Homemade Cheese Crackers

Cheese crackers are my kids favorite and they’re not cheap. We can easily wipe out a box in just a few days — if you let them. So, when I found this recipe I was overly excited. I can’t wait to try making these. Even better, this recipe is healthier than the boxed cheese crackers. Your kids won’t deal with artificial colors, flavors and preservatives.

Here’s the recipe from Fabulessly Frugal:

Homemade Cheese Crackers
1 1/2 cups finely grated sharp cheddar cheese (6 ounces)
4 tablespoons unsalted butter
1 teaspoon salt, plus 1/2 teaspoon
1/2 teaspoon black pepper
1/2 cup plus 2 tablespoons all-purpose flour (3 1/4 ounces)
2 tablespoons cornstarch
2-3 tablespoons water
Using a stand mixer with the paddle beater, combine cheese, butter, 1 teaspoon of salt, and pepper until
it starts to stick to the sides of the bowl, 1/2-1 minute. Add flour and cornstarch and mix until combined,
about 1 minute. Add 2 tablespoons of water and mix briefly until dough ball forms. Add another
tablespoon of water, if needed. Transfer dough to floured counter and flatten into a disk. Wrap in plastic
and refrigerate until chilled, about 30 minutes.
Adjust oven racks to upper-middle and lower-middle positions and heat over to 375. Line 2 rimmed
baking sheets with parchment paper. Unwrap the dough and place on a floured surface. Roll to 1/16 inch
thickness. Cut into 1-inch squares using a beveled-edge ravioli cutter. Use the blunt end of a skewer to
poke a hole in the center of each square. Transfer to baking sheets. Sprinkle with remaining 1/2
teaspoon of salt. Bake until light golden around the edges, about 18 minutes, switching racks and
rotating sheets halfway through baking. Let cool completely on baking sheets. Store in airtight container at room temp for up to 3 days.

(Thanks Fabulessly Frugal for recipe)


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