Homemade Cheddar Cheese Crackers Recipe
Delight in these crispy and flavorful homemade cheese crackers made with sharp cheddar and a touch of sea salt. Perfect for snacking or entertaining, these crackers combine simple ingredients with an easy method to yield every bite packed with cheesy goodness and a satisfying crunch.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 30 minutes
- Yield: 128 crackers
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Cheese Cracker Dough
- 6 ounces sharp yellow cheddar cheese, shredded (1 and 1/2 cups shredded)
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons cornstarch
- 1/4 teaspoon salt
- 6 Tablespoons (85g) unsalted butter, cold and cut into 6 pieces
- 2 Tablespoons cold water
Toppings (Optional)
- Sea salt for sprinkling
Instructions
- Combine Ingredients: Process cheddar cheese, flour, cornstarch, and salt together in a food processor until combined, about 30 seconds. Add cold butter pieces and process until the mixture resembles wet sand, about 20 seconds. Add cold water and pulse until dough forms large clumps, about 10 pulses.
- Shape and Chill Dough: Transfer the dough onto a lightly floured work surface. Divide into two halves and gently pat each half into a 6-inch square with your hands (no rolling pin needed). If the dough feels dry, moisten your fingers with cold water while handling. Wrap each square tightly in plastic wrap and refrigerate until firm, about 45 minutes or up to 2 days.
- Prepare for Baking: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.
- Roll Out and Cut Dough: Unwrap each dough square and place on a lightly floured surface. Roll each out to roughly a 9-inch square, then trim into a neat 8-inch square using a fluted pastry wheel, pizza cutter, or sharp knife. Slice each square into 8 strips, each 1 inch wide, and then cut 8 perpendicular strips of the same width to create 64 small squares per dough portion.
- Prepare Cracker Squares: Arrange the squares on the prepared baking sheets. Use a skewer or large toothpick to poke a hole through the center of each cracker. Lightly sprinkle sea salt on top if desired to enhance flavor. Bake until the edges are golden brown, about 16-18 minutes, rotating the baking sheets halfway through. For an extra crunch, bake for up to 20 minutes.
- Cool Completely: Remove the crackers from the oven and allow them to cool completely on the baking sheets. This helps them crisp up and maintain their shape.
- Store Properly: Store leftover crackers at room temperature for up to one week. To retain some crispness, keep the container lid slightly ajar, as airtight storage can cause them to lose their crunch.
Notes
- Using cold butter and water helps achieve a flaky, crisp texture.
- The dough can be refrigerated for up to 2 days, making it convenient for preparing ahead.
- Rolling and cutting the dough roughly is fine; these homemade crackers don’t need perfect shapes to taste delicious.
- Adjust baking time slightly if you prefer softer or crunchier crackers.
- Sea salt topping is optional but recommended for added flavor contrast.
