Three-ingredient cheese crackers

Three-ingredient cheese crackers

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  • 6
  • Easy
  • 15 minutes, plus 1 hour’s chilling time
  • 15 minutes

Try these three-ingredient cheese crackers with pickled peaches for a final course with a difference.


  • For the crackers:
  • 180 g flour
  • 125 g butter
  • 90 g Parmesan, grated
  • sage leaves, to decorate (optional)
  • For the pickled peaches:
  • 1 t mustard seeds
  • 1⁄4 cup honey
  • 1⁄2 cup apple juice
  • 3⁄4 cup red wine vinegar
  • 6 peaches, sliced
  • For serving:
  • cheese
  • honey
  • nuts

Cooking Instructions

1. Mix the flour and butter. Add the cheese and mix well. Shape into a ball, wrap in clingwrap and chill for 1 hour. Preheat the oven to 180°C.

2. Remove the clingwrap. Place a sheet of baking paper on your work surface and roll out the pastry to a thickness of 3 mm on the paper. If you’re using the sage leaves, place them onto the pastry, then top with another sheet of baking paper and roll again gently so the sage leaves are pressed into the pastry.

3. Place on a baking tray and peel off the top layer of paper. Score the pastry into triangles and bake for 15 minutes, or until golden brown.

4. Serve with the cheese, honey and pickled peaches.

5. To make the pickled peaches, heat all the ingredients in a pan except the peaches. Pour the liquid over the peaches. Cool, cover and chill until ready to use.

Chef tip: You can also make individual crackers – roll the dough into a log, cover with clingwrap, chill, unwrap and slice thinly. Bake as directed. These can be served as a starter or before or after dessert.


Try these 18 easy picnic recipes this summer.


Photographer: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Strydom and Marcelle De Wet

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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