I had a craving for some cheesy crackers to snack on today, but instead of heading down to the grocery store, I made my own. You wouldn’t believe how easy it is to make your own snack crackers. For the sake of convenience, we usually just grab a box off the grocery store shelf- but I think it’s more fun, and economical, to make them at home.
There are very few ingredients in this recipe, and you can dress it up, or down, in any way you choose. I use a medium cheddar cheese when I make these crackers, but if you like a sharper tasting cracker, you can use sharp cheddar cheese. If you are not a fan of chili, you can omit the flakes altogether and make plain cheese snack crackers. You can pretty much use your imagination and make these crackers any way you desire.
The one thing about homemade crackers though, is that they don’t have any preservatives in them, like the crackers you find in the grocery store. Therefore, they have to be eaten within a day or two. This has never been a problem in my household. 🙂
3 cups grated cheddar cheese
8 tablespoons (1 stick) butter, softened and cut into pieces
1 1/2 cups all-purpose flour
1 teaspoon chili flakes
2 tablespoons milk
Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
Place cheddar cheese, butter, flour and chili flakes in a food processor. Pulse the processor 5 or 6 times, 5 seconds at a time, until the dough resembles coarse crumbs. Add the milk and process until the dough gathers together in a ball.
Remove dough from food processor and flatten into round on a floured surface. Roll dough to a thickness of 1/8 – 1/4 inch. Cut into 1-inch squares with a sharp knife. Use the end of a toothpick to poke a hole in the center of each cracker.
Place the crackers at least 1-inch apart on prepared baking sheets. Bake for 10 – 12 minutes, or until the edges just start to brown.
Remove from oven and place baking sheets on wire racks to cool. Store crackers in a covered container or Ziploc bag, and eat within a day or two.
Makes approximately 160 little crackers.