Homemade Cheese Crackers

Picture came from In the Kitchen with Kath
Linked from a Pinterest Pin



My baby is 15 months old and it is time for me to get my family back on track with our eating healthy, unprocessed foods. The other day I was scanning through my boards on Pinterest, and found this pin on how to make homemade cheese crackers (aka Cheese its). Before looking at the recipe, I thought this is probably going to be time consuming and difficult. To my surprise the recipe has all of six ingredient! All the ingredients are pantry staples, so I didn't have to make a store run to try this recipe.

Misses and I got started on making the crackers. I must add that a food processor makes the job super easy. Thanks to my good friend, Kelly, I have one!

Here is the recipe taken from http://kathdedon.wordpress.com/2010/09/10/melt-in-your-mouth-homemade-cheese-crackers/  (My recipe modifications are in maroon)

Sorry I don't have any pictures, my camera is MIA!


Makes about 70 1-inch square crackers

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1½ cups (6 oz) grated extra-sharp Cheddar cheese
4 tablespoons (1/2 stick) unsalted butter, softened and cut into pieces
¾ cup (90 g) flour, plus more for dusting
½ teaspoon salt
½ teaspoon crushed red pepper flakes
1 tablespoon milk

1. Preheat oven to 350˚.
2. Put everything except the milk in a food processor. Pulse the processor, 5 seconds at a time, for about 5 or 6 times, until the dough is in coarse crumbs.
3. Add the milk and process until the dough gathers together in a ball.
4. Roll the dough out on a floured board with a rolling pin that has been floured until it is about 1/8 inch thick.
5. Cut the dough into 1-inch squares with a sharp knife or pizza cutter. You can put a bit of flour on the blade of the knife to keep it from sticking.Use the flat end of a wooden skewer to poke a hole in the center of each cracker.
6. Place the crackers at least ¼ inch apart on parchment paper on a baking sheet. I didn't use parchment paper, and the crackers turned out great.
7. Bake for 12 – 15 minutes until the edges are just starting to brown.
8. Put the baking sheet on a rack and let the crackers cool completely
9. Eat! Or store in a covered container to eat within a day or two. Another site said they'll last for a week in an airtight container.