Homemade Cheese Crackers


cheese squares in jarI tried something new last weekend – homemade cheese crackers.

QUICK, EASY & ALL NATURAL

I was surprised how easy and quick they were to make, and how delicious they turned out to be. Not only that, with all natural ingredients, I knew they weren’t packed with preservatives or additives.The ingredients are few: Cheddar cheese, butter, shortening, flour, and salt.

THE RECIPE:

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The recipe is simple.
With a pastry cutter or food processor, combine 8 ounces of Cheddar cheese, 2 Tbsp. shortening, 2 Tbsp. butter, 1 cup flour, 1 tsp.sea salt, and 2 Tbsp. water. Mix together and mold as you would a cheese ball. Cover, and let it rest for one-two hours in the refrigerator. I used an 8-oz package of grated cheese to save some time and effort.

ROLLING IT OUTWP_20150829_12_11_25_ProWP_20150829_16_33_57_Pro

Next, put the cheese ball on
parchment paper and roll very, very thin. The thinner you can get this, the more crispy your crackers turn out. I found it easiest to put a piece of wax paper on top, and then use the rolling pin to flatten it between the sheets. It didn’t stick that way.

WP_20150829_16_51_23_ProCUT INTO SQUARES

Cut your crackers into squares before baking, adding a little hole or square to the middle of each cracker. This ensures more even baking.

TRANSFER TO BAKING SHEET

This was a tricky part for me, but only because I used wax paper instead of parchment paper. The little crackers wanted to slide off the paper, and a few had to be put back into place so they didn’t overlap. Baking time is only 10-15 minutes at 425 degrees. Watch them close because the edges can get done quickly.

STORAGEcracker jar
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Once baked and cooled, break the crackers apart and store in a plastic bag or jar, preferably in the refrigerator or freezer. Since these are all natural ingredients, they will not keep as long as the commercial kind, but oh, are they so much better-tasting and good for you!

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