Recipe: Easy Cheesy Crackers

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

4.3 from 37 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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  • Comments

    1. |

      THANK you for this recipe. These are by far the easiest and the tastiest crackers I have ever made. There is not one store-bought cracker we would rather eat.

      Made them for the first time today. I rolled the log in waxed paper and froze it for 30 minutes, then cut thinly (about 1/8″) with a sharp knife. Super easy!

      Baked them at 350F, as you said. In my oven, it took about 20 minutes to get them nice and crispy.

      We had to force ourselves to stop eating them. I know the grandkids will love them better than store bought, and they will enjoy helping to make them too.

    2. Amy Taylor (comment moderator) |

      Hi Erin. You can. You can also freeze the crackers.

    3. Sheryl |

      Can unsalted butter be used?

      • Amy Taylor (comment moderator) |

        Hi Sheryl. Sure it can.

    4. shannon |

      I think I followed this recipe correctly but all I got was a crumbly mess. I tried to bake what little bit did hold together but those were just crumbly blobs. Any suggestions.

      • Amy Taylor (comment moderator) |

        Hi there. I have had to adjust this a bit from time to time and others times it has been spot on. Not sure why it has varied. Anyway, I have both added a little more butter or reserved a couple tablespoons of flour and added it back in depending on consistency.

        • Karen |

          I wonder if it varies on the humidity in the air? I’m making these tonight, and we have storms rolling in :) Thank you for the recipe!

          • Amy Taylor (comment moderator) |

            Not that we’ve noticed.

            • Stephanie |

              I live in an area in the south where the weather effects any recipe with flour. My bread & pizza dough recipes vary depending on the season & weather. I just have to know what consistency things are suppose to be. Sometimes my flour measurements in doughs almost double!

              I’m making this exact recipe now….looking good so far!

    5. Evelyn |

      just tried this recipe…….took twice as long to bake as recipe said. also found then quite greasy even though i used the correct amount of butter…….not as tasty or light as I thought they would be.

    6. Wendy |

      I used my cutting blade to make and it just ended up crumbly instead of in a ball…should I have used my dough blade instead?

      • Amy Taylor (comment moderator) |

        Yes, this is the consistency of a very thick dough. :)

    7. Barb |

      Can you make this without a food processor?

      • Amy Taylor (comment moderator) |

        Hi Barb. You can make it by hand but it is a thick dough. It requires a good bit of elbow grease.

    8. Kelly |

      Do you know if a cheese alternative can be used. We are dairy free here.

    9. Kendra |

      Have you tried using small cookie cutters to make fun shapes? Just wondering if that will work. Can’t wait to make these!

      • Amy Taylor (comment moderator) |

        Hi there. Sure, that will work!

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