Description
Irresistible Homemade Cheese Crackers Recipe To Delight You
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup sharp cheddar cheese, freshly grated
- 1/2 cup unsalted butter, cold and cubed
- 1/2 tsp fine sea salt
- 2–4 tbsp cold water
Instructions
- In a large mixing bowl, whisk together the all-purpose flour and fine sea salt until well combined.
- Add the cold unsalted butter cubes to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Work quickly to keep the butter cold.
- Stir in the freshly grated sharp cheddar cheese, ensuring it is evenly distributed throughout the butter-flour mixture.
- Gradually add 2-4 tablespoons of cold water, one tablespoon at a time, mixing gently with a fork or your hands until the dough just starts to come together into a shaggy but cohesive mass. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface and gently gather it into a ball. Flatten it into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (up to 2 hours) to firm up the butter and relax the gluten.
- While the dough chills, preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- On a lightly floured surface (or between two sheets of parchment paper), roll the chilled dough into a very thin rectangle, aiming for 1/16 to 1/8 inch thick. Even thickness is crucial for crisp crackers.
- Using a sharp knife, pizza cutter, or small cookie cutter, cut the dough into desired cracker shapes (e.g., 1-inch squares or 1×2-inch rectangles).
- Carefully transfer the cut crackers to the prepared baking sheet, leaving a small space between each. Use a fork or toothpick to poke a few holes in the center of each cracker to prevent puffing.
- Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the crackers are deeply golden brown and very crisp. Rotate the baking sheet halfway through for even baking.
- Once baked, remove the crackers from the oven and immediately transfer them to a wire cooling rack. Allow them to cool completely; they will continue to crisp as they cool.
- Once fully cooled, store the homemade cheese crackers in an airtight container at room temperature for up to one week. Reheat briefly in a 300°F (150°C) oven if they lose crispness.
Notes
- Use freshly grated cheese for the best flavor.
- Ensure butter remains cold for a flaky texture.
- Store in an airtight container to maintain crispness.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 crackers
- Calories: 150
- Sugar: 0g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 20mg