These crunchy 5 ingredient cheese crackers are made using yoghurt dough! If you don't already know and love this dough, then now is the time to get on the bandwagon! Super easy to make and easy to shape, you'll have a batch made in no time! Great for lunchboxes, snack time and your next cheese plate.
Why you're going to love these crackers
- Yoghurt dough-It's a super simple combination of yoghurt and self raising flour that works to make a dough. No need to leave to rise, no yeast, just yoghurt and self raising flour. It works because the flour already contains a rising agent and the yoghurt helps to activate it.
- crackers are familiar
- cheesy taste
- perfect for dipping or eating with cheese
- My kids love recess lunchboxes, because they always have cheese and crackers. It is a favourite thing. We swap cheeses sometimes but mostly use Babybel cheeses as they love the flavour and the wax means they stay fresh and cold.
What goes into the recipe
don’t forget to scroll to the recipe card for quantities and the full method
- yoghurt (good quality greek style works best)
- self raising flour (I've used wholemeal)
- flax seeds (perfect for adding extra fibre into your kids diet)
- parmesan cheese (grate from a block as you can grate it much finer)
- plain flour because we want a mix or it will rise too much
How to make this recipe
- Preheat the oven to 190 degrees celsius. Combine all the ingredients in a mixer, mix on low for 1 minute. (Image 1)
- Crank the mixer to high and mix for 2 minutes (Image 2)
- When a dough ball is formed (Image 3) flour your surface lightly for rolling out. (Image 4)
- Roll out the dough to .5cm thick and cut with cookie cutters of your choice. Or cut into rows with a knife and then cut into little squares.(Images 5 and 6)
- Place on lined baking trays and bake for at 190 degrees 15-18 minutes or until crunchy. (Image 7)
Expert Tips and FAQs
- these need a fair bit of flour for rolling out, or do it between two sheets of baking paper
- keep an eye on them in the oven from about the 15 minute mark, but you need them to brown to be crunchy
- store in an airtight container for maximum freshness when they are completely cold.
This depends on the cutters you use, I go with small and cute for things like this because it means I get a load of crackers from my one cook up. I get a minimum of 70 crackers from the dough. I decided that I would cut these using a knife, into rows and then squares.
These crackers keep well in an airtight container in the fridge, or you can even freeze them!
Chia seeds, poppy seeds and also sesame seeds work well in these. A combination of the three is also great.
You could, if you didn't have a stand mixer possibly use hand beaters or even a food processor for these crackers, but it is a quite strong or heavy dough, so trying this by hand might be too hard!
More great savoury snacks
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Crunchy 5 ingredient cheese crackers
- ¾ cup greek yoghurt
- 1 cup wholemeal srf
- ⅓ cup flaxseeds
- ⅔ cup finely grated parmesan cheese
- ⅓ cup plain wholemeal flour
- ⅓ cup extra plain wholemeal for rolling
- Preheat oven to 190 degrees
- Add all the ingredients to a mixer (except the extra flour). Mix on low for one minute with the dough hook.
- Mix on high for 2 minutes.
- Roll out the dough to .5cm thick and cut with cookie cutters of your choice.
- Place on lined baking trays and bake for 15-18 minutes or until crunchy.
- Makes 70+