Homemade Cheese Crackers
Crispy, cheesy, and quick to make, these homemade cheese crackers are a wholesome snack packed with protein and healthy fats. With minimal ingredients and no complicated techniques, they’re perfect for lunchboxes, snack time, or easy entertaining. Refrigerate or freeze the dough for a convenient, make-ahead option.
Equipment
- 1 food processor
- 2 Large baking sheets
- Parchment Paper or Silicone Baking Mats
- Rolling pin or hands for patting dough
- Fluted Pastry Wheel, Pizza Cutter, or Sharp Knife
- Skewer or Toothpick
Ingredients
- 6 ounces sharp yellow cheddar cheese shredded (about 1 ½ cups)
- 1 cup 125 g all-purpose flour
- 1 ½ teaspoons cornstarch
- ¼ teaspoon salt
- 6 tablespoons 85 g unsalted butter, cold and cut into pieces
- 2 tablespoons cold water
- Optional: Sea salt for sprinkling
Instructions
- Prepare the Cheese and Dry Ingredients: Begin by shredding your sharp cheddar cheese until it measures about 1 ½ cups. For best results, use a sharp, firm cheddar—it melts evenly and adds a rich, savory flavor. In a food processor, combine the shredded cheddar with 1 cup of all-purpose flour, 1 ½ teaspoons of cornstarch, and ¼ teaspoon of salt. Pulse the mixture for about 30 seconds until the ingredients are evenly combined. This step ensures that the flour and cornstarch coat the cheese properly, which will help the crackers hold their shape and bake evenly.
- Incorporate Cold Butter: Cut 6 tablespoons of unsalted butter into small, even pieces. Add these pieces to the cheese and flour mixture in the food processor. Pulse until the mixture resembles coarse sand or wet crumbs, about 20 seconds. The key is to keep the butter cold so it creates a flaky texture in the crackers. Avoid over-processing; small pea-sized butter pieces are ideal for a tender, crispy cracker.
- Form the Dough with Water: Gradually add 2 tablespoons of cold water to the food processor. Pulse in short bursts—about 10 pulses—until the dough begins to clump together into larger masses. The dough should hold together without being sticky or wet. If it feels too dry, you can lightly moisten your fingers with a little extra cold water to help shape it.
- Divide and Shape the Dough: Transfer the dough to a lightly floured surface. Divide it into two equal portions. Using your hands, gently pat each portion into a 6-inch square. There’s no need to use a rolling pin at this stage—just pressing with your palms is sufficient. This initial shaping prepares the dough for chilling and makes it easier to roll out later.
- Chill the Dough: Wrap each dough square tightly in plastic wrap. Place them in the refrigerator and allow them to chill for at least 45 minutes. Chilling is essential it firms the butter, which helps the crackers hold their shape while baking. You can also chill the dough for up to 2 days if preparing in advance, making this a convenient option for meal prep.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Proper lining ensures even baking and prevents the crackers from sticking, which makes removal easier and keeps their edges crisp.
- Roll Out the Dough: Unwrap one dough square at a time. Lightly flour your work surface and rolling pin (or use your hands) to roll the dough into a rough 9-inch square. The edges don’t need to be perfect; rustic shapes add charm. If the dough is slightly sticky, dust lightly with flour, but avoid over-flouring, which can make crackers dry.
- Trim and Cut the Crackers: Use a fluted pastry wheel, pizza cutter, or sharp knife to trim the dough into a neat 8-inch square. Next, cut the square into 8 strips across, then make 8 perpendicular cuts to create 64 small, even squares. Consistent sizing ensures that all crackers bake evenly.
- Add Final Touches: Transfer the cut crackers to the prepared baking sheets, leaving a small gap between each. Using a skewer or large toothpick, poke a small hole in the center of each cracker—this helps them bake evenly and prevents puffing. If desired, lightly sprinkle with sea salt for an extra burst of flavor.
- Bake Until Golden: Place the baking sheets in the preheated oven. Bake for 16–18 minutes, rotating the sheets halfway through for even browning. For a crunchier texture, extend baking time up to 20 minutes, keeping a close eye to avoid burning. The edges should turn golden brown while the centers remain firm.
- Cool Completely: Remove the crackers from the oven and allow them to cool completely on the baking sheets. Cooling is crucial it lets the crackers set fully, creating the perfect crisp texture. Attempting to remove them while warm may cause breakage.
- Store and Serve: Once cooled, store the crackers in an airtight container at room temperature for up to one week. To maintain their crunch, avoid sealing the container completely; leaving the lid slightly ajar prevents moisture buildup. These crackers are perfect for snacking, pairing with soups, or serving with dips.
Notes
- Cheese Choice Matters: Use a sharp, firm cheddar for the best flavor and structure. White cheddar or any medium-hard cheese works well, but avoid soft cheeses, which can make the dough too sticky.
- Butter Temperature: Keep the butter cold until ready to mix. Cold butter creates a flakier, crisper texture in the finished crackers.
- Chilling Is Essential: Don’t skip refrigeration—the dough must chill for at least 45 minutes to hold its shape during baking. You can also chill the dough for up to 2 days or freeze it for up to 3 months.
- Rolling Options: No rolling pin? No problem! You can pat the dough with your hands for a rustic, homemade look. Lightly flour the surface if dough is sticky.
- Custom Sizes: Adjust cracker size to preference. Smaller squares yield more crunchy bites, while slightly larger squares make the crackers more substantial for snacking.
