Cheddar Crackers

Why make your own crackers when you can easily buy them at the store?  I can give you seven good reasons:  flour, cheese, butter, flaxseed, water, salt and pepper.  That’s it!  They are all natural ingredients that we can pronounce.  By making it at home, you can control the amount of salt as well as fiber by using wheat flour and/or adding flax.  It’s actually not as intimidating as it seems.  I have only recently attempted to make crackers and love how simple it is.  I promise, you won’t have a hard time finding taste testers!   

I got this recipe from HomeCooking in Montana who cited Savory Seasoning as her source.   When trying out a recipe, I like to cut it in half whenever possible to avoid waste in the event that it does not turn out right or it doesn’t suit my taste.  I followed the cracker recipe (mostly) as written, but cut the ingredients in half and added flaxseed (of course).  The crackers are supposed to taste like Cheez It or Goldfish.  To, me it tastes more like the former.  Either way, it is very appetizing. 

In these photos I used ½ to ¾ inch fondant molds that can be found in a kitchen or craft store.  They make cute little perfectly sized crackers for young children, but they are time consuming to mold.  Using slightly larger molds, a pastry or pizza wheel, or cutting freehand will save time.  As Ellie from Home Cooking in Montana recommends, chill the dough before cutting out shapes, and chill it again just before baking if the dough has been worked on a while to allow for maximum cracker puffiness. 

This is a perfect recipe to make with the kids on a rainy day.

Cheddar Crackers 

(Adapted Home Cooking in Montana.  My version is half the original recipe.)

1/2 cup all purpose or wheat flour (I used all purpose)

1/4 heaping tsp. salt

2-3 tsp. golden flaxseed meal (optional)

1/4 tsp. ground pepper

2 tbsp. cold unsalted butter, cut into small pieces

4 ounces grated sharp cheddar cheese (I like to use freshly grated)

about 2 tbsp. cold water

Pulse the flour, salt and pepper, then add butter and pulse until the mixture resembles coarse meal.  Add grated cheese a little at a time until the mixture again resembles coarse meal.

Slowly add 1½ tablespoon water while pulsing.  If the mixture does not come together, add a little more until it forms into a ball.  This process will take about a minute or two. 

Place dough in a plastic wrap and chill for 20 minutes or up to 24 hours.  Place dough between 2 pieces of parchment paper and roll out to 1/8” thickness, the desired thickness for maximum puffiness and crispiness.  Use molds, a pastry or pizza wheel, or knife to cut out shapes.  Transfer cutouts onto a greased cookie sheet.  Chill in refrigerator for at least 15 minutes. 

Place cookie sheet on the top or second-down-from-the-top shelf of a preheated 350 degrees F oven. The bottom of the crackers will brown too quickly on the lower shelves.  Bake for 15-20 minutes or until crackers are golden brown.  Place crackers on paper towels to cool.  Makes about 5 to 6 ounces of crackers.