In the cracker aisle of the grocery store, you can take your pick of cheese crackers in so many different flavors, shapes and sizes. With all the different choices, I often wondered why anyone would bother to make homemade cheese crackers since they could easily be bought at the store. Since I’m a curious person, naturally I had to try making my own crackers. I totally get it now.
I could tell you about the crispy cheese on the edges of these crackers and even brag about how they’re the best cheese crackers ever, but would you believe me even though you can’t reach out and taste one for yourself? The only way you’ll know these are worth making is to try this in your very own kitchen.
Butter makes a flaky, rich cracker that is firm enough for dipping. The cheese melts in the oven, works its savory magic, and makes crispy edges. Don’t you love crispy cheese? I sure do! Garlic and onion give a very well rounded flavor to these homemade crackers. No dip needed in my opinion – it’s a little bit like gilding the lily.
I like using my ravioli cutter when I make crackers, but when you try this recipe, you can use a pizza cutter or even a knife. I like mine with jagged edges and each one just a little different. At my house, our favorite cheese is cheddar, so I usually make my homemade cheese crackers with what we have, but you can use your favorite cheese for your own awesome crackers. Are you ready to give it a try?
Remember to keep ice water at the ready to pull your dough together. It’s key, because the dough is a lot like pie crust in its form. Don’t let that scare ya though – putting this recipe together really made me wonder why we ever buy crackers. Homemade ones are the best ever!
Homemade Cheese Crackers Recipe
- 2.5 Shredded Cheddar Cheese 8 ounces in weight
- 8 Butter At room temperature
- 0.25 Grated Parmesan Cheese
- 1.5 Garlic Salt
- 0.5 Onion Powder
- 1 Dried Parsley
- 1 All-Purpose Flour
- 1 Ice Water
- Add your butter, shredded cheese, grated cheese, garlic salt onion powder and dried parsley to your bowl.
- Mix together, or pulse if you’re using a food processor, until the ingredients are thoroughly mixed together.
- Sprinkle flour evenly on top and mix together until combined.
- Pour in 1 tablespoon of ice water and stir. You’ll want the mixture to form a ball and pull away from the bowl. Add more ice water if you need to in very small amounts just until you can form a ball that holds together.
- Wrap your dough in plastic wrap and refrigerate for at least one hour. The dough needs to be chilled all the way through. You can put it in the freezer for 15 minutes until it’s chilled but not frozen.
- Preheat your oven to 375 degrees F.
- Grab two baking sheets and line with parchment paper or silicone mats.
- Now unwrap the dough and divide into two equal parts.
- Roll out one part until the dough is about 1/8 of an inch thick.
- Cut into squares using a ravioli cutter, pizza cutter or similar tool. You can even use a knife.
- Bake for 13-15 minutes. You’ll want them to be golden brown and after they cool, they’ll be a little crispy.