Isn't it too bad that these days we can't trust what's written on a package from the grocery store. I don't know if they're hiding ingredients or even what some of those ingredients are. You almost need a dictionary just to buy something these days. I find it's easiest to just make certain things myself. At least I know what's in it. :)
My daughter has been asking for some cheese crackers so I finally had to break down and make some. I was really surprised how easy this recipe was. The longest part of the whole thing was actually cutting out all the tiny little rectangles and putting them onto the cookie sheet.
You make the dough, cut it in half and refrigerate it for about an hour, then take some out and roll it very thin. Cut shapes and place on a parchment lined cookie sheet.
Bake until golden brown and crispy.
Don't forget to poke some holes in the tops, otherwise they'll puff up like little balloons.
I loved the flavor of these crackers. The sharp cheddar is really noticeable. If you click on the link below you'll see how Joy the Baker made some chili cheese crackers for the adults. Actually kids would probably enjoy them also, just not my kid.
Sharp Cheddar Cheese Crackers
Recipe from Joy the Baker
- 4 Tbsp (1/2 stick) unsalted butter, at room temperature
- 8 ounces sharp cheddar cheese, finely grated
- 1/2 tsp salt
- 1/4 tsp pepper, I used white pepper
- 1 cup all-purpose flour
- 2 Tbsp cold water
- Combine the butter and cheese in the bowl of your stand mixer and incorporate well. The mix will be very soft at this point but that's OK.
- Add the salt and pepper and slowly add the flour. The mixture will look try now, like sand.
- Add the water one Tbsp at a time until the dough comes together and pulls away from the bowl. Add up to 1 tsp more water if needed but you want the dough to be moist not wet.
- Break the dough in half and put each half in a disk shape and wrap in plastic wrap.
- Refrigerate the dough for at least 30 minutes but 1 hour is best.
- Preheat the oven to 375 degrees.
- Line two cookie sheets with parchment paper.
- Work with one dough disk at a time. Lightly flour your work surface and roll the dough very thin, about 1/8 of an inch.
- Cut the cracker shapes and put them onto your prepared cookie sheet. Poke a hole in the top of each cracker to prevent too much puffing.
- Bake for 13-15 minutes until they are crispy and golden brown.
- Let the crackers sit on the cookie sheet until they cool before removing them to an airtight container.
- **See the original post from Joy the Baker for some other seasoning options**