A simple, savoury little snack made with cheddar, oat flour and a small spoonful of ground flaxseed.

These homemade cheese crackers are crunchy, familiar and easy to make with pantry basics - perfect for lunchboxes, snack plates, beige-food days, or the kind of week where simple is exactly what you need.

They still feel like a classic cheesy cracker, with a gentle fibre-friendly twist from the oat flour and flaxseed.

Ingredients

• 1½ cups shredded cheddar cheese
• ½ cup plain flour
• ½ cup oat flour
• 1 tablespoon ground flaxseed / flax meal
• 1½ teaspoons cornflour
• ¼ teaspoon salt
• 85 g cold unsalted butter, chopped
• 2 tablespoons cold water, plus a little extra if needed
• Optional: tiny sprinkle of sea salt for the top
  
  
  

Method

1. Add the plain flour, oat flour, flaxseed, cornflour and salt to a bowl. Mix together.
2. Add the cold butter and rub it into the flour mixture using your fingertips until it looks like a fine, buttery crumb.
3. Add the shredded cheddar and mix through.
4. Add the cold water and mix until the dough starts to come together. If it still feels too dry or crumbly, add another teaspoon of cold water at a time.
5. Bring the dough together with your hands and shape it into a ball or disc. Wrap or cover, then chill in the fridge for around 30 minutes.
6. Preheat the oven to 180°C and line a baking tray with baking paper.
7. Roll the chilled dough out between two sheets of baking paper to about 3-4 mm thick.
8. Cut into small squares, roughly 2.5 cm x 2.5 cm - about 1 inch squares.
9. Use a toothpick or skewer to poke a small hole in the centre of each cracker.
10. Place the crackers on the baking tray. Sprinkle with a tiny pinch of sea salt if using.
11. Bake for around 16–20 minutes, turning once halfway through so they bake evenly. They are ready when the edges are golden and the crackers feel crisp. Smaller crackers may cook faster, so keep an eye on them. Cook slightly longer for a more crisp cracker.
12. Cool on the tray for a few minutes, then transfer to a rack. They will crisp up more as they cool.
    
    
    

Food processor option

If you have a food processor, you can pulse the cheddar, plain flour, oat flour, flaxseed, cornflour, salt and cold butter together until crumbly. Add the cold water and pulse again just until the dough starts to come together.

Using a food processor can help create a finer, more even dough, which may give the crackers a texture closer to store-bought cheese crackers.

Then shape into a ball or disc, chill, roll, cut and bake as above.

Fussy-eater friendly swaps and notes

For a milder flavour, use tasty cheese instead of sharp cheddar.

For sensory-sensitive little ones, roll the crackers evenly and keep the shapes simple and predictable.

For extra fun, use mini cookie cutters or cut them into little squares, rectangles or “cheese cracker tiles.”

For younger children, keep the crackers small and avoid baking them until they are overly hard or sharp-edged.

You can skip the sea salt on top if you prefer a milder cracker.

Little Belly note

These crackers keep things familiar with cheese and a classic crunchy snack feel, while adding a simple fibre-friendly twist with oat flour and ground flaxseed.

It is a small, familiar way to bring a little more fibre-friendly variety to a snack plate, or an easy travel go-to without making food feel harder.