Peppery cheese crisps


  • Prep Time15 mins
  • Total Time15 mins
  • Makes3 dozen small crisps
*PLUS Baking Time: 10 minutes


  • 3/4 cup unsalted butter, at room temperature

  • 1 1/2 cups grated old cheddar

  • 1 tsp Dijon mustard

  • 1 1/4 cups all-purpose flour

  • 1/4 tsp salt

  • 1 tsp ground black pepper


  • Place butter, cheese and mustard in a food processor. Whirl until just combined. Add flour, salt and pepper, then whirl until it just forms a dough. Or to do by hand, place butter, cheese and mustard in a large bowl. Using a fork, stir until blended. Stir in flour, salt and pepper until moistened and dough begins to form. Make a ball.

  • Preheat oven to 350F (180C). Pinch off small pieces of dough. Roll into 3/4 inch (2 cm) balls. Place on ungreased baking sheets, about 1-1/2 inches (3.5 cm) apart. Flatten each with your palm until about 1 inch (2.5 cm) in diameter.

  • Bake in centre of 350F (180C) oven until light golden brown, from 10 to 12 minutes. Cool on a rack. Seal and store at room temperature for up to 3 days or freeze.

Nutrition (per serving)

Calories 69, Protein 1.7g, Carbohydrates 3.4g, Fat 5.5g, Fibre 0.1g, Sodium 48mg.

Here's the perfect answer to what to have on hand to serve with drinks. Refrigerated slices can be baked in just 10 minutes.

Make ahead

Using long sheets of waxed paper to help with shaping, form dough into 2 rolls, each about 8 inches (20 cm) long and 1 inch (2.5 cm) in diameter. Roll up and twist waxed paper shut at ends. Refrigerate for up to 1 week or freeze for up to 1 month. Then slice cold rolls about 1/8 inch (0.25 cm) thick and place on ungreased sheets. Bake according to Step 3.