Recipe: Easy Cheesy Crackers

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A few readers have shared a  homemade “goldfish” crackers recipe with me. I decided to try the recipe (with several modifications) and while the outcomeEasy Cheesy Crackers from 100 Days of Real Food tasted good the process of rolling out the dough took some time and made a huge mess. As a busy mom I am a big fan of shortcuts so the goldfish recipe inspired me to come up with these easy cheesy crackers. Making your own “crackers” from scratch sounds like such a daunting task, but trust me…this recipe is ridiculously easy!

Of course if you make this “easy” version you end up with round crackers as opposed to fun little shapes, but the last time I checked my daughters didn’t discriminate against a circle. They were too busy gobbling up these crackers and asking for more to even think about what shape they were eating. And these are by no means just for kids. There are so many ways to get creative, which would surely impress any adult as well. Before baking experiment with adding some of these spices to the dough: black and red pepper, fresh or dried rosemary, diced olives, or jalapeños. Or instead of mixing in herbs and spices, just top off the baked cheese crackers with something fun like pesto and grape tomatoes (just like we did for our dinner club last year). No matter what you end up doing have fun with it and enjoy!slice and bake cheese crackers from 100 Days of Real Food

4.4 from 34 reviews
Easy Cheesy Crackers
Serves: Makes 2 dozen
  • 1 cup whole-wheat flour
  • 5 tablespoons cold butter, cut into tablespoon size chunks
  • 4 oz. or 1 ½ cups grated cheddar cheese…the sharper the cheese the cheesier the crackers
    (Yep, that’s it…only 3 simple ingredients!)
  1. Preheat oven to 350 degrees F.
  2. Combine all three ingredients in a food processor and blend. The mixture will eventually turn into one big ball chasing itself around the bowl. Be patient because it can take a few minutes.
  3. Roll the ball into a log about 1 ½” in diameter. At this point you could refrigerate the dough until later.
  4. With a sharp knife slice ¼” thick pieces off the log (pictured above) and place each one flat on an ungreased baking sheet. Try to rotate which side you are cutting down on because the top of the log does start to flatten a little. It is like your very own homemade slice and bake!
  5. If you want your crackers to look a little fancy (as pictured above) take a fork and gently mash down the top of each one before baking.
  6. Bake for 8 - 14 minutes or until golden brown. The thicker the crackers the longer it will take.
    These crackers can be stored in the freezer so double the recipe and save some for later!
We recommend organic ingredients when feasible.

Entered on Food Renegade’s Fight Back Friday


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449 comments to Recipe: Easy Cheesy Crackers

  • Paula

    The first time we made these, no one was a fan. We tried again, now we cannot keep them in the house long enough to cool! Our biggest obstacle was trying to get them uniform in size, so we put the dough into a cookie press and they were all cooked to the same perfection!

  • Rachael

    I was wondering if these would still blend well if I don’t have a food processor? Would mixing these by hand work just as well?

  • Heather

    Okay, these crackers are Ah-mazing. Yummo. I’ve made them only once so far, but I already learned one trick. I made one tray of crackers right before bedtime. Didn’t have enough time for the 2nd tray, so I put the other half of the dough in the fridge overnight. This morning it was so hard that I was able to cut it very, very thinly (1/8 inch) and I baked on 250 F for about 20 minutes (I was also make granola, hence lower temp). Anyway, the thinner crackers turned out super crispy and DELICIOUS.

  • Leah

    So I followed the idea of putting the dough in the fridge for a few hours to get it super cold so I could slice the crackers thin. Worked great. I baked them like the previous commenter said – 250 for 20 min. But they weren’t getting done so I upped the temp to 350 and did another 6 or 7 min. They all look great but about half of them were sliced thinner than the other half. The thinner ones actually don’t taste very good – kind of burnt tasting – even though they look perfectly great. Also, I didn’t see to use salted butter so I feel like they need a bit of salt added. I think I’ll try again but cook them less and use the salted butter plus maybe try adding some very finely chopped rosemary or garlic powder or something. My toddler loves garlic.

  • Debbie

    I’d like to try using unsalted butter and adding a little parm to get that saltiness.

  • Jasmine

    Unfortunately, I don’t think I’ll be making these again. I was so excited to try these since they’re so simple, but I was quickly disappointed. I don’t have a food processor so I was leading the dough by hand. It was so crumbly and dry i had to add water just to get it to come together. I refrigerated the dough until very firm but still couldn’t slice it thin because it just fell apart. To me these didn’t have much taste at all and I used the sharpest cheddar I could find. Any tips for improvement??

    • Amy Taylor (comment moderator)

      Hi Jasmine. I’ve gone a little heavier with the cheese from time to time. You might give that a try. Also, you can see my comment below as I’ve experimented to make a crunchier version. I think taste and preference is in the eye of the beholder. :)

  • Kelly

    These did not go over well atu house. Even my hubby who likes “healthy” things Gave them a thbs down. Wondering if I did something wrong?

    • Amy Taylor (comment moderator)

      Hi Kelly. You likely did not do anything wrong. I think for many the problem might be expectations? If you are expecting a thin crispy “goldfish” like cracker, this one is obviously a different texture and taste. I have rolled these thinly out, scored them to break them apart after baking, salted them, and my kids really like them that way. :)

  • Megan

    I just tried these without the cheese (we just ran out) but used cut up almonds,spinach and some honey with a little salt on top. They are sooo good! Thank you for the recipe!

  • Abby cole

    Hi, I was wondering how long I can leave these out in a container or if they need to be refrigerated? Either way, how long do they stay good in either spot?

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