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Asiago Black Pepper Crackers - Crisp, Savory, And Perfect For Snacking

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups (190g) all-purpose flour
  • 1 cup (90g) finely grated Asiago cheese (use aged Asiago for best flavor)
  • 1 teaspoon freshly cracked black pepper (plus more for topping if you like)
  • 1 teaspoon kosher salt (reduce to 3/4 teaspoon if your cheese is very salty)
  • 1/2 teaspoon garlic powder (optional but tasty)
  • 6 tablespoons (85g) cold unsalted butter, cut into small cubes
  • 1/3 to 1/2 cup (80–120ml) ice water (add as needed)
  • 1 large egg, beaten with 1 tablespoon water for egg wash (optional)
  • Flaky salt, for finishing (optional)
  • Extra grated Asiago, for sprinkling (optional)

Method
 

  1. Prep your tools and oven. Line two baking sheets with parchment paper. Preheat the oven to 400°F (200°C). Have a rolling pin and a sharp knife or pastry wheel ready.
  2. Mix the dry ingredients. In a large bowl, whisk together the flour, grated Asiago, black pepper, kosher salt, and garlic powder. Break up any clumps of cheese so it’s evenly distributed.
  3. Cut in the butter. Add the cold butter cubes. Use a pastry cutter or your fingertips to work the butter into the flour until it looks like coarse crumbs with pea-sized bits. Those small butter pieces help create a crisp, flaky bite.
  4. Bring the dough together. Sprinkle in the ice water, starting with 1/3 cup. Toss gently with a fork until the dough begins to clump. If it’s still dry, add more water a tablespoon at a time. Stop as soon as it holds together when pressed.
  5. Chill briefly. Turn the dough onto a lightly floured surface and pat it into a flat rectangle about 1 inch thick. Wrap and chill for 20–30 minutes. This step makes rolling easier and keeps the crackers from shrinking.
  6. Roll the dough thin. On a floured surface, roll the dough to about 1/16 to 1/8 inch thick. Thinner dough equals crisper crackers. Lift and turn the dough as you roll to prevent sticking; dust lightly with flour as needed.
  7. Cut into shapes. Use a knife, pizza wheel, or fluted pastry cutter to slice into 1- to 1.5-inch squares or rectangles. Transfer pieces to the prepared sheets, leaving a little space between them. Gather scraps, re-roll, and cut again.
  8. Top and dock. Brush lightly with egg wash if you want a shinier, deeper golden finish. Sprinkle with a pinch of flaky salt, extra pepper, or a dusting of Asiago. Prick each cracker once or twice with a fork to prevent puffing.
  9. Bake until golden. Bake for 10–14 minutes, rotating the pans halfway. The edges should be golden and the centers set. Thinner crackers bake faster; watch the last few minutes closely to prevent overbrowning.
  10. Cool for crispness. Let the crackers cool on the sheets for 5 minutes, then move to a wire rack. They’ll crisp up fully as they cool. Taste one after 10 minutes; if they’re not fully crisp, return to the oven for 2–3 minutes.
  11. Serve. Enjoy plain, with whipped ricotta, fig jam, or a peppery salami. They’re also great with a simple glass of wine or sparkling water.