A few weeks ago I was in a snacking mood. Nothing in the cupboard suited my craving, and I was too lazy to drive to the store. So, to the internet I turned, and found a recipe for homemade Cheez-its! Yes- that is what I wanted! 30 minutes later, Nick and I were snacking on homemade cheese crackers. I’ve now made this recipe twice, and I know it’s one that will make a regular appearance in our cupboard!
One Year Ago: Banana, Peanut Butter, and Chocolate Chip Bread
Recipe lightly adapted from Smitten Kitchen
6 oz. shredded cheddar cheese
4 tablespoons (1/2 stick) butter
1/8 teaspoon table salt
1/4 teaspoon garlic powder
3/4 cup flour
Sea salt for sprinkling on top (optional)
Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper and set aside.
In a food processor, combine the cheese, butter, table salt, garlic powder, and flour. Let the machine run until everything comes together and forms a ball of dough. Remove the dough and knead it a few times (this just gets any bits and pieces incorporated). Split the dough in half (doesn’t have to be exact, I just find it easier to work with a portion of the dough). On a lightly floured surface, roll out one half of the dough, to about 1/8 of an inch thick. Using a sharp knife or a pizza cutter (you could also use small cookie cutters if you wanted to make certain shapes, like goldfish!), cut the dough into 1 inch squares (they don’t have to be this exact size- mine never are!). Transfer the squares onto the prepared cookie sheet (I used an offset spatula for this, that way I could move multiple pieces at a time and not have to touch them). The crackers will puff up a little, but they don’t spread, so you can line them up pretty close to each other on the cookie sheet. Continue cutting out the crackers until all the dough has been used. Using a fork or a toothpick, prick the tops of the crackers, then sprinkle with sea salt (if using. We like salt, so I did this step).
Bake in a preheated oven for 10-13 minutes or until the crackers are a light brown. The time will depend on how big the crackers are (I had a few small crackers that baked faster, so I had to move them off the cookie sheet before the rest were done). Once the crackers are done, remove them from the oven and let cool. Once completely cool, store in a zip-lock bag or a plastic container. Enjoy!
Note: You can use any cheddar cheese that you like. The 1st batch I made, I used a pre-shredded Colby and Cheddar mix. The 2nd batch I used a pre-shredded Fiesta blend.
I’m linked at: 2 Girls and a Party, Semi Homemade Mom, Hungry Little Girl, Lady Behind the Curtain, Cheerios and Lattes, Pamela’s Heavenly Treats, Addicted to Recipes, The Busy Bee’s, Chocolate, Chocolate & More.
Made with love, not calories!