Cheese is a permanent staple in my kitchen. I have them in various forms and types. Whether it is shredded, sliced, block cheese, or romano, cheddar, jack, feta, mozzarella, I have it all. My husband and I agreed that the one thing we both cannot give up in life is cheese (by the way, this is the height of our serious conversations). Sweets? No problem. Bread? With hesitation but doable. Wine? HUGE sacrifice but it can be done. Cheese? NOOOOOOOOOO….
Thankfully our kids share the same sentiment. They are obsessed with cheese crackers, and being the mom snob I am, I refuse to buy goldfish as they are chockful of chemicals. That leads me to Auntie Annie’s Cheddar Bunnies. While I love them, they can be expensive given how many my kids can eat in one sitting.
So what else do you do when you have cheese crackers obsessed children on a rainy day? You make them! I came across so many recipes and pleasantly surprised how few ingredients they really need. Honestly, it’s 90% butter and cheese, but that’s why they are so yummy and addictive!
These small little savoury morsels are absolutely delicious. They are perfectly puffed, crispy and light. They’re perfect for the lunchbox, top your soup with, or replace croutons or even popcorn on a movie night…. I can keep going. This is what excitement does to me…..
Also fool proof. Isn’t that what all moms want to hear? Very fool proof. In fact, I amalgamated all the recipes I researched and adapted it to the laziest one. I promise you, takes no skill, just a little bit of time… To speed it up a bit, use the cheeses you keep in your freezer (or am I the only one who keeps an emergency stash of cheese in their freezer?). Anyways, if you are a cheese fanatic like me, it’ll be very easy to grate the cheese when frozen.
Homemade Cheese Crackers Recipe
**Highly recommended to double the recipe as these won’t last long.**
4 ounces extra-sharp cheddar cheese*
4 ounces of shredded monterey jack cheese*
4 ounces cold unsalted butter
1 teaspoons kosher salt (optional)
1 cup flour, plus more for dusting
2 Tablespoons icy cold water
*you can use a combination of shredded cheeses as long as you have 4 ounces of cheddar or just 8 ounces of cheddar cheese.
- Cut butter with a pastry blender together with 1 cup of butter, until butter resembles coarse crumbs
- Add cheese and salt, mix together
- Sprinkle icy cold water into the flour mixture and mix gently. Depending on your climate, your dough should form into a ball. If it doesn’t, then keep adding water in 1 tsp increments. Be careful not to overwork dough or make it too sticky
- Wrap your dough and refrigerate for at least 20 minutes
- Once refrigerated, dust your surface with flour and roll your dough to 1/8″ thickness
- Use a pizza cutter or knife to cut into whatever shape you like.
- Bake on parchment lined pan at 350 degree oven (preferably convection) for 17-20 minutes, or until the sides start to brown. Watch your crackers at the 15 minute mark so they don’t burn. They should start puffing up at the 5 minute mark. That’s when you rejoice with a glass of wine to celebrate your baking success. The longer they bake, the longer they stay crispy for.
- Once you take them out of the oven, let sit until cool to eat