Homemade cheese crackers
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Crisp cheddar crackers made with butter and flour in the food processor, rolled thin and cut into squares.
Ingredients
- 8 oz cheddar cheese shredded (234g)
- 4 Tbsp butter cold (56g)
- 1 cup flour (120g) (whole wheat works)
- ½ tsp salt
- ⅛ tsp onion powder
- ⅛ tsp garlic powder
- 3 Tbsp water (15g)
Equipment
- food processor
- rolling pin
- baking sheet
Directions
- Add the cheese, cold butter, salt, onion powder, and garlic powder to a food processor (or a large bowl).
- Add the flour and pulse until the mixture resembles breadcrumbs.
- Add 2 Tbsp water and pulse (or mix by hand) until the dough comes together. Add the last tablespoon only if the dough is too dry.
- Split the dough into thirds (or shape into logs), cover, and refrigerate for 1 to 2 hours.
- Heat the oven to 350F.
- Roll to ⅛” to ¼” thick and cut into squares, or slice off the logs. Set them on a sheet lined with parchment or silicone, leaving space between, and bake one third of the dough on each sheet.
- Bake for 15 to 17 minutes, until light to medium golden brown, adding a minute at a time if they need longer.
- If they are not crisp once cool, bake at 350F for 3 to 5 more minutes, spread apart, until a little darker.
Notes
Store in an airtight container in the refrigerator; they won’t last long at room temperature. No fridge shelf life given. Baked crackers keep a month or more sealed in the freezer; wrapped dough at least 6 months frozen (thaw in the fridge overnight).
Nutrition
Serving: 52g | Calories: 222kcal | Carbohydrates: 13g | Protein: 8.2g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 379mg | Potassium: 41mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 529IU | Vitamin C: 0mg | Calcium: 206mg | Iron: 0.8mg
Nutrition is an estimate per serving from USDA FoodData Central, for 8 servings. Brands and portions vary, so use it only as an approximation.