Recipe: Easy Cheesy Crackers

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A few weeks ago we had a lovely little discussion on the blog about organic cheddar bunnies. So after making my feelings clear about those crackers, what better thing to do than offer an alternative? After that discussion a few people sent me a link to  homemade “goldfish” crackers. I tried 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 27 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!

Entered on Food Renegade’s Fight Back Friday

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378 comments to Recipe: Easy Cheesy Crackers

  • […] cheese crackers.  We made them on Saturday and all loved them!  The first batch I used tiny animal shape cookie […]

  • Susan Ziegler

    I used white whole wheat, salted butter & extra sharp cheddar. Used the food processor to shred the cheddar and then removed the cheese from the processor bowl. Added flour to bowl, then cheese, then butter and mixed with chopping blade since my processor manual said dough blade isn’t efficient with less than 2 cups of flour. Took less than a minute for the dough ball to start chasing itself around. That’s why my post is so specific. I was surprised to read so many comments that said it took forever to mix in the processor, so maybe freshly shredded cheese, order of ingredients, etc makes a difference? Then I used the cookie press to drop the dough. I figured this way I didn’t have to roll the log & slice. Very pleased with the results!! Got 55 crackers total. Lesson learned: less complicated cookie press disc is better for this thick dough. It took a lot of effort on the sunflower disc but it was very easy with the heart.

  • Caitlyn

    Mine turned out more like the texture of a sugar cookie than a cracker. The flavor is still good and my two year old loves them anyways. Should they be kind of soft and chewy? Or did I not make them flat enough or bake them long enough? I was expecting more like a goldfish cracker textere.

  • Assistant to 100 Days (Amy)

    Hi Caitlin. They are not crunchy like goldfish. You could have made them a little too thick but don’t expect a a standard cracker texture. :) ~Amy

  • Jessica

    Can these be made without a food processor? I

  • Erin

    I made these today with my 2 year old. We made a few alterations to the recipe and we will be making them again in the future. I added a 1/4 tsp of paprika (an ingredient in both cheddar bunnies and goldfish). I also rolled them as thin as possible and cut with tiny cookie cutters. I baked them at 325 for 7 minutes (to keep them from burning, since I rolled them so thin to be more crunchy like a cracker). They turned out to be pretty good and probably closer in texture and crunch to a cheddar bunny or goldfish. Next time I will add a bit of salt to the recipe. After the first batch came out of the oven, I sprinkled the remaining dough crackers with French sea salt, which I thought improved the flavor.

  • Erin

    How do you store these (other than freezer), and how long will they last?

  • Tammy

    I read somewhere that you can exchange butter for avocado … Would that work in this recipe?

    • Assistant to 100 Days (Amy)

      Hi Tammy. That is not an exchange we’ve made in this recipe and I think it would change the texture quite a bit. I have used avocado as both fat and binder in other recipes and it has worked well but not in a recipe that I hoped to be somewhat crispy. ~Amy

  • Jen

    These were great. I left the crackers in a little longer than called for and they are pretty crisp. I read reviews and added salt to my first batch but ended up liking them better without salt. Very good and so simple!! I could fit all the crackers on one cookie sheet real close to each other- got to love that =)

  • […] Adapted from 100 Days of Real Food […]

  • Tammy Gonzalez

    I made these and they fell apart when I tried taking them off the pan. What could I be doing wrong?

  • Tricia

    Have you tried rolling them really thin and cutting them out with cookie cutters? I bet my kids would like that.

  • Lara

    I don’t know what I’m not doing but it will not turn I to a big ball of dough on the processor. Could my bowl be to big?

  • Nicole

    Could I make these without cheese? I want them for my toddler but she isn’t eating cheese yet. Thanks!

  • Tiffany

    What kind of butter do you use and/or recommend?

  • AmyM

    I made something similar with whole wheat flour, LSA (ground linseed, sunflower and almonds), ground oats, bananas, applesauce, oat milk and only a tiny bit of oil (all whizzed up in a blender or with a stick whiz. We’re loving them for on the go snacks!

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