am Reply

    this looks like it'd make fantastic hors d'oeuvres! such delicious flavours!


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