Homemade Cheese Crackers

My kids love cheesy crackers so I decided to try making them at home with my son, who had the day off due to parent teacher conferences. We found a great looking recipe on Cooking Light that looked easy and delicious. My boy grated all the cheddar then gathered the remaining ingredients and together we got the cracker dough ready. These little crackers smelled terrific while they baked and tasted great. They had a nice crunch and a very cheesy flavor. My son was very proud & loved these cheese crackers. My daughter and her friend thought they were tasty too. I don’t think I’ll ever buy store bought cheesy crackers again.These were so simple and only had seven ingredients in them! I love that.

Grate the cheese and dice the butter into small pieces. Place the shredded cheese, butter, salt, freshly black pepper, to taste in the food processor and pulse for a few seconds until the mixture comes together. Add the flours one at a time, processing until the mixture becomes crumbly. Pour in the cold water and process until a large dough ball forms. The dough should be soft.

Split the dough into two balls, flatten into disks, and wrap the disks separately with plastic wrap. Place into the refrigerator for at least an hour.

Preheat the oven to 375 degrees. Roll out the dough until it’s thin but not paper-thin, about 1/8-inch thick. If they are cut too thick, the crackers will be less crispy and more bread-like. If they are cut too thin, they will burn. Use a cookie cutter to make your crackers.

Place the cutouts on a baking sheet lined with a silpat mat and repeat with the second disk of dough.

Place into the oven and bake for 10-12 minutes or until puffed and golden brown. Keep in an airtight container for 2-3 days, although they are best when fresh. Re-crisp in the oven or toaster oven if desired. Enjoy.

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Homemade Cheese Crackers

Ingredients:

4 tbsp butter, diced
8 oz extra sharp cheddar, grated
Sea salt and freshly cracked pepper, to taste
1/2 cup whole wheat flour
1/2 cup flour
1 tbsp ice water

Directions:

Grate the cheese and dice the butter into small pieces. Place the shredded cheese, butter, salt, freshly black pepper, to taste in the food processor and pulse for a few seconds until the mixture comes together. Add the flours one at a time, processing until the mixture becomes crumbly. Pour in the cold water and process until a large dough ball forms. The dough should be soft.

Split the dough into two balls, flatten into disks, and wrap the disks separately with plastic wrap. Place into the refrigerator for at least an hour.

Preheat the oven to 375 degrees. Roll out the dough until it’s thin but not paper-thin, about 1/8-inch thick. If they are cut too thick, the crackers will be less crispy and more bread-like. If they are cut too thin, they will burn. Use a cookie cutter to make your crackers.

Place the cutouts on a baking sheet lined with a silpat mat and repeat with the second disk of dough.

Place into the oven and bake for 10-12 minutes or until puffed and golden brown. Keep in an airtight container for 2-3 days, although they are best when fresh. Re-crisp in the oven or toaster oven if desired. Enjoy.

 

 
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