What kid doesn’t love Cheesy Crackers? I know my kids do but we haven’t gotten them cheesy crackers for a while – they eat them at Grandma’s house, but we really have little we can say about what foods they eat when they are at family’s…..
Especially when family isn’t on the same sheet of music as you are.
These little gems are amazingly easy to make – just as easy as homemade crackers, they are too easy to crank out and do yourself. In fact, faster to make them at home than for us to drive and buy… so we’ll take it ;)
If you love this recipe and have as many mouths to feed as we do, you will want to keep it the same scale – but if you have 1-2 children you are welcome to halve the recipe for about 70 crackers. .. though I’ll say 70 crackers won’t last too long around here.
One tip: if you do a large amount of baking, invest in a set or two of Silicone Mats – we have used ours countless times. They are indeed the best investment if you do any baking.
- 12 oz Sharp Cheddar Cheese, shredded
- 1/2 C. Butter, cut into pieces
- 1 1/2 C. Organic All Purpose Flour
- 2 Tbsp Raw Milk
- 1 tsp Salt
- Optional: 1/2 tsp Red Pepper Flakes, crushed
- Preheat oven to 350.
- Line your cookie sheet with a silicone mat.
- In your food processor, place the shredded cheese, butter, flour and salt.
- Pulse until it turns into coarse crumbs.
- Add milk, then pulse more until a soft dough forms.
- Take the dough out and roll on a lightly floured surface (your silicone mat would be perfect for this) - you want the dough 1/8" thick. Try for a rectangle if you can.
- Using a pizza cutter, cut into small 1" squares, and poke each with a wooden skewer right in the middle (we used a fork).
- Transfer the silicone baking mat and cookie sheet to the oven and bake for 15 minutes - until the edges brown.
- Remove and let cool -- store for up to 72 hours in an airtight container.
Give them a try – you’ll probably be surprised at how easy it is to make them yourself too. You might just ditch the variety in store and make this your permanent recipe.