A few readers have shared a homemade “goldfish” crackers recipe with me. I decided to try 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.
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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
- diced 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!
Easy Cheesy 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
Nutrition Facts
Entered on Food Renegade's Fight Back Friday
Tami says
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.
Assistant to 100 Days (Amy) says
Hi Tami. This post might help: https://www.100daysofrealfood.com/2013/01/23/portion-size-matters/. ~Amy
tricia says
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.
Belinda Webb says
I have eliminated butter from diet...could you make these crackers using coconut oil instead?
Assistant to 100 Days (Amy) says
Hello Belinda. I don't see why not. Try it and let us know how it works. ~Amy
misti says
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?
Assistant to 100 Days (Amy) says
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
Misti says
Thank you. THis worked. Turned out much better this time :)
Kelley H says
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.
Miriam says
How long will these stay fresh after baking? They are so yummy. Bye bye cheddar bunnies :)
Assistant to 100 Days (Amy) says
Hi Miriam. You can keep them in a sealed container for a little less than a week. You can always freeze them. ~Amy
jodi meisner says
when making a double batch, do you freeze as log or after baked as crackers?
Assistant to 100 Days (Amy) says
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
Jennifer says
Second 100 Days of Real Food recipe I've tried and very yummy!
CYNTHIA says
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.
Jason Leake with 100 Days of Real Food says
Hi Cynthia,
We typically buy organic cheese, which is free of hormones and antibiotics.
Mentoring Mom says
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!
Aarica says
I was curious how you would do this recipe if you don't have a food processor? Thanks.
Aarica says
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).
Stacey says
I made these tonight. Super easy and my hubby liked them, even though I told him not to expect cheezit's!
Daisy says
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!
Carla says
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.
Cass says
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.
Assistant to 100 Days (Amy) says
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
barbie says
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!
Alise says
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.
Jenny says
How long do these cheese crackers last without freezing? How long do they last if they are frozen?
Assistant to 100 Days (Jill) says
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
Alie says
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!
Darcy says
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.
Assistant to 100 Days (Jill) says
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
Shelly says
How do I store them after they are baked?
Assistant to 100 Days (Jill) says
Hi Shelly. I would store them in either a ziploc bag or a tupperware. Jill
Sarah says
How long will they keep in the ziploc or tupperware?
Assistant to 100 Days (Amy) says
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
Laura K says
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!
Janey says
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!!
Amy says
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.
Char says
I tried making these today. I wish I hadn't waited so long. They were very tasty.
http://reallyeating.areavoices.com/2013/01/20/shrimp-and-garlic-spaghetti-with-homemade-cheese-crackers/
Vanessa W says
Mine dont taste the same lol. They dont taste like they have any flavor. Was there something I did wrong?
Assistant to 100 Days (Jill) says
Hi Vanessa. You might want to add a little more cheese, or, maybe use one that is a bit sharper. Jill
Leslie says
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?
Assistant to 100 Days (Jill) says
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
Eric Barkhurst says
cheddar cheese can be considered as one of the best tasting commercial cheese, i really love its taste.`
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LeEdna says
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!
Annie says
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
Assistant to 100 Days (Jill) says
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
amy says
Can I substitute spelt flour for these?
Assistant to 100 Days (Jill) says
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
Angimw says
BTW, I'm also trying this method with these graham crackers! I would be most excited if it works because they were time consuming like those cute goldfish crackers!
http://www.blessthismessplease.com/2012/07/whole-wheat-graham-crackers.html
Angimw says
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!
Assistant to 100 Days (Jill) says
I don't see why that might not work...it's worth a try. Let us know how it goes. Jill
valleygirl says
Aw man, the kids were not crazy about them, dh said they weren't very crunchy. :( Bummer!!!!!
Assistant to 100 Days (Jill) says
Thanks for leaving a review. Sorry they didn't enjoy them. Jill
valleygirl says
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.
Jessica says
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.
Assistant to 100 Days (Jill) says
Hi Jessica. This was the discussion...https://www.100daysofrealfood.com/2011/03/01/real-food-and-children/. Jill
Julie says
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.
Jill b says
How long can these be stores in a ziplock or airtight container.?
Thanks.! And is it the same for the graham crackers?
Assistant to 100 Days (Jill) says
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
jandmjsmom says
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 :-):-):-):-)
Melissa says
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!
Hope says
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.
Kimberly says
Just made these for the first time, Yummy! Does anyone have something just as simple to imitate graham crackers?
sadie s says
I just made some whole wheat graham crackers...here's the link
http://weelicious.com/2010/09/01/graham-crackers/
I thought they were good, but I rolled them a little thick, so next time I will make them thinner, although I put them in the freezer, and they are good frozen for teething bisquits for my 8 month old.