These homemade cheese crackers with carom seeds are my take on the Indian bakery-style ajwain and jeera biscuits we grew up eating. Buttery, crisp, cheesy, and spiced with the bold flavor of carom seeds (ajwain), they are the kind of snack you’ll keep reaching for!
Making your own crackers may sound like a lot of work, but hear me out - these are seriously one of the easiest ones you’ll make! The dough comes together in minutes, and this recipe uses a simple slice-and-bake method. And you get perfectly golden, crispy cheese crackers every time!
These carom cheese crackers are so delicious on their own, but also pair beautifully with dips like spiced pear butter, creamy avocado dip, or whipped goat cheese. You can easily add them to your cheese board or a festive snack platter!
Jump to:
Why You'll Love This Recipe
✨ Classic bakery-style flavors at home! Savory, cheesy flavors that go so well with the sharpness of carom seeds.
✨ A simple recipe that uses basic pantry ingredients and a slice-and-bake method.
✨ This is a great make-ahead recipe. Make the dough and park it in the freezer for up to 2 weeks. Slice and bake whenever you need!
✨ It’s easily customizable with add-ins like cumin seeds, sesame seeds, or even fennel seeds. Add finely crushed nuts if you want a nutty flavor. Add chili flakes or paprika for a spicy version!
✨ These cheese carom seed crackers are perfect for nibbling on with chai or a glass of wine and great for gifting!
Recipe Ingredients
All-purpose flour: For a light and tender crumb. I have made these ajwain crackers with whole wheat flour, too. The result is a tad dense, but still delicious!
Oat flour: I like adding oat flour here as it gives a subtle nutty flavor and a crumbly texture. You can use store-bought oat flour, or, like me, just grind up some oats in your food processor.
Butter: For that bakery-style richness. I used salted butter. If using unsalted butter, increase the salt quantity to 1 teaspoon.
Cheese: For flavor and richness! I used cheddar cheese, but Parmesan would work so well here. So would Colby, Monterey Jack, or Gouda.
Carom seeds/ Ajwain: These seeds are tiny but mighty! They bring a bold, sharp taste, aroma, and flavor to these cheese crackers.
Milk: For helping bind the dough. Use any kind you prefer.
Please see the recipe card below for full information about the ingredients and quantities.
How To Make Cheese Crackers With Carom Seeds
Step 1: In a large bowl, combine all-purpose flour, oat flour, salt, sugar, carom seeds, melted butter, and shredded cheese.
Step 2: Mix them well, using a spatula or your hands to make a soft but pliable dough. Add 2-3 tbsp of milk, 1 tbsp at a time, if the dough feels too dry. Cover the dough with a kitchen towel and let it rest for 5 minutes.
Step 3: Divide the dough for cheese crackers into 2 equal parts. Shape each piece of dough into a 10" log.
Step 4: Spread the oats on a tray and roll the logs on them so they cover the entire surface. Freeze for 30-40 minutes. This will enable you to slice easily and evenly.
Step 5: Preheat the oven and line a baking tray with parchment paper. Cut each log into 1/8" thick slices using a sharp knife. Lay them out on the prepared baking tray in a single layer.
Step 6: Bake for 12-15 minutes or until golden. Let the cheese crackers with carom seeds cool completely. They will harden as they cool.
Store the cooled carom seed crackers in an airtight container. Enjoy!
Top Tips
- Allow the dough to rest for 5 - 10 minutes. This helps the flours absorb the liquid and for the gluten to relax, making the dough more pliable and easy to manage.
- After coating the dough logs with oats, freeze them for 30-40 minutes or refrigerate them for at least 1 hour. This will help with cutting thin, neat slices. This will also prevent the crackers from spreading while baking.
- If your dough feels too dry or crumbly, add milk, 1 tablespoon at a time, until you get a soft dough. The dough should feel well-hydrated and smooth.
- For make-ahead convenience, freeze the unbaked dough log. Just slice and bake straight from the freezer!
- Let the carom seed crackers cool completely before storing them in an airtight container. These will stay well for up to 10 days.
How To Serve Ajwain Crackers
These cheese crackers are so so good on their own, its hard to stop eating them once you start!
That said, they are fabulous with a cup of masala chai or a cup of coffee.
Serve them at cocktail hour with a glass of mulled wine, pomegranate mimosa, or cherry gin & tonic, along with baked Camembert!
These carom seed crackers are great with various kinds of dips like fried pickle dip, cashew ricotta cheese, or even a spicy sambal oelek sauce.
Recipe FAQs
Yes, you can, but the texture will be slightly denser and coarser. Try a mix of the two for a better balance.
Cool the crackers completely before storing and keep in an air-tight container. You can re-crisp them in the oven for a few minutes if needed.
Also known as ajwain or Bishop's weed, carom seeds are a seed-like fruit that are used extensively in Indian cooking. It very aromatic and has a sharp flavor with slightly bitter notes. It tastes somewhat like oregano and anise. A little goes a long way!
📖 Recipe
Cheese Crackers With Carom Seeds
Ingredients
- 1 cup All-purpose flour
- 1 cup Oat flour I ground oats in my coffee grinder to make oat flour
- 1/2 tsp Salt
- 1 Tbsp Carom seeds / Ajwain
- 2 tsp Sugar
- 1/2 cup Shredded cheese I used cheddar cheese
- 1/2 cup Butter, melted I used salted butter
- 2-3 Tbsp Milk
- 3 Tbsp Oats, optional For coating
Instructions
- In a large bowl, combine all-purpose flour, oat flour, salt, sugar, carom seeds, melted butter, and shredded cheese.1 cup (125g) All-purpose flour, 1 cup (100g) Oats flour, 1/2 tsp Salt, 1 Tbsp Carom seeds / Ajwain, 2 tsp Sugar, 1/2 cup (115g) Shredded cheese, 1/2 cup (115g) Butter, melted
- Mix them well, using a spatula or your hands to make a soft but pliable dough. Add 2-3 tbsp of milk, 1 tbsp at a time, if the dough feels too dry.2-3 Tbsp Milk
- Cover the dough with a kitchen towel and let it rest for 5 minutes. Resting the dough allows the gluten in the flour to relax and absorb the liquid, making the dough softer.
- Divide the dough into 2 equal parts.Shape each piece of dough into a 10" log.
- Spread the oats on a tray and roll the logs on them so they cover the entire surface. Freeze for 30-40 minutes. This will enable you to slice easily and evenly.
- Preheat your oven to 180 C /350 F. Line your baking tray with parchment paper.
- Cut each log into 1/8" thick slices using a sharp knife. Lay them out on the prepared baking tray and bake for 12-15 minutes or until golden.
- Let them cool completely. They will harden as they cool. Cool completely and store in an airtight jar. These will stay well for 7-10 days.
Video
Notes
- Allow the dough to rest for 5 - 10 minutes. This helps the flours absorb the liquid and for the gluten to relax, making the dough more pliable and easy to manage.
- After coating the dough logs with oats, freeze them for 30-40 minutes or refrigerate them for at least 1 hour. This will help with cutting thin, neat slices. This will also prevent the crackers from spreading while baking.
- If your dough feels too dry or crumbly, add milk, 1 tablespoon at a time, until you get a soft dough. The dough should feel well-hydrated and smooth.
- For make-ahead convenience, freeze the unbaked dough log. Just slice and bake straight from the freezer!
- Let the carom seed crackers cool completely before storing them in an airtight container. These will stay well for up to 10 days.
Fitness Flavours says
Really seems yummy and healthy.
Thanks for sharing
natashaminocha says
Thank you for stopping by! So glad you liked this!:)