Recipe
Homemade Cheez-It-Style Crackers
There’s something extra satisfying about taking a snack everyone knows and loves and realizing you can make it right at home. These homemade cheese crackers have that cheesy, salty crunch you want, but they’re made with just a handful of simple ingredients.
Scale
Ingredients
- 1 8-ounce block sharp cheddar cheese, freshly shredded
- 1 cup all-purpose flour
- 1/4 cup cold unsalted butter
- 2 –4 tablespoons cold water
- Dash of salt
Instructions
- Preheat your oven to 375°F. Line two baking sheets with parchment paper.
- Add the shredded cheddar cheese, flour, cold butter, and salt to a food processor. Pulse for about 30 seconds, or until the mixture becomes crumbly.
- Begin adding the cold water, 1 tablespoon at a time, pulsing between each addition. Stop once the dough begins to clump together. You may not need all 4 tablespoons.
- Place the dough between two sheets of parchment paper and roll it out to approximately 1/8-inch thick.
- Remove the top sheet of parchment and use a pizza cutter, pastry wheel, or knife to cut the dough into small squares. For that classic cheese-cracker look, use a skewer or toothpick to poke one small hole in the center of each cracker.
- Transfer the crackers to the prepared baking sheets, leaving a little space between them.
- Bake for approximately 15 minutes, or until the crackers are puffed, crisp around the edges, and lightly golden. Keep an eye on them toward the end because thinner crackers will bake faster.
- Allow the crackers to cool on the baking sheet for at least 1 hour. They will continue to crisp as they cool.
- Once completely cooled, store them in an airtight container.
Connie’s notes
- Shred your own cheese. Freshly shredded sharp cheddar melts into the dough more smoothly than pre-shredded cheese and gives the crackers a stronger cheese flavor.
- Keep everything cold. Cold butter and cold water help create a crisp, flaky cracker instead of a soft one.
- Roll the dough thin and evenly. About 1/8 inch is ideal so the crackers bake and crisp at the same rate.
- Don’t add too much water. Start with 2 tablespoons and only add more if needed. The dough should come together without becoming sticky.
- Let the crackers cool completely for the crispiest texture. They may feel slightly soft when they first come out of the oven but will firm up as they cool.
- Watch the color closely. You want the crackers golden and crisp around the edges, not dark brown.
- Don’t skip the small hole in the center. It gives the crackers their classic look and helps steam escape while they bake.
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