Homemade Cheddar Crackers
In short: Crisp, buttery crackers made with sharp cheddar, butter and flour. Cut them into small squares or shapes for lunchboxes and snack bowls. It takes about 50 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 25 min
- Resting
- 30 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 210 kcal
Children who like cheese crackers from a box tend to love these even more, because the flavor is real cheddar and butter. The dough is made in a food processor in minutes, chilled, rolled thin and cut into small squares. The little steam hole in the center keeps them flat and crisp. Make a double batch, since they disappear quickly from the tin.
Instructions
- Pulse the flour, salt and paprika in a food processor. Add the butter and cheddar and pulse 10 to 12 times, until the mixture looks like coarse crumbs.
- Add 2 tablespoons of ice water and pulse until the dough begins to clump. If it stays dry, add more water 1 teaspoon at a time.
- Tip the dough onto the counter and press it into a flat disc. Wrap it and chill for 30 minutes.
- Heat the oven to 190°C (375°F). Line two baking trays with baking paper.
- Roll the dough on a lightly floured surface to 3 mm (1/8 inch) thick. Cut it into 2.5 cm (1 inch) squares, or use a small cutter. Gather the scraps and re-roll them once.
- Place the crackers 1 cm (1/2 inch) apart on the trays. Poke a small hole in the center of each with a toothpick so steam can escape.
- Bake for 12 to 15 minutes, switching the trays halfway, until golden around the edges and firm. Cool on the trays for 10 minutes, since they crisp as they cool.
Tips
- Aged, sharp cheddar gives the most flavor. Grate it on the small holes so it blends into the dough, and replace a quarter of it with Parmesan for a saltier cracker.
- Keep the shapes small. Large crackers stay soft in the middle, so cut fun shapes only with small cutters, or press sesame seeds on top before baking.
Questions and answers
Why are my cheese crackers soft instead of crisp?
They were rolled too thick or taken out too early. Roll to 3 mm, bake until the edges are deep golden and let them cool on the tray, where they firm up.
Can I freeze the dough or the crackers?
Yes. Freeze the dough disc for up to 2 months and thaw it in the fridge overnight. Baked crackers keep for 1 month in the freezer and re-crisp in a 150°C (300°F) oven in 5 minutes.
Which cheese works besides cheddar?
Any hard, aged cheese works, such as gouda or gruyere. Soft cheeses add too much moisture and make greasy crackers.
How long does it take to make Homemade Cheddar Crackers?
About 50 min in total: 25 min of preparation and 25 min of cooking.
How many calories are in Homemade Cheddar Crackers?
About 210 kcal per serving, with 6 g of protein, 13 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 210 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 13 g |
| Fat | 15 g |
| Fiber | 1 g |
| Sugar | 0 g |
| Sodium | 310 mg |
Estimated values, calculated from the ingredients.
