Description
Crispy and cheesy homemade crackers that are perfect for snacking or serving with dips. Kid friendly and perfect for bento lunches.
Ingredients
Units
Scale
- 1.5 cup sharp cheddar cheese, shredded
- 6 tbsp unsalted butter, cold
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4- 1/2 cup cold water
Instructions
- In a your food processor combine the flour, cheese, cornstarch*, salt, paprika, garlic powder, and onion powder. Pulse until combined.
- Add the cold, cubed butter to the dry ingredients into the flour mixture and pulse mixture in food processor until it resembles coarse crumbs.
- Gradually add the cold water, 1/4 cup at a time, until the dough comes together. You want the dough to be larger crumbs and hold together when pressed.
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 45 minutes. This helps the dough to firm up and makes it easier to roll out. (I will prep mine the night before and refrigerate until in the morning.)
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or silicone mat.
- On a lightly floured surface, roll out the dough to about 1/8 inch thick. The thinner you roll the dough, the crispier the crackers will be.
- Use a knife, pizza cutter or pasta cutter to cut the dough into small squares, about 1 inch in size. You can also use these animal cookie cutters to make fun shapes for the kids.
- Transfer the cut dough to the prepared baking sheet, spacing the crackers about 1/2 inch apart. Bake for 12-15 minutes, or until the edges are golden brown and the crackers are crisp. (If you like the classic crispy crackers I find that baking for 18-20 mins gives the that nice crunch, like the crackers in the box.)
- Let the crackers cool completely on a wire rack. Once cooled, store the crackers in half-gallon mason jars. Use a mason jar sealer to preserve the ones you won't eat right away.
Notes
- 1/4 tsp of cornstarch is optional for extra crunch but not needed.
Use fresh block of cheese no pre-shredded cheese from the store.
- Prep Time: 15 mins
- Chill time: 45 mins
- Cook Time: 15-20 mins
- Category: Snacks, kid friendly
- Method: Oven