Crackers have long been on my “try to make these from scratch” list, but for some reason, I’ve always put them off. I think I expected the rolling process to be a total pain. I thought it would take forever to get the dough rolled out to that super-thin 1/8” thickness, and they wouldn’t be worth the cost savings in the end. Turns out I was wrong – rolling the dough out was actually pretty easy.
Now, I don’t have kids, and we have long been out of college, so I’m not gearing up for the whole “back-to-school” season. But if I were, I can guarantee I’d be whipping up a batch or two of these cheddar crackers for packed lunches and afternoon snacks. Since they are a little thicker, they are sturdier than their store-bought counterparts and less prone to crumbling. But they still have that cheesy crunch that we all know and love – it is the best of both worlds! Plus, when you make your crackers from scratch, you can avoid all those yucky chemicals and additives some of the big name brands contain. Three times the win!
These crackers are ultra-cheesy with just a touch of smokiness.
- 8 ounces cheddar cheese, grated
- 1 cup all-purpose flour
- 4 tablespoons unsalted butter, softened
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon water
- Preheat the oven to 350F and grease a cookie sheet.
- Pulse the cheese, flour, butter, paprika, salt and pepper together in a food processor to combine.
- Add the water and process until the dough forms a ball. Roll the dough out to a 1/8" thickness.
- Cut the dough into approximately 1" squares, and spread the crackers out on a cookie sheet. They won't spread much at all, so you can leave them fairly close together. Poke each cracker with a fork - this will help release the air bubbles so that the crackers get crispy.
- Bake at 350F for 15-18 minutes, or until the crackers are firm. Transfer immediately to a wire rack to cool completely.