How to Make Easy Homemade Cheddar Cheese Crackers Free Recipe by Kristin Omdahl

How to Make Easy Homemade Cheddar Cheese Crackers Free Recipe by Kristin Omdahl

I love Cheese-It Crackers. I thought it might be fun to make homemade cheddar cheese crackers. I kept them mild (no strong spices) for this batch, and while they are DELICIOUS, I think it might be fun to add spices and seasonings to future batches as well.
I was surprised by how easy these were to make. I used a box grater, a food processor, a rolling pin, and cookie sheets, but I think you could do it without the food processor as well.

8oz sharp shredded cheese, grated
1/2 stick (1/4 cup) cubed butter, not softened
1 cup flour
1 tsp salt
1 tsp smoked paprika
1 – 3 tsp cold water

Grate the cheese. Cube the butter. Place all ingredients in the food processor and pulse to combine. Run on low while you add the water, one tsp at a time. When the mixture binds and forms a ball, stop adding water and remove from processor. (I was good after 2 tsps)

Wrap dough in plastic wrap and leave in refrigerator for at least an hour.

Preheat oven to 400 degrees Fahrenheit. Cut dough in half, roll out on a floured surface to a very thin sheet (approx 1/8″) and transfer to a lined cookie sheet. Silpat liners are great, but if you don’t have them, parchment paper works well, too.

Score with a proper pastry tool, or gently roll a knife or pizza cutter over the surface to get your score lines. Prick the center of each square with a fork.

Bake for 15 minutes for chewy crackers, up to 17 minutes for crispier crackers. I used two cookie sheets and the one on the bottom came out way crispier than the top. The chewy ones taste cheesier but the crispier ones have the texture of the store bought. I’m glad I have both 🙂

These crackers are Marlon-approved, so you know I’ll be making them again! I think garlic and onion powder would be great additions; Parmesan cheese would be great mixed in with the cheddar; pepper jack would be great mixed with the cheddar, too. And fresh herbs would be delicious.


xoxo, Kristin

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