Brie and Havarti Crackers

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It's time for the Improv Cooking Challenge, hosted by Nichole of Cookaholic Wife.  I barely made it in here this time.

I was so busy, making, baking and, very important, taste testing my offering.   This month the Challenge is Cheese and Crackers.
And my thought was this, why not combine them, and have a two-fer.
So I did, took some cheese, made some crackers and VOILA!
These Brie and Havarti Crackers.
They were so tasty topped not only with the Pineapple Chutney but also with some Deviled Ham Spread.
Also good, just by their lonesome.
I did want to show them being cut out, since I've been watching many cooking video's that show people cutting out cookies, crackers, etc., and leaving so much room in between the crackers.  Lots of wasted dough.  Drives me up the wall.  So, I make sure I cut as much out of each rolled out piece of dough that I can, and then gather up the scraps and re-roll them out. 

Brie and Havarti Crackers

Yield: approx. 120 + crackers- depending on size.
prep time: 45 M 
cook time: 21 M 
total time: 66 M
These are a light, crisp, flaky cracker that goes well with toppings, but also tastes great crumbled into either chili or tomato soup. They're also great, eaten plain, with lots of cheesy taste.


  • 2 cups self rising flour
  • 4 oz. cold butter
  • 6 oz. cold Brie cheese with rind cut off.
  • 1 1/4 cup finely shredded Havarti cheese
  • 1/2 tsp. Baking Powder
  • 1-3 tablespoons ice water (more if needed to gather the dough into a ball)
  • optional: 
  • 1/2 tsp. Mustard powder
  • or
  • 1/4 tsp. Cayenne powder
  • 1 egg, whisked for brushing on top
  • Optional: grated Parmesan Cheese for topping crackers


How to cook Brie and Havarti Crackers

  1. Cut the butter and Brie cheese into the flour and baking powder until it's well combined.  You can add the optional mustard OR cayenne pepper now.  
  2. Add enough water to combine the dough into a ball.   Form into logs or a flat disk, making several of either or both, wrap well and place in the fridge for at least 30 minutes or longer to chill.
  3. Heat oven to 400 degrees.  Cover a cookie sheet or pan with parchment paper/ 
  4. Cut  thin rounds from the log or roll the disk out very thin.   Cut small rounds and place on a parchment paper covered cookie sheet or pan.   Brush tops with beaten egg or not.  If you like, you can even sprinkle a little Parmesan cheese on top as well.   This is totally optional however, the crackers are very cheesy without.
  5. Bake in 400 degree oven for 10 minutes, checking to make sure that the crackers haven't browned.  They need to stay a light golden color, as they get bitter when browned. 
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All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2020, with all rights reserved thereof.

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 Simple Shrimp Recipes - 25 + Appetizer, Entree and Dipping Sauces.
 Nibbles and Bites - A Compilation of Appetizers, Canapes and Finger Foods
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Improv Cooking Challenge: January 2020

Ingredients: Cheese and Crackers

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