I’m a sucker for a cheese cracker but I know better than to leave a box lying around the house. Not with my husband and baby boy, aka the chip/cracker monsters. So I got to thinking: why not make them myself? How hard could it be? Easier than dragging my toddler boy and 6-year-old girl to the grocery store where cart wars become a form of NASCAR in the shopping aisles, with my kids banging up against jars of jam, not to mention the fragile lower extremities of the elderly? Forget it. I’m giving this a shot.
All The Ingredients Ready To Blend 1 of 7
Dough Ball Forms 2 of 7
Rolling out Between Plastic Wrap 3 of 7This prevents a flour covered kitchen mess.
Cutting into Square/Diamonds 4 of 7
Hole in Each Cracker 5 of 7
Ready to Eat 6 of 7
And Crunch! 7 of 7
Homemade Cheese Cracker Recipe
8 ounces sharp cheddar cheese
1 cup flour
½ teaspoon salt (increase to ¾ if your cheese is not sharp)
4 tablespoons unsalted butter, room temperature
½ teaspoon of paprika
¼ teaspoon ground mustard
Bust out the food processor with the grater attachment and grate sharp cheddar (or whatever cheddar is in your fridge, but sharp is best). Remove the grater attachment and replace with the chopper. Add flour, salt, softened unsalted butter, paprika, and ground mustard. Pulse until the mixture is crumbly. Slowly add 2 tablespoons cold water until a ball of dough forms.
Remove ball of dough and divide it in half. Place between two sheets of plastic wrap and pop in the fridge for 20 minutes (room temperature dough also works if you’re pressed for time).
Preheat oven to 375 degrees. Roll the dough out between the 2 sheets of plastic wrap (my older, non-napping kid loved this). Use a pizza cutter to slice dough into squares. I gave this job to my kid; she was very proud of her work, although her squares were diamonds of varying sizes (I didn’t mind). Use the flat end of a toothpick (or break one in half) to poke a hole in the center of each cracker.
Line a baking sheet with a silpat or parchment and transfer the sliced cracker dough. They can be pretty close together, as they don’t really expand (and it’s always exciting to have a few “doubles”). Bake for about 10 to 12 minutes or until crackers are slightly golden (I like mine dark golden). If they are still soft in the center, continue baking for a couple minutes. Remove from oven, let cool enough to eat and scarf them down.
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