Side Dishes
Homemade Cheese Crackers
| Level: Easy |
Total Time: 1 hour 20 min |
Yield: |
These homemade cheese crackers are so delicious and easy to make! And they take very few ingredients that you’ll wonder why you didn’t try them before. So much better than the store-bought!
Homemade Cheese Crackers
Print RecipeCalories: 190kcal
Try these with different kinds of cheese, and you get a different delicious flavor each time! This recipe was adapted from Sallysbakingaddiction.
Equipment
- food processor
- large sheet pans
Ingredients
- 6 ounces Sharp cheddar cheese shredded (1 and 1/2 cups shredded)
- 1 cup All-purpose flour 125 grams
- 1 1/2 teaspoons Cornstarch
- 1/4 teaspoon Salt
- 6 Tablespoons Unsalted butter cold and cut into 6 pieces
- 2 Tablespoons Cold water
- Sea salt for sprinkling optional
Instructions
- In the food processor, process the cheddar cheese flour, cornstarch, and salt together until combined, for about 30 seconds. Add the butter cubes and process until the mixture resembles wet sand. Add the water and pulse until dough forms large clumps, about 10 pulses. Adjust as needed.
- Move the dough to a lightly floured work surface and divide into 2 pieces. Pat each with your hands into a 6-inch square. If the dough feels dry, moisten your fingers with cold water. This will add moisture back into the dough.
- Gently wrap each in plastic wrap and refrigerate until firm, this will be about 45 minutes.
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats. Use whatever you have.
- Unwrap one dough square. Carefully place it on a lightly floured work surface and roll out into a 9-inch square. It will be very thin, but don't worry about it being a perfect square! Using a pizza cutter, trim the dough into a neat 8-inch square. Slice square into 8 strips, each 1 inch wide, then make 8 rows, each 1 inch wide so you end up with 1 inch square crackers.
- Place the squares on the prepared baking sheet. Use a large toothpick to poke a hole through the center of each. Sprinkle with sea salt, if desired on top. Bake until golden brown around the edges, about 16-18 minutes, rotating the baking sheets halfway through baking. They can be baked a little longer for more crispy crackers.
- Remove from the oven and cool completely on the baking sheet.
- Store leftover crackers at room temperature for up to 1 week.
Notes
- We found this is a great recipe to try out a variety of different cheeses to add different flavors! We've tried this with gouda cheese and sharp and medium cheddar, and it's always super good, couldn't stop eating them!