Homemade Cheese Crackers
Servings 2 cups +/-
Equipment
- Food Processor
- Baking Sheet
- Small Cookie Cutter
Ingredients
- 4 tbsp butter diced
- 8 oz extra sharp cheddar grated
- Sea salt and freshly cracked pepper to taste
- ½ cup whole wheat flour
- ½ cup flour
- 1 tbsp ice water
Instructions
- Grate the cheese and dice the butter into small pieces. Place the shredded cheese, butter, salt, and freshly cracked black pepper, to taste in the food processor and pulse for a few seconds until the mixture comes together.
- Add both flours one at a time, processing until the mixture becomes crumbly. Pour in the cold water and process until a large dough ball forms. The dough should be soft.
- Split the dough into two balls, flatten it into disks, and wrap the disks separately with plastic wrap. Place into the refrigerator for at least an hour.
- Preheat the oven to 375 degrees.
- Roll out the dough until it’s thin but not paper-thin, about 1/8-inch thick. If they are cut too thick, the crackers will be less crispy and more bread-like. If they are cut too thin, they will burn.
- Use a cookie cutter to make your crackers.
- Place the cutouts on a baking sheet lined with parchment paper or a silpat mat and repeat with the second disk of dough.
- Place into the oven and bake for 10-12 minutes or until puffed and golden brown.
- Keep in an airtight container for 2-3 days, although they are best when fresh. Re-crisp in the oven or toaster oven if desired. Enjoy.