Homemade Cheese Crackers
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Homemade Cheese Crackers: delicious all natural homemade cheese crackers are perfect for adults and little fingers!
Homemade Cheese Crackers
Salty or Sweet? I tend to be a salty girl. I would much rather sit down with a bowl of popcorn or something salty than a bowl full of ice-cream. These crackers are the perfect salty snack. These crackers go perfectly with a bowl of soup, sandwiches or just a tasty on the go treat.
These cheese crackers are loaded with flavor. They don’t get quite as crispy as a regular store bought cracker but I promise you won’t mind. I recommend eating them fresh out of the oven ( once they have a chance to cool) This batch of cheesy dough makes plenty. I like to divide the dough into two equal sections and bake one section and freeze the other for a later use.
How to make Homemade Cheese Crackers:
- Shred your bag of cheddar cheese, or use a pre-shredded bag. I personally prefer to shred my own.
- Using a food processor, pulse the cheese, butter, flour, salt, pepper flakes and garlic into coarse crumbs.
- Add your milk and Worcestershire sauce and pulse until a ball forms, you may need to add a touch more milk.
- Roll out the dough on a lightly floured surface so that it’s 1/8 inch thick, or the thickness you desire. The thinner the dough, the crispier the crackers.
- Cut out dough into 1 inch pieces and place the crackers on a well greased baking sheet or silpat. Poke a small hole in the center of each cracker with a toothpick.
- Bake for 12 minutes or until they just start to get golden brown. Allow to cool completely before storing in an airtight container.
Homemade Cheese Cracker
Ingredients
- 6 oz. Sharp Cheddar Cheese shredded
- 1/4 cup cold butter cut into small pieces
- 3/4 cup flour
- 1/2 tsp. salt
- 1/2 tsp. red pepper flakes
- 1/4 tsp. garlic salt
- 1 Tbsp. Milk
- 1 tsp. worchestershire sauce
Instructions
- Shred your Cheddar Cheese or use a bag of preshedded cheese
- Using a food processor, pulse the cheese, butter, flour, salt, pepper flakes and garlic into coarse crumbs
- Add your milk and worchestershire sauce and pulse until a ball forms, you may need to add more milk
- Roll out the dough on a lightly floured surface so that it’s 1/8 inch thick, or the thickness you desire. The thinner the dough the crispier the crackers.
- Cut out the dough into 1 inch pieces and place the crackers on a well greased baking sheet or silpat. Poke a small hole in the center of each cracker with a toothpick.
- Bake for 12 minutes or until they just start to get a golden brown. Store in an airtight container.
My family would go crazy for this. Can’t wait to try it!
These look so awesome and easy to make! I will definitely have to give them a try sometime.
Made these for my kiddos and they LOVED them!! Can’t wait to make them again, they were so easy!
I have never tried making crackers from scratch – this looks like a fantastic way to give it a try!
Do you have a suggestion for worchestershire sauce substitute? We dont eat fish products.
Oh. My. Heck! Yummo-licious! It’s sleeting outside and my kids wanted tomato soup for dinner. I was looking for something different to go with the soup. From start to finish it took about 35 minutes to make and cook all of them. Easy, Quick, Tasty and ADDICTIVE! 🙂
Thanks!
I am so glad you liked them! Easy in the kitchen is the way I like it 🙂
crazy computer has a mind of its own…..I meant kitchen aid mixer! Lol
the crackers look so yummy! I don’t have a food processor so I am going to make it in the kit hair mixer my concern is the red pepper flakes, should I possibly use ground? Thanks for the help!
You may not get the same consistency mixing the ingredients in a kitchen aid mixer as a food processor since the food processor helps to break everything down into tiny pieces.
So I just made these cracker and they are pretty tasty! Love the spiciness! I baked them at 350*. Thanks for the recipe!
These look so good! I’m a total Cheez-It fan, but I moved from California to Canada and I can’t find them anywhere here! I really want to try this recipe cause the ingredients look like they would make a really tasty cracker! What temperature should I bake them at?