Crispy Homemade Cheese Crackers: A Snack Time Favorite (Print Version)
Whip up these crispy homemade cheese crackers for a snack that beats store-bought. So much flavor, so much fun to make!
# Recipe Info:
Prep Time: 50 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 65 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Cracker Base
01 -
1 cup (120g) all-purpose flour
02 -
1/2 cup (113g) unsalted butter, very cold and cubed
03 -
2-4 tablespoons ice cold water
→ Flavor Enhancers
04 -
1 1/2 cups (170g) sharp cheddar cheese, freshly grated
→ Seasoning Boost
05 -
1/2 teaspoon fine sea salt
06 -
1/4 teaspoon smoked paprika (optional)
# Instructions:
01 -
First things first, grab a big bowl. Toss in your flour and salt. Give it a good whisk, just to make sure everything's combined evenly. I always imagine I'm a mad scientist mixing potions at this stage – a little dramatic, perhaps, but it makes mundane tasks fun, right? This initial mix ensures your salt isn't clumping in one spot, which, trust me, leads to some very unevenly seasoned crackers. You want that consistent flavor throughout.
02 -
Now for the butter. Take those cold, cubed pieces and add them to your flour mixture. Use a pastry blender, two knives, or even your fingertips (just be quick so the butter stays cold!) to cut the butter into the flour until it resembles coarse crumbs, like small peas. This step is super important for that lovely flaky texture. I once got impatient and used slightly soft butter; the dough was a sticky mess, and the crackers were dense. Learn from my oops moment!
03 -
Next, stir in your freshly grated sharp cheddar and, if you're feeling adventurous, that smoked paprika. You'll see the mixture start to get that gorgeous orange hue, and oh, the smell of that cheese already! It’s such a comforting aroma, a promise of deliciousness to come. Gently mix it in until it’s evenly distributed. Don't overmix, though; we’re just incorporating, not kneading. You want those distinct pockets of cheesy goodness in your crackers.
04 -
Gradually add the cold water, one tablespoon at a time, mixing until the dough just comes together. You might not need all of it, or you might need a tiny bit more – it really depends on your flour and humidity! The dough should be cohesive but not sticky. I always go slow here, because too much water makes for tough crackers. It's a delicate balance, but you'll feel it when it's just right.
05 -
Form the dough into a disk, wrap it in plastic, and pop it in the fridge for at least 30 minutes. Don't skip this, seriously! Chilling makes the dough easier to roll and helps prevent shrinking. Once chilled, flour your work surface and roll the dough out thinly, about 1/8-inch thick. This is where I sometimes get a little uneven, but hey, rustic charm, right? Use a ruler if you want perfect squares, or just freehand it like I usually do.
06 -
Preheat your oven to 350°F (175°C). Use a pastry wheel or a sharp knife to cut the dough into small squares or rectangles. You can even use a small cookie cutter for fun shapes! Transfer them to a baking sheet lined with parchment paper. If you want, poke a few holes in each cracker with a fork – it helps them bake evenly and stay flat. Bake for 12-15 minutes, or until golden brown and crispy. Keep an eye on them; they can go from perfectly golden to slightly burnt in a flash! The kitchen will smell incredible, trust me.
# Notes:
01 -
Don't overwork the dough; it leads to tough crackers, and nobody wants that.
02 -
Always chill the dough for at least 30 minutes; it makes rolling so much easier.
03 -
Using freshly grated sharp cheddar makes a huge difference in flavor, honestly.
04 -
Store fully cooled crackers in an airtight container for best crispness.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
Pastry blender (optional)
03 -
Rolling pin
04 -
Baking sheet
05 -
Parchment paper
06 -
Sharp knife or pastry wheel
# Nutrition Facts (Per Serving):
Calories: 120 kcal
Total Fat: 8g
Total Carbohydrate: 9g
Protein: 4g