Homemade Cheese Crackers Recipe

Introduction

These homemade cheese crackers are simple to make and delightfully crispy, packed with sharp cheddar flavor. Perfect as a snack or to serve with your favorite dips, they’re a delicious treat you can easily prepare at home.

Ingredients

• 6 ounces sharp yellow cheddar cheese, shredded (1 and 1/2 cups shredded)*
• 1 cup (125g) all-purpose flour (spooned & leveled)
• 1 and 1/2 teaspoons cornstarch*
• 1/4 teaspoon salt
• 6 Tablespoons (85g) unsalted butter, cold and cut into 6 pieces
• 2 Tablespoons cold water
• optional: sea salt for sprinkling

Instructions

1. Step 1: Process the shredded cheddar cheese, flour, cornstarch, and salt together in a food processor until combined, about 30 seconds.
2. Step 2: Add the cold butter pieces and process until the mixture resembles wet sand, about 20 seconds.
3. Step 3: Add the cold water and pulse until the dough forms large clumps, about 10 pulses.
4. Step 4: Transfer the dough to a lightly floured work surface. Divide it in half and pat each portion into a 6-inch square by hand. If dough feels dry, moisten your fingers with cold water.
5. Step 5: Wrap each square carefully in plastic wrap and refrigerate until firm, about 45 minutes or up to 2 days.
6. Step 6: Preheat the oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone mats.
7. Step 7: Unwrap each dough square and roll out on a lightly floured surface into a 9-inch square. Trim the edges to make a neat 8-inch square.
8. Step 8: Cut each square into 8 strips, then cut those strips perpendicular to make 64 one-inch crackers per square.
9. Step 9: Place crackers on the prepared baking sheets, and use a skewer or toothpick to poke a hole in the center of each.
10. Step 10: Lightly sprinkle with sea salt if you like, then bake for 16-18 minutes until golden brown around the edges, rotating sheets halfway through. For crunchier crackers, bake 20 minutes.
11. Step 11: Remove from oven and cool completely on the baking sheets before serving.

Tips & Variations

• Use a sharp cheddar for the best flavor, or try a mix of cheeses for a unique twist.
• If you don’t have a food processor, you can grate the cheese finely and use your fingers or a pastry cutter to combine ingredients.
• For an herby touch, add a teaspoon of dried herbs like thyme or rosemary to the dough.
• Adjust baking time depending on your oven; keep an eye on edges to prevent burning.

Storage

Store leftover cheese crackers at room temperature in an airtight container for up to one week. To keep them crunchy, avoid sealing them completely airtight—leave the lid slightly ajar to maintain their crisp texture. Reheating isn’t usually necessary, but if desired, a quick toast in a low oven can refresh their crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dough without a food processor?

Yes, you can grate the cheese finely and combine the ingredients by hand using your fingers or a pastry cutter until the mixture resembles wet sand, then proceed with the recipe as usual.

What if my dough is too dry or crumbly?

If the dough feels too dry, moisten your fingers with cold water and gently pat the dough together. Adding a little more cold water, a teaspoon at a time, can also help bring it together without making it sticky.

Homemade Cheese Crackers Recipe

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These Homemade Cheese Crackers are a simple, crunchy snack made with sharp cheddar cheese and a buttery dough. Perfectly baked to golden-brown perfection, they offer a satisfying blend of cheesy flavor and crisp texture. Ideal for serving with dips or enjoying on their own, these cracker bites are a delightful homemade alternative to store-bought versions.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 1 hour 15 minutes
• Yield: Approximately 128 crackers 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cheese Cracker Dough

• 6 ounces sharp yellow cheddar cheese, shredded (1 and 1/2 cups shredded)
• 1 cup (125g) all-purpose flour (spooned & leveled)
• 1 and 1/2 teaspoons cornstarch
• 1/4 teaspoon salt
• 6 Tablespoons (85g) unsalted butter, cold and cut into 6 pieces
• 2 Tablespoons cold water
• Optional: sea salt for sprinkling

Instructions

1. Combine Ingredients: Process cheddar cheese, flour, cornstarch, and salt together in a food processor until combined, about 30 seconds. Add the cold butter pieces and process until the mixture resembles wet sand, about 20 seconds. Add the cold water and pulse until the dough forms large clumps, about 10 pulses.
2. Chill Dough: Transfer the dough to a lightly floured work surface. Divide it in half and pat each portion into a 6-inch square, using your hands to shape rather than a rolling pin. If the dough feels dry, moisten your fingers with cold water. Wrap each square tightly in plastic wrap and refrigerate until firm, about 45 minutes or up to 2 days.
3. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats to ensure easy removal and prevent sticking.
4. Roll and Cut Dough: Unwrap each chilled dough square and place on a lightly floured surface. Roll out each into approximately a 9-inch square, using gentle pressure as perfection isn’t required. Trim each square neatly to 8 inches using a fluted pastry wheel, pizza cutter, or small sharp knife. Cut into 8 strips, each 1 inch wide, then cut perpendicular slices 1 inch apart, making 64 small squares (crackers) per dough square.
5. Prepare for Baking: Arrange the cracker squares on the prepared baking sheets. Using a skewer or large toothpick, poke a hole through the center of each cracker. Lightly sprinkle sea salt over the crackers if desired to enhance flavor.
6. Bake: Bake the crackers in the preheated oven for 16-18 minutes until they are golden brown around the edges. Rotate the baking sheets halfway through to ensure even baking. For extra crunchiness, bake for up to 20 minutes.
7. Cool: Remove the crackers from the oven and allow them to cool completely on the baking sheets. This helps them firm up and achieve the perfect crunchy texture.
8. Store: Store any leftover crackers at room temperature for up to one week. To maintain their crispness, avoid airtight sealing; keeping the container lid slightly ajar prevents them from becoming soggy.

Notes

• You can substitute sharp yellow cheddar with other types of sharp cheese for different flavor profiles.
• If the dough feels too dry while patting, adding a little more cold water can help bring it together.
• Using cold butter is crucial for flaky texture and prevents the dough from becoming greasy.
• Roll the dough to uniform thickness for consistent baking and cracker size.
• Keep an eye on baking time as ovens vary; crackers should be golden around edges but not overly browned.
• For varied seasoning, try sprinkling smoked paprika or garlic powder instead of sea salt.
• Store crackers in a container with slight air exposure to maintain crispness and avoid sogginess.

Keywords: homemade cheese crackers, cheddar crackers, crispy snack, baked crackers, easy snack recipe