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 outcome
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!
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Easy Cheesy Crackers
Yield: 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!)
Directions
- Preheat oven to 350 degrees F.
- 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.
- Roll the ball into a log about 1 ½” in diameter. At this point you could refrigerate the dough until later.
- 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!
- 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.
- 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!
Made these again today, again with the white cheddar. Just as awesome and cheesy as the first batch a couple weeks ago. I baked them for 15 minutes and then let them stay in the oven for several minutes (10?) after I shut it off. They were crispy and wonderful, even using a different (and bigger) attachment on the cookie press. I love this recipe!
[...] – Peanut Butter Sandwiches, Homemade Cheese Crackers and [...]
Hi Lisa, these crackers sound so great. One question though, can i use a kitchenaid mixer instead of a food processor? I dont have a food processor yet. Thanks
Hmm….I am not sure if that would work well. You could possibly start it in the mixer then finish it by hand. Let me know how it works out!
I’m wondering about using something other than a food processor too. I don’t have one. I don’t have a mixer either… I have an Immersion blender, might that work?
It’s hard to imagine an immersion blender working, but you could certainly experiment (and use your hands to form the dough as well)
I just had a birthday… maybe I’ll use birthday money to get a food processor.
Go for it…I use mine all the time!
I made these today and they were SO delicious! I am trying to follow a more whole food diet but I love cheesy crackers (goldfish and the bunnies). These are a great alternative and sooo good that I had to stop myself from eating the whole batch. Thanks for all of your hard work and research. I love being in the kitchen and making good healthy food for myself …(and my family when they want to participate). I don’t have kids yet, but I’m so glad that I know more about this stuff before I do. That way, they can have a healthier upbringing when the time comes. =)
I made the dough log in some plastic wrap and then chilled it for a few minutes. They came out perfect!
Thanks for the recipe! In the oven as I write!! Making Hello Kitty cookie cuter version today, trying it out for my daughter’s birthday party. Can’t wait to see what my kids think..
How long do these last if stored in baggies? I’m sure they won’t last long, just checking though.
I think they would be best within a week.
For some reason, these just didn’t work out for me. I had to add another tablespoon of butter since the dough wasn’t sticking to itself (too dry) and then they were yummy right out of the oven but about 20 minutes later, were too crumbly and stale tasting. Where did I go wrong?
Did you follow the recipe exactly?
Ooooo, can’t WAIT to try these!!!
I’m going to have to try and make these, they look easy and yummy! You can use unminted wax floss to slide it through the cheese that way it won’t mash it down, works like a dream!
You could try it, but have not used it in this recipe yet myself.