Homemade cheese crackers

Course Bread

Cuisine American

Keyword cheddar crackers, homemade crackers, kids snack, snack crackers

Prep Time 20

Cook Time 15

Total Time 35

Servings 8 servings

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)

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

Nutrition is an estimate per serving from USDA FoodData Central, for 8 servings. Brands and portions vary, so use it only as an approximation.