Every once in a while we get a notification that one of our favorite foods is being voluntarily recalled for salmonella, E. Coli, or missing finger. Okay maybe not so much the finger. When these things happen we are launched in to a frenzy of “how will I satisfy my child’s craving for their favorite snack without risking a day of bathroom camping??”
The recent recall on Pepperidge Farm Goldfish Crackers got me thinking, there must be recipe for those who want to make this cheesy treat with simple ingredients. I wanted to find a recipe free of sugar and preservatives. The best part about making this cheese crackers recipe at home is you can make them any shape you want.
Homemade Cheese Crackers
- 1 cup – All-purpose flour or all-purpose gluten-free flour
- 1/2 teaspoon – Sea salt or Pink Salt
- 4 tablespoon – Organic butter, unsalted
- 1 cup – Cheddar Cheese (not pre-shredded)
- 3 tablespoon – water
- Optional – Seasoning
- In a food processor, add the flour and salt and pulse. Add butter and pulse. The mixture will be mealy. While pulsing the food processor add the shredded cheese slowly.
- Add one tablespoon of water at a time and pulse between each tablespoon. the dough will eventually form a ball.
- Flatten the ball of dough between two pieces of wax paper or freezer paper. Refrigerate for 10-20 minutes. This step is important so don’t skip it.
- with a rolling pin, roll out the dough to about 1/8 of an inch thin. The thinner the crispier but you don’t want it so thin that it breaks easily.
- Use your cookie cutter to cut your shapes. Any shape, any size.
- Bake at 350 degrees F for 12-20 minutes. Thinner crackers require less time, thicker crackers require more.
- These can be stored in the pantry, in an airtight container for a week.
The world is your oyster when it comes to making different flavored cheese crackers. You can add any seasonings to change it up: taco, pizza, ranch, or even spicy ones!