High Five Recipes: Crispy Cheese Crackers

High Five Recipes 2

Move over little gold fish.  There’s a new cheese in town.

Heidi emailed me a couple of months ago asking if I had a good cheese cracker recipe.  Well no, I said, but I sure do love me a recipe challenge!  It took a bit of trial and error, but I finally figured out a recipe that not only tastes good, but is SO easy.

Who knew a cheese cracker recipe that would qualify as a High Five Recipe!!  (Oh, but psst…we’re not counting the tablespoon of water in this recipe as an ingredient…because that would mean there are technically six ingredients in this cracker.  I really wanted to make this a High Five Recipe and it just would not work without a bit of water.  Just sprinkle it in and look the other way.)

Crispy Cheese Crackers

¼  cup butter, softened
¼ t. sea salt
1 cup shredded cheddar cheese, room temperature
1 cup whole wheat flour
¼ t. baking powder
1 T. cold water

Use beaters or food processor to mix butter and salt until creamy.  Add cheese.  Mix well.  Gradually add flour, baking powder and water, mixing until dough begins to form a ball.  Form dough into a ball with hands.

Roll the dough into 1/8 inch thickness onto a cookie sheet.  (I find that placing the dough between two pieces of parchment paper helps me to roll them out more easily.)  Cut the rolled out dough into 1 ½ inch squares.  Bake 15 minutes at 350° or until lightly browned.  Turn off the oven and leave the crackers inside to crisp up.  Store tightly covered.

That’s all there is to it!  I’m not exaggerating when I tell you that my kids will eat the entire pan of these (before Matt and I get some) in one ten minute time frame.  They LOVE these!  So much for trying to make a snack to “have on hand”.  Guess I oughta double the recipe, huh?

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Comments

  1. Stephanie says

    Yummy Yummy Yummy….Made two batches a few days ago…gobbled them all up and I am working on another double batch tonite. Excellent recipe.
    For those that said their dough was crumbly….Mine was to in the mixer, but once you get your hands on it to ball it it stays.

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  2. Jenna says

    These turned out awesome! I just have to say thank you also. I am neither heavenly nor homemaker, but i have found tremendous inspiration in your blog. You have really beautiful ideas on home and health and family. So thanks :)

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  3. says

    I absolutely love your recipes! I just got started with trying to move from store bought to homemade, so I haven’t tried too many yet. Crackers is a very new thing for me, but I’m VERY excited to try them.

    How long are you supposed to leave them in the oven to get them crisp?

    Thanks for all of your work on this website, it is definitely helping to revolutionize the way my family eats, and I’m forever grateful.

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    Laura Reply:

    I probably leave them in the oven for about 45 minutes, before they become crisp enough, but you’ll want to check them every 15 minutes or so to make sure they aren’t over baked. Even with the oven off, they can sometimes keep cooking in there!

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  4. C Dazey says

    Do you have any idea how long these would be good for? I am hoping to make some for vacation, but was wondering if I could make them in advance. Thanks!

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    Laura Reply:

    I found some that had been pushed back into the back of my pantry, and they were STILL good after about a month and a half. :)

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  5. Erin says

    Mine didn’t come out orange colored like yours. The cheese stayed a little chunky. They still taste good and my kids love them, but was curious what I did wrong.

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    Laura Reply:

    The orange color is probably just my cheap(ish) camera and my lack of photography skills. :) They really are more of a golden brown. I use flour made from hard white wheat, which keeps the cracker from being very dark.

    Not sure on the chunky cheese – maybe simply try shredding more finely next time?
    Glad your kids loved them!

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  6. Rachel Olson says

    I didn’t really shred my cheese. I just stuck it in the food processor in chunks – lazy me. I just made sure to process it really well. I made a double batch. I put garlic salt on one batch and nothing extra on the other. The garlic salt batch definitely will be a repeat! I can’t wait for my daughter who loves cheese-its to wake up and try them. :)

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  7. says

    do you have any calorie info on these

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    LindseyforLaura@HHM Reply:

    This is a rough estimate but the whole pan would have about 1,272 calories.
    I am not sure how much that would be per serving size. If you get 10 servings
    out of the pan then each serving would be about 120 calories. :)

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  8. Julie says

    I just made these with coconut oil and a little less flour (because mine is store bought) and there are SO SO SO good. Last time I followed the recipe exactly and I think my flour made them really dry and not as good. THANK you so much for these fabulous recipes:O)

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    Eleasah Reply:

    That makes sense to me Julie, that is why mine though DELICIOUS!!- were a tad on the dry side. I to did the coconut oil, MAN these were excellent. I don’t know how often I will make them bc they were wolfed down in less time than it took for me to make them, and I doubled the recipe, I do like the thought that I know what is exactly in them, but it is a labor of love. Will try a little less flour next time I make them too, which will be a special occasion, or I will have to remond the famiy what a “portion size” is…LOL!!

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  9. Mairzie says

    WOW! I just baked these crackers and they are very, VERY good. My family and I enjoyed these so much there was not a morsel left. Thank you for sharing this delicious and easy recipe. God bless.

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  10. Joy says

    We made these these the other day……a single batch, as we weren’t too sure how they’d turn out. Well, they were gone before I could take my camera out and get a picture of the finished product! SOOOOOOOOO good…….and I have to admit…..they’re REALLY good with peanut butter on them. :)
    next time, a double batch, at least!

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  11. Nancy Bengtson says

    Could I use sprouted flour for these? Has anyone tried it please?

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    LindseyforLaura@HHM Reply:

    Although I haven’t tried it personally, it should work out fine!

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  12. Bethany says

    Ahh!! The recipe I have been looking for!! Thank you, thank you!! I can’t wait to try this and never buy goldfish again!

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  13. Melinda says

    When I came to the end of the recipe I thought “store?” Who gets to store crackers? Not me, which is why I make them so seldom. These sound delicious, BTW.

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  14. Kristin says

    I’m definitely trying these for my 18 month old! I’m using store bought whole wheat from hard red wheat. I noticed on some of the comments that store bought whole wheat might make it drier. How much more water or how much less flour do you recommend using?

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    Laura Reply:

    I’m not sure off the top of my head, but I’d go with the same amount of flour, then just add dribbles of water as needed until you get a nice dough to roll out.

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