Easy Cheesy Crackers

45 Reviews / 4.3 Average
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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

Easy Cheesy Crackers from 100 Days of Real Food

Easy Cheesy Crackers

Only 3 simple ingredients!
45 Reviews / 4.3 Average
Prep Time: 12 mins
Cook Time: 12 mins
Total Time: 24 mins
Print Recipe
Servings: 24 crackers

Ingredients
  

  • 1 cup whole-wheat flour
  • 5 tablespoons butter cold (cut into tablespoon size chunks)
  • 1 ½ cups cheddar cheese grated (the sharper the cheese, the cheesier the crackers)

Instructions
 

  • 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!

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Easy Cheesy Crackers
Amount Per Serving
Calories 66 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 14mg5%
Sodium 65mg3%
Potassium 12mg0%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 145IU3%
Calcium 55mg6%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

Entered on Food Renegade’s Fight Back Friday

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475 thoughts on “Easy Cheesy Crackers”

  1. could you make these in a cookie press i wonder, to have them be thin and uniform to one another? (i’ve ordered a cookie press as an impulse buy and now need to find some uses for it!!!!)

    1. Marina I just posted a comment about my cookie press experience. Yes it does work, but use a simple disc with few holes. The heart disc was easy, sunflower was not. Made 55 crackers total.

  2. 5 stars
    Excellent simple recipe. It reminded me of pie crust, but much more savory. I subbed Baby Swiss cheese for Cheddar. Not as oily, so I added a couple teaspoons of water. No problems; the mix still came out just fine for rolling and cutting. The salt I sprinkled on the first batch was green chile/garlic. Voila! I will try this with different cheeses, flours, and artisan salts. Great potential for a trail snack–or even as an addition to a trail mix.

  3. These were not very good at all. Maybe I messed up, I don’t have a food processor but I really couldn’t stand them. My girls (12 & 11) on the other hand couldn’t get enough of them.

  4. 5 stars
    I just made these with my son. We made starts and hearts – who needs fish..LOL!
    I used organic mozza-cheddar cheese and added parmesan cheese, also sprinkled with salt.

    Perfect for his snack for school or lunch.

  5. I just made these and had to walk away from them before I ate them all. Here are the things I added/changed: I ground some raw buckwheat groats in my processor (ended up being 3/4 cup) and then just added the wheat for the rest of the flour. I added onion powder, some pink salt and just chopped the cheese into small chunks and then processed it. I rolled it into a snake (1 inch diameter) and cut. Then I smashed them with a glass cup dipped into some rice flour that I had. These crackers are so versatile-so I think they will do just fine for those wanting to make them gluten free. Mine won’t stand up to dipping in a heavy spread, I think because of the lack of gluten, but I think my kids are going to love them just plain.

  6. 4 stars
    Made these with the kids, didn’t have a food processor s added a tiny bit if water to mix ingredients. Came out fantastic. Will be making again.

    1. Assistant to 100 Days (Amy)

      Hi Elizabeth. It is easiest to get the flour and cheese to combine with a food processor but other readers have made the recipe successfully without. ~Amy

  7. I have recently read Nourishing Traditions and like the idea of using “sprouted flour” for recipes. Do you have any idea how to sprout the flour for these crackers? How much water/yogurt would you use?

  8. 3 stars
    I made this recipe exactly as shown. I used extra sharp cheddar cheese and still thought them pretty bland. I will try again with onion and garlic powder.

  9. This is basically a Cheese Straw recipe. The secret is using sharp cheese and the serve them the next day. They taste better after sitting for awhile. Also, garlic powder or onion powder would bring out additional flavor.

  10. Made these and loved them!!! They were so quick and easy to make too! My whole family LOVED them! I had to put them away so we wouldn’t eat them all!!! I am going to make a batch again this weekend and use 1/5 jalapeno cheese to add a kick!!

    1. Assistant to 100 Days (Amy)

      Hi April. We’ve not tried. I do think it would be difficult to get the flour and cheese to combine without a food processor. ~Amy

    2. 5 stars
      I have made these without a food processor! It does take time, though not a terrible amount. I also mix everything together with my hands. Sometimes I’ll even let my kiddos help out with that part, which they love. I’ve also found that adding a bit of fresh ground pepper makes these awesome!

  11. I just made these and added pizza seasoning and garlic and onion seasoning, they are WAY too good. Oh, I also used cream cheese in place of some of the sharp cheddar! Definitely something I will make again :) thanks for the awesome idea. Crackers are one thing I was still buying.

    Thanks again!
    Stacie

  12. 5 stars
    YUM! I made one batch with the mild cheddar I had in the fridge and they were just “eh” tasting. Then I tried again with some extra sharp (added a tad more than called for) and WOW that was the difference. Everyone loved them. I pressed designs in the tops with small cookie cutters to make them fun for the kiddos. Can’t wait to try them with different add-ins (I’m thinking sautéed onion, garlic, and/or maybe kale) . A big THANK YOU to 100 Days of Real Food for keeping me inspired even when it comes to convenience food!

  13. Making these for the second time this week (and it’s only Tuesday!). I’m slowly but surely getting away from buying boxed snacks for my kids. When I made these they both proclaimed “our house smells like Cheez It’s!”. They were a big hit and they wanted them again.
    Wondering if you’ve ever made them with mozzarella cheese for a milder taste?

    Today I’m making them much smaller, and square to resemble the actual Cheez It’s (which I won’t be buying anymore!).

  14. I made these today! So great! Cut them a little too thick, but made more a bit thinner and turned out awesome! My next batch, I am going to add minced jalapeno to them to male cheddar/jalapeno crackers.

  15. We mill our own flour and this is one of the easiest, best tasting recipes ever! We use a variety of cheeses for a fantastic flavor! WOW. Thanks SO much for this site.

    1. Assistant to 100 Days (Amy)

      Hi Meghan. Well, that’s not something we’ve tried. You could substitute the butter with coconut oil but I’ve no idea how a vegan cheese would cook up. If you try it, let us know. ~Amy

      1. In raw food people often use nutritional yeast and lemon juice or apple cider vinegar and salt to get the cheesy flavor. You would want to get the kind that has to be refrigerated since the shelf stable stuff tastes horrible. One thought, this is based on raw food, so I’m not sure what would happen to the taste when it gets put in the oven.

  16. 5 stars
    I just tried these for the first time. They look great!! I pressed the top with a fork before baking to make them look like the photo. I tried a bite of one, and they are not bad, there is just no taste. Maybe it was the type of cheese I used?? Anyone else have this result?

    1. Assistant to 100 Days (Amy)

      HI Kristi. The sharper the cheese, the more flavor the crackers have. You can put anything on them that sounds good to you! :) ~Amy

  17. Hello! I hope i’m not asking a duplicate question, I scanned through *some* comments…..what is recommended for storage? Is air tight in the pantry okay? For how long?

    Would freezing them add moisture to them and make them softer?

    Thanks!

    1. Assistant to 100 Days (Amy)

      Hi Debbie. You can store them in an airtight container for a few days but we freeze them if we want to keep them longer. Freezing will change the texture somewhat. I sometimes throw them very briefly back in the oven if they seem a little soggy. :) ~Amy

  18. 2 stars
    Not sure if I did something wrong (doesn’t seem possible with a recipe this simple), but mine turned out yucky. Both my kids and my husband spit them out and I had to throw them away:( Maybe I’ll try again.

  19. I tried making these with spelt flour and they came out great. Also, the poster who said that adding a little onion powder makes them taste like goldfish crackers was correct. I used sharp cheddar as well.

  20. Has anyone tried this recipe with rice four or any other gluten free flour? Wondering if they turned out? Thanks!

  21. Well, I made these wand was really excited about it because my kids were addicted to Cheez Its. Terrible. Anyway, I have not bought any crackers other than Ac-Mac and Triscuts for a month now, but this recipe was not loved by anyone in my house. I thought they were okay, but were gritty and many broke when I tried to get them off of the cookie sheet. Next time I will use parchment. Do you think they were gritty (and not very cheesy tasting even though I used sharp cheddar) because I used whole wheat flour?

    1. Assistant to 100 Days (Amy)

      Hi Kim. The whole wheat flour definitely produces a different texture than what you would be used to in a Cheez It. :) Maybe try an extra sharp cheddar next time? Best of luck. ~Amy

  22. I have a batch of these in the oven right now. I really do think the trick to getting the dough to stick together is to be patient. It took wayyyyy longer than I thought it would, but it eventually did exactly what the recipe said. Can’t wait to try them!

  23. So, I’ve made these a couple of times. As is, they’re pretty good; however, they’re a little bland for my taste. I just made them again but added grated jalapeño, garlic and onion (all fresh) to the dough. Because they were fresh, I added just enough extra flour to soak up the excess moisture. I’ve found that pressing them down on the cookie sheet before baking super thin helps them come out crunchier than just cutting. I also topped with sea salt, red pepper, and extra cheese. MMM! :)

  24. 4 stars
    These are great! I made them using what cheese needed using up: 1/2 c. strong cheddar, 1/2 c. pecorino and 1/2 c. danish blue cheese. A nice mix for adult tastes and next time I might add chopped chives. You really don’t need a processor to mix the dough. Just rub in the butter first and then mix in the cheese and form it into a ball with your hands. Kids would love this! I also froze half the log for use later. It’s too hot to turn the oven on this time of year but half a log was perfect for baking in a toaster oven. Thanks!

  25. 5 stars
    Thanks so much for this recipe! I’ve been making it every 2 weeks for a few months and putting them in the freezer. I have noticed that it works much better if you grate the cheese yourself, the already shredded stuff seems to be too soft. I feel so much better about giving my daughter a snack with 3 ingredients than any prepackaged food organic or not!

  26. I’m new to food processors and I’m wondering, until I get myself one, could I put these ingredients into my bread machine and put it on the dough setting?

    1. Assistant to 100 Days (Amy)

      Hi Jamie. I don’t know, quite honestly, if that would work these ingredients. Sorry that I can’t be more helpful on this one but I’ve never attempted to make anything but bread with the bread maker. ~Amy

  27. These are great. I don’t roll and cut I just roll bits into a ball and flatten with my thumb (goldfish size) they are cute and just the right crispness. I like to use part pepper jack and they taste just like spicy cheezits. I’ve also used half almond flour and half wheat flour with a lot of success.

  28. I just made these today. There should be a warning with the recipe because they are so delicious, they are dangerous! I stored them in the freezer just so I wouldn’t be tempted to over-snack. My toddler and husband really liked them too. I do have to say, they are more like cheese straws than crackers.

  29. I just made these & followed the recipe exactly. A few tips: I had to blend it in the processor for quite sometime{several minutes}before the dough stuck together & was no longer crumbly.

    A few additions I made:
    -Rolled the dough out on a cutting board{placed saran wrap between dough & rolling pin} and used these super small food cutters to make dime sized hearts & stars {like the kind used in Japanese cooking think “cute carrots}, that I bought off Amazon for less than $3. They are so cute!

    -Sprayed them with a light coating of olive oil and then sprinkled onion salt on top {onion powder is what they put on goldfish}. This added that extra flavor & they are the perfect size for my 2yr old.

    I think I will try garlic powder, seasoning salt, Italian herbs…the list is endless to make them more savory!

  30. 5 stars
    These are fantastic!! I know my kids will love them. Off subject, my son is allergic to nuts and plain eggs and I see a lot of your recipes include those. Do you have an alternative suggestion to peanut butter (say in the pb&j smoothie?) Thank you~ Beth

    1. Beth- Chiming in here…I just bought Sunbutter {sunflower seed butter}, my daughter prefers it to peanut butter & so do I!

  31. These were MUCH easier to make than I expected. My son helped me run the food processor and then he placed them on the cookie sheet as I cut them. I cut them as thinly as I could, and they took about 12 minutes to bake. I used regular whole wheat flour and they turned out great. Next time I might try the white whole wheat.

  32. Mine turned out kind of soft, not so much like a cracker. My two yr old didn’t like them but my one yr old and my husband do. Why do you think they are smushy?

    1. Assistant to 100 Days (Amy)

      Hello Amber. Could you have gone a bit heavy on the cheese? I have gone heavy on the cheese twice, per my kid’s request, and they definitely turned out less crunchy…but really good. ;) Maybe give it another try? Also, be sure your butter is cold. ~Amy

  33. I’ve scanned through a few pages worth of comments, but couldn’t find what I was looking for. What would you say a serving size is? I can eat these all day. They are so delicious. Knowing what a serving size is might help me with my self control. Also, I made them with a bit of left over havarti and bleu cheese with a dash of hot sauce. My new go to recipe for cheese that is about to go.

  34. Food processor broke, I used my kitchenaid mixer. It took a couple splashes of water to make it dough like. I also should have sprayed the bottom of my pan. They are not the tastiest, but we will see if they work in a hungry pinch.

  35. I was hoping my girls would like these but they did not. Mine turned out kind of gritty and sandy like which is probably why they didnt’ like it. Any idea?

    1. Assistant to 100 Days (Amy)

      Hi Misti. One reader suggested making sure to not use a low moisture cheese. I have made these using white whole wheat flour and I would not have described them as gritty. Maybe give that a try? ~Amy

      1. I’m glad you mentioned that because mine turned out the same way. They were ok, just not exactly what I was thinking a cracker would be like…I’m thinking I might try the organic white whole wheat I have next time and see if that’s better.

    1. Assistant to 100 Days (Amy)

      Hi Miriam. You can keep them in a sealed container for a little less than a week. You can always freeze them. ~Amy

    1. Assistant to 100 Days (Amy)

      Hi Jodi. It is more convenient to freeze them after they are baked but you could try to freeze the log. Let us know how it goes if you do. ~Amy

  36. I’m confused,if this is real food.Cheese is processed with milk from cows thatncould of been give antibotics and hormones.Same with butter processed.If it real.to me it would come scratch.

  37. 5 stars
    Today I made cheese crackers using 3 different recipes to see which one was the best. I thought I’d let you know that your recipe won! I can’t have wheat and so used my own whole grain flour blend and it still turned out great. Next time I will be sure to double or triple the recipe. Thanks for the yummy crackers!

    1. Ok, so I used a pastry cutter to cut in the butter and cheese and tried to roll it up, but couldn’t quite get it. So I used just a splash of milk and it helped a ton. I rolled my log into a square shape and then cut each square diagonally to make triangles. They were great. My daughter (15mos old) ate 3 after already eating her meal for lunch. I used Tillamook Sharp Cheddar (because I just think their cheese is the best).

  38. 3 stars
    Just pulled these out of the oven and they taste like cardboard to me BUT my husband liked them and he’s main the reason I made them sooooo, I will be making these again. I will definitely try using sharp cheddar next time. I didn’t have a food processor either so I just used my hands. :) On my way to the kitchen to try those pop tarts!

  39. Is there a way to make these using a mixer? I don’t have a food processor. I tried making it with the mixer but it never formed into a ball. Everything was very well mixed so I put it in a bread pan….not really what I was going for.

    1. 5 stars
      I have a small food processor and could only mix half of the recipe at a time. I bet it would work, since mine was only big crumbles. I formed the log out of that just fine after mixing in 2T extra butter.

    2. Assistant to 100 Days (Amy)

      Hi Carla. No definitive answer on this one. You may have to experiment a bit to get the consistency right with out a food processor. Goodluck. ~Amy

  40. 5 stars
    OMG! These are sooo good. Having a hard time sleeping tonight and was trying to figure out what to pack as a snack for my 9yr old. She will LOVE these. She has also loved the Whole Wheat Banana pancakes and the Whole Wheat Muffins (berry). We r planning on making the Whole Crock Pot Chicken this week!

  41. These were wonderful! I used extra sharp cheddar. I like to have crackers & cheese w/ after work & these were great b/c you don’t have to eat many to get your fill. I also decided to be a bit creative & I made another batch w/ Swiss cheese, quinoa & dehydrated tomatoes. They were good too. Thanks for the recipe. I had not ever thought of making my own crackers. We live in a small town in Nebraska & there is no place around that sells clean crackers.

    1. Assistant to 100 Days (Jill)

      Hi Jenny. I would keep them up to 5-7 days if unfrozen (and sealed in a container) and then I would think you could freeze them for up to 3 months. Jill

  42. 5 stars
    Just made a batch and LOVED how they turned out. Totally taste like Goldfish. After cutting the rounds, I quartered them (baked for 8 mins) so they could fit in my 2 year old’s snack catcher. Thanks for this great recipe!

  43. Mine did not turn out :-( i read what everyone said first- kept butter cold blah. Mixture got so hot steam came off it when i took lid off. I used a nija machine. Should i have used the dough blade? It just took so long to mix i think it over did it. Im outta cheese so ill try again later.

    1. Assistant to 100 Days (Jill)

      Hi Darcy. I would probably have suggested a food processor if you have one for the best results. Hope they turn out better next time. Jill

      1. Assistant to 100 Days (Amy)

        Hi Sarah. They should be fine in a sealed contained for up to a week. You can also freeze them for 3 months or so. ~Amy

  44. 5 stars
    This is a wonderful recipe! I did it all right in my Vitamix blender! They came out just wonderful! My 3 year old daughter loves them!

  45. 4 stars
    I just made these crackers tonight. As a previous reader commented, my mixture did not form into a ball like the recipe says it should but I think it may be due to the food processor I have. I ended up just scooping the dough with a spoon and forming it into little discs with my hands. I sprinkled one batch with a little salt and pepper before baking and the second batch with a little salt, pepper, garlic and onion powder. They are both so delicious!!

  46. 5 stars
    Thank you for this wonderful, wonderful recipe! These are a huge hit at our house, and a jumping-off point for lots of delicious and fun variations! My three-year-old son is a very picky eater, and I was so thrilled to be able to make these wholesome crackers for him — he gobbled them down. (He calls them “cookies”!) We’ve made double batches the last few Saturdays to get us through the week. I make them alongside my son and roll the “logs” into different shapes my son requests — a triangular “log” gets cut into tiny triangles, etc. We’ve used white cheddar, too, with amazing results. This last weekend I used white cheddar and added 1/2 c. sun-dried tomatoes, some Italian seasonings, and an extra T butter. I was going for “pizza crackers” for my son — they didn’t end up tasting much like pizza, but they do taste completely amazing in their own right!

    Your recipes frequently have so many components that I look for. Wholesome and healthy, and with simple preparations that have me returning to your recipes again and again. There are lots of healthy cracker recipes out there, but this one is simple enough that I actually use it on a regular basis! What good is a healthy recipe that goes unmade? :o)

    Thanks again for the very wonderful recipe. This is a new staple for us. If you’re ever in need of a new post, I’d love to see variations on these crackers gathered up in one place.

    1. Assistant to 100 Days (Jill)

      Hi Vanessa. You might want to add a little more cheese, or, maybe use one that is a bit sharper. Jill

  47. I was so excited to make these since my kids LOVE goldfish, but I am ready to make some major changes in my house! Unfortunately, mine ended up tasting (and looking) like cardboard? What did I do wrong?! The looks, I can change that. What happened with the taste? Was it perhaps the unsalted butter I used? Also, mine never became a ball in my food processor…even after 10 minutes. It was very crumbly. Suggestions?

    1. Assistant to 100 Days (Jill)

      Hi Leslie. A couple of thoughts – was the butter cold? Also, did you make sure you didn’t “pack down” the flour when measuring it? I hope those suggestions help some and that they turn out better next time. Jill

  48. 5 stars
    I just made these and they were delicious! They do taste just like goldfish. My kids really liked them. I rolled out the dough and cut cute little stars while my daughter cut little flowers. They baked up perfectly. They are buttery and cheesy goodness!

  49. Newbie questions:

    How long (days) can these crackers stay good at room temperature? How do you consume after freezing?

    The same question for the whole wheat muffin recipe too , how do you consume muffins after freezing?

    Thanks

    1. Assistant to 100 Days (Jill)

      Hi Annie. The crackers should stay for a few days. As far as freezing, I just thaw them the night before I plan to use them. Sometimes if I’m sending them in for lunch, I put them in their lunches frozen and they are thawed by lunch. Jill

    1. Assistant to 100 Days (Jill)

      Hi Amy. I have not tried it, although I have successfully substituted spelt for whole wheat in other recipes and it’s worked fine, so, I think it could work. Jill

  50. Your website is helping our family cut down on processed food! Thanks for being practical and informative :)
    My son enjoys these crackers. I’m considering adding taco seasoning (homemade, of course!) next. Do you think the dough could be made and frozen in parchment paper for future cutting?
    Many thanks!

  51. Wow these taste JUST like Better Cheddars! Super yummy! I added some salt before baking and perhaps next time might add a bit more to the “batter” as well. Def better when they are super thin but very hard to make them so. I am wondering if maybe just layering a baking sheet with a bit flat pressed down piece and then cutting it 5 mins into baking time would be easier? Hmmm….

    Also hoping to try this with other types of flours…gotta read if that’s been done yet.

  52. Can you link the discussion on the bunny cheese crackers? I’d like to see what your thoughts are. I have made something similar to these and also to the graham crackers but I do buy the Annie’s bunnies to send with the kids as a special treat when out and about to avoid the vending machines.

  53. I just made these and used my cookie press with the pumpkin design! Just thought I would share the idea, I’m hoping my kids will eat them if the “look” festive.

  54. How long can these be stores in a ziplock or airtight container.?
    Thanks.! And is it the same for the graham crackers?

    1. Assistant to 100 Days (Jill)

      Hi Jill. I would guess anywhere from 5-7 days. Mine don’t always seem to make it much past the week anyways and they are usually fine. Jill

  55. these are in the oven,i sprinkled with a bit of garlic powder and used half ww flour and half ap flour.and shredded cheddar jack.not even done yet and i’ve already nibbled a coupleof em.yummy,i didnt have real butter so i just used some country crock and also i added maybe a tsp of milk to the mix to help it hold together.and i rolled them out n cut em.they are delish!thanks :-):-):-):-)

  56. I’m excited to try these! I have some small cutters from Pampered Chef that I think will make them a “fun” shape, so I’ll try them!
    And I don’t know if other cheeses have been mentioned, but I’m thinking I might need to go that route, as I don’t know if I have any cheddar today. It’ll be good for me to experiment!

  57. I just came across this recipe on your awesome blog. Thank you for saving me–and my kids–from cheddar bunny land. We had been avoiding them for a long time, but somehow started getting them again over the summer. I can’t wait to make these replacements this week.

  58. Thanks for the recipe! I just finished up my second batch. My family did ask that I make them thinner. The dough is a bit sticky so I ended up rolling it between two sheets of parchment paper. Then I used my pastry cutter to cut them into square crackers with ‘pretty’ edges. I baked them until crispy and slightly brown.

    SO yummy!! Thanks again for the recipe. Definitely one I’ll be keeping.

  59. I’d love to try these, but we are a gluten free household. Has anyone tried making these with tapioca, rice, or potato flours?

  60. Just made these and they’re awesome! I think they taste just like “Goldfish”, can’t wait til my 4 year-old gets home to see what he thinks of them. Thanks Lisa!!

  61. for those who are having trouble, make sure that your cheese is not low moisture… the lower milk content will cause it to be dryer and not stick together. So aged cheddar is probably not conducive to this recipe. try the fresh cheddar blocks :-)

  62. I have this dough in the refrigerator, but the dough is very crumbly. It won’t stick. I do not have a food processor. I used my mixer then mixed by hand. It is just falling apart. I squeezed the dough into a log and it is not resting in the frig. I’m hoping that will firm it up. Any suggestions? I used whole wheat, shredded the cheddar cheese, and use cold butter. Thanks. I’ll let you know if these came out, but I really doubt it. :-(

    1. Assistant to 100 Days (Jill)

      Hi Michelle. I know it takes a bit in the food processor to all come together, so, that’s maybe the only thing I can think of, that not using the processor made the consistency a little different. Sorry I couldn’t provide a more definitive answer. Jill

    2. I just made these and used Parmesan for half of the cheese before I noticed your problem. I found it very dry, too. I just slowly added in some water and milk and it brought it together fine. Hope this helps anyone else with the same issue!

  63. This is a general question about shredded cheese. I love fresh shredded but try to get most cooking done on the weekend. Have you frozen cheese that you have shredded yourself? Did it stick together since it doesn’t have the additives commercial shredded does? Would love to do big batches and then pull them out as needed. (Plus only one clean-up!)

    We’re making these right now for the first time. I’m going to do two batches, one in the kitchenaid and one in the food processor and compare. THanks for all the inspiration

      1. Just made these with some cheese we had shredded and frozen. We like to buy the good cheese and it turns out cheaper if you buy in bulk. So we shred and freeze. Freezing cheese isn’t great if you care what it looks like in the end, but if you’re going to just mix it into a recipe or melt it in some grilled cheese it’s fine!

    1. I freeze cheese all the time when I buy in bulk. You can shred it ahead of time and toss it with a tablespoon or two of cornstarch or flour (just enough to keep it from clumping).

  64. These turned out wonderful for us. I rolled them out and cut them with a cookie cutter. I was wanting thinner crackers than I thought I would get with the other methods. My kids love them. Should have did a dbl batch because I’m not sure any will be left for my husband to try after work. I’m wondering if the people who had less success with this recipe used pregrated cheese. Its a little drier so maybe that would cause a problem? Just a thought.

  65. I have made these twice using my kitchen aid mixer with the paddle attachment (since I don’t have a food processor…yet, anyways!). The first time it worked perfectly – after about 5 minutes, the dough came together in a nice big clump. The second time, after 12 minutes the dough STILL had not come together! I added a bit more shredded cheese (about 1/4 cup), and within minutes it was a perfect clump of dough. Just something to try if your dough isn’t coming together. Also, I put my dough in the freezer for about 20 minutes before slicing – makes it SO much easier. Then, I sprinkle the crackers with sea salt before baking. Delicious!

  66. my crackers are not cooking right. They are supposed to crisp up in that short time right? Mine didn’t crisp at all, the just got overcooked on the bottom. Like cookies. Maybe my flour is bad? Not sure what happened. :(

  67. These are baking right now! They smell delicious. My dough would not form a ball so I added the tiniest bit of ice water and it did the trick. I am interested in making a huge batch for when school starts. We’ve made your pop tarts – love those and banana bread!! YUUMO thanks

  68. I’ve made similar crackers before, but with much more complex recipes. I don’t have whole wheat flour, and am allergic to parm. cheese though so I subbed white flour, margarine, and 2/3 C nutritional yeast plus a tsp ground mustard, tsp garlic powder, and tsp dried crushed basil. It took a bit of extra margarine and some water, and I ended up having to knead it by hand. Just wouldn’t come together in a ball in the food processor. But…they turned out delicious! :)

  69. which attachment would you use for the stand mixer? Paddle? Dough hook? We ran out of Goldfish (FINALLY!) and I want to make these for the kids instead. We don’t have a food processor. We have a blender and a kitchen aid. Thanks!

    1. I used the paddle for most of the mixing. The hook didn’t really do anything for me, so I swapped back and forth a few times. Like the recipe says, just be patient with the mixer. It took a bit and right when I was about to pull everything out and hand mix it started clumping up pretty well.

      Cheers,

      PK

  70. I tried in my kitchen aid to no result, ended up zapping it just a bit in the microwave to melt the butter just a hint so I could do it by hand. That worked, I think they are bit too crumbly having been done that way, however my husband is really impressed by them. Next time I may just add a little milk so it can be done in the mixer easily.

  71. My first official real food baking experiment. These were so easy to make and I can’t believe how amazing they taste. I used my Kitchenaid mixer. It worked just fine. Just takes a bit. Will make these again very soon!

  72. Thanks so much for all the great recipes and ideas on this site. Quick (and maybe dumb) question about this recipe…when you say the crackers can be stored in the freezer, do you mean the dough or the cooked crackers? Thanks!

    1. 100 Days of Real Food

      Not a dumb question at all! I’ve only stored the cooked crackers myself, but I think you could freeze the dough as well. Definitely experiment with a small piece to see what happens!

  73. First off, just have to say that I LOVE your blog – it has actually changed my life (and that of my family)! Thank you! Secondly, I just made these cheese crackers and they are excellent. I tasted some of the dough before I baked it and was a little worried, but once they came out of the oven they were great. I found that they are best when you slice them REALLY thin (easiest way is to freeze the dough first), and bake them until they are well done and brown on top. I also sprinkled some sea salt on top before baking. Wonderful recipe, thanks for sharing.

  74. I finally made the easy cheesy crackers! I’ve been very reluctant, I’m still fairly new to cooking with whole wheat flour, and was worried about the texture and taste. Wow! They are great! I don’t own a food processor (it’s on my list for Santa) so I used my stand mixer. Took close to 10 minutes, but it came together in a big dough ball that you described.

    My oldest, 17, was very reluctant to even try one, he doesn’t like whole wheat anything (except your bread recipe, he loved it) and he was surprised, said they were good. Can’t wait for my 8 & 4 year old to try them.

  75. Ummmm … not sure how everyone had such great success. These sound wonderful — but they were a mess. I double-checked the measurements, the food processor — even after 10 min of blending left me with a crumbled mess … tried forming the dough up in a cookie press — it just would not hold together … had to throw it out, the “log I finally ended up with after pressing it into shape in wax paper, was impossible to cut, it just crumbled … what’s the secret? They sound great, I would love to be able to make my own crackers!

    1. 100 Days of Real Food

      Sorry to hear that it didn’t turn out…you could try adding some milk if you aren’t able to get your dough to come together.

    2. Try adding more butter. Mu dough was crumbly and wouldn’t form up, but I added more butter and it worked out great.

    3. I had the same problem, mixed in the food processor for about 20 minutes, then tried by hand. Mine are in the oven now. When I make these again, I will try adding a bit of milk, also I think my food processor was too small.

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