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Bromberg's spicy cheese crackers


  • Put the flour, baking powder, salt and cayenne in a processor and mix well. 
  • Then put the cold butter cubes through the feeder tube, a few at a time, and continually mix until the mixture resembles coarse breadcrumbs. 
  • Transfer the mixture to a very large bowl and add both the grated cheeses. Mix together with your hands and then add ½ cup cold water. Mix until the dough forms a ball, adding a little more water if needed. 
  • Divide the dough into 2 and roll into even rolls on a lightly floured workbench. Then wrap in plastic wrap and refrigerate for 2 hours. 
  • Preheat oven to 180°C fan forced (200°C normal). 
  • Let the dough sit for about 10 mins, before slicing and placing on baking sheets. Then cook in the oven for about 10-12 mins until lightly puffed and golden. 
  • Slightly cool the biscuits before serving. 
  • nb.  All the dough doesn’t need to be used at once – it can be frozen. Just make sure the dough is thawed well before using. 
  • (from Blue Ribbon Restaurants & Delis in New York)


  • 3 cups plain flour
  • 2 tspn baking powder
  • 1 tspn salt
  • ½ tspn cayenne
  • 250 gm cold butter, cubed
  • 450 gm extra tasty cheese, grated
  • 350 gm tasty cheese, grated
  • ½+ cup cold water

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm