Marmite Crackers

From my 6th cookbook, “Peter Sidwell’s Kitchen” — the ultimate snack for true flavour lovers.

If you’ve been following me for a while, you’ll already know that Marmite is my all-time favourite ingredient. It’s bold, salty, rich, and completely unique — and when you pair it with cheese, well… that’s my idea of heaven on a plate.

This recipe for Marmite Crackers comes straight from my sixth cookbook, Peter Sidwell’s Kitchen — a collection of 100 recipes that celebrate simple, ingredient-led cooking. Every recipe in the book has a story, and for me, this one sums up exactly what I love about food: taking classic flavours, keeping them honest, and turning them into something that makes people smile.

Marmite and cheddar is one of those classic British flavour pairings that never lets you down. So, I thought — why not bring the two together in a bake? These crackers are buttery, nutty, and packed with umami goodness. The walnuts add a lovely crunch, while the Marmite brings that deep, savoury punch that keeps you coming back for more.

They’re brilliant for cheese boards, perfect as a snack with a glass of wine, and ideal for gifting if you like to share your home bakes (though you might want to hide a few for yourself first).

If you’d like to see how they’re made, head over to my YouTube channel, Peter Sidwell’s Kitchen, where I bake these step-by-step — just search “Marmite Crackers”. It’s the same ingredient-led cooking you’ll find throughout the book, all from my studio kitchen in the Lake District.

So, whether you’re a lifelong Marmite fan or you’ve been on the fence, this is the recipe that might just win you over. One bite, and you’ll see why this one made it into the cookbook.

Prep Time: 15 minutes (+ 1 hour chilling)

Cooking Time: 10–12 minutes

Makes: 20 crackers

Ingredients:

• 115g butter, softened

• 225g extra-sharp cheddar cheese, finely grated

• 1 large free-range egg yolk

• 2 tsp Marmite

• 150g plain flour

• 150g walnuts, chopped

Here’s How:

1. Beat together the butter and cheddar until smooth using an electric mixer on medium speed.

2. Add the egg yolk and Marmite, and continue to mix until everything comes together.

3. Fold in the flour, then add the walnuts and gently mix until you have a soft dough.

4. Roll the dough into a log shape, wrap it in cling film, and chill for at least an hour until firm.

5. Once chilled, slice into 0.5cm rounds and place on a lined baking tray.

6. Bake in a preheated oven at 170°C for 10–12 minutes, until golden brown.

7. Cool completely on a wire rack before serving.

Notes:

• Store in an airtight container at room temperature for up to 3 days.

• The dough freezes beautifully — double up the recipe and keep a log ready for your next get-together.

Discover even more flavour-packed dishes, kitchen tips, and inspiration in Peter Sidwell’s brand-new cookbook — Peter Sidwell’s Kitchen.Order your copy now and bring the joy of cooking into your home.

 Buy the Book Here