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 33 reviews
Easy Cheesy Crackers
Serves: Makes 2 dozen
 
Ingredients
  • 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!)
Instructions
  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!
Notes
We recommend organic ingredients when feasible.

Entered on Food Renegade’s Fight Back Friday

 

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436 comments to Recipe: Easy Cheesy Crackers

  • joy

    Do you think I could use my vitamix to mix it?

  • Jenae

    I tried this last night and I think I did something wrong :( the dough would not come together so I tried to knead it by hand. It would not come together and stayed crumbly. So I compacted it the best I could and then cut them. When they came out they look exactly like the picture. But they came out hard yet completely fall apart into crumbles in your mouth. They did not taste good. I will try again with a different food processor and maybe less flour

  • Carla

    These are a big hit in my house!Has anyone tried to freeze the dough or the crackers?

  • Dawn

    I made two versions of these. Bigger thicker ones that seemed strange to me because they reminded me of a giant cheese cookie. Then I made small thin ones which came out great! Just like crackers:) However, I put the leftover dough in the refrigerator in an air tight bag. The next day the dough was like a hockey puck. Maybe I shouldn’t have put it in the air tight baggie. Any ideas on how I would soften it and still be able to use it??

  • Juanita Stovall

    These are fab-u-lous! Just baked them on lightly oiled cookie sheet using coconut oil and added sea salt and fresh cracked black pepper. I added about a teaspoon of water to help dough bind rolled into log as pictured then froze it for it about 20 minutes to facilitate being able to slice thinner. Made about 36-45 nice little cracker rounds. Thanks for all the ideas, recipes, tips. 2days in and 8 to go then we will see about the rest or October.

  • […] The first time I made the cheesy crackers from 100 Days of Real Food, my BF described them as “discipline cookies.” While there are only 3 ingredients: cheese, flour and butter, the full 1 cup of whole-wheat flour was a little overpowering. To be honest, it gave the crackers sort of a cardboard taste. This time around I made them using the gluten free flour mix and some xantham gum and they were AWESOME. I also used 1/2 cheddar and 1/2 parmesan cheese in the crackers. For the full recipe, click here. […]

  • Tracy

    Wanted to love these but unfortunately none of us liked them :( Not bad but not something I’ll try again.

  • I made these and everyone who tried them loved them :)

    I just used what I had on hand: all-purpose flour and mozzarella cheese.

    It was fantastic! Thanks so much for sharing such a simple recipe. And they lasted in a ziplock bag for at least 2 weeks.

  • Ange

    Was so excited to try this recipe because it sounded like it was right up my alley! Unfortunately, the dough was so crumbly when trying to roll it, and cut it :-(
    I tried adding a little water, freezing the dough to make it easier to cut…nothing worked. I might try it again, but I’m not sure.

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