Cheese Crackers

Cheese Crackers

Who doesn’t love a good cheese cracker?  You know the ones I’m talking about, they come in a red box, they’re square, have a little hole in the center.  Did you figure out what I’m talking about?  Ok good.  Back to my love of these crackers.  I could no joke eat an entire box, and I mean the family size box.  You give me those or the little cheddar fish crackers and I’ll be your best friend. My roommate and I in college always had a box of cheese crackers in our room and they never lasted very long.  My little guy loves them too.  In my pantry right now is that giant cardboard carton of the cheddar fish crackers, I can guarantee they wont last more than two weeks in my house.  Come to think of it, my grandma loves cheese crackers too, I may have to make her a batch.

Cheese Crackers

So we’ve established that I love cheese crackers and if you do too I am here to tell you that you can make them yourself, and guess what?  They’re easy to make.

You need: cheese, flour, butter, water and seasonings.  Today I used garlic powered, seasoned salt and worcestershire sauce.

Now for the cheese you’re going to want a firm cheese like cheddar. 

Cheese Crackers

Grab your food processor and toss in the cheese, I used sharp cheddar.  You can either buy it already shredded, in the brick and shred it yourself or buy the brick and let the food processor do the work.  That’s what I do.  I just cut the brick of cheese into a few cubes and toss it into the processor.  However you start with cheese you are going to want to pulse it a few times to break it up so it’s in small pieces.

Next add in the butter and pulse a few more times.  Next goes the flour and seasonings.  I used half all-purpose flour and half whole-wheat but you can just use the all-purpose flour if that suits you better.

Lastly add the water one tablespoon at a time.

You’ll know you’ve added enough water when the dough comes together into a ball.

Wrap the dough in plastic wrap and chill in the fridge for an hour.

Cheese Crackers

After an hour, roll out the dough onto a floured surface.  The dough will be a little tough to get started but just keep working at it, it’ll get easier to roll.  You want the dough to be about an 1/8 in thick.  If it’s any thicker your cracker will be more shortbread like, and nobody wants that.

Cut the dough into any shape you like just make sure they are all the same size.

Place the cut dough onto a parchment lined baking sheet and bake in the preheated 350 degree oven for 15-20 minutes.  Sometimes mine take 15 and sometimes they take 20, just start with 15 and go from there.

These crackers are the new snack of choice in my house.  My little guy loves them, and I love that he loves them.  They are a sugarless snack for you kiddos and you know where all the ingredients came from.  That’s a plus in my book!

I would love to hear what sort of flavor combinations you and your families have come up with.  I’ll be sure to share more of ours.

Oh and a little tip, if you cut your dough into  squares to mimick the ones from the store, you can use a wooden skewer to make the little holes in the center.

Cheese Crackers

Cheese Crackers
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  1. 8 oz. sharp cheddar cheese
  2. 1/2 cup all-purpose flour
  3. 1/2 cup whole-wheat flour
  4. 5 tbsp. butter, cold
  5. 1 tsp. seasoned salt
  6. 1 tsp. garlic powder
  7. 1-1/2 tsp. Worcestershire sauce
  8. 3 tbsp. cold water
  1. Place cheese in food processor and pulse a few times until you get little balls of cheese.
  2. Add in the butter and pulse a few more times.
  3. Toss in the flour and seasonings and blend until well combined.
  4. Add in the water one tablespoon at a time until the dough forms a ball.
  5. Wrap the dough in plastic wrap and chill in the refrigerator for 1 hour.
  6. Preheat oven to 350.
  7. Roll the dough onto a floured surface and roll to 1/8 inch thick.
  8. Cut the dough into little squares or any other shape you like and lay them on a parchment line baking sheet.
  9. Bake in the preheated oven for 15-20 minutes.
  1. You can eliminate the whole-wheat flour and use the full one cup of all-purpose flour.
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