Cheddar Cheese Crackers
Skip the store-bought crackers and make a batch of these Cheddar Cheese Crackers at home! And for a real treat, use a flavored cheddar cheese!
Servings: 8 servings
Calories: 223kcal
Ingredients
- 8 oz. Cabot Vermont Seriously Sharp Cheddar Cheese see note
- 4 Tbsp Cabot Salted Butter cut into ½” cubes, cold (see note)
- 1 cup all-purpose flour
- 2 Tbsp cold water
Instructions
- Shred the cheese using a coarse shredder.
- Using a food processor, add the shredded cheese, butter and flour; pulse until well combined.
- Add water and continue pulsing until dough comes together.
- Shape the dough into a disc and wrap with plastic wrap; refrigerate for 1 hour.
- Preheat oven to 350°F.
- Line two baking sheets with parchment paper; set pans aside.
- Divide the dough into 2 equal pieces. Working on a lightly floured surface, roll each piece into a 10”x12” rectangle. (Note: For crackers with additional crispness, feel free to roll the dough out a bit thinner.)
- Using a pizza cutter or sharp knife, cut the dough into 1” squares; place squares on prepared baking pans.
- Use a wooden skewer, poke a hole into the center of each square. (Note: This step is optional!)
- Bake for 15-20 minutes, or until the edges of the crackers begin to turn golden brown.
- Remove pans from oven and let cool.
Notes
Other types of cheeses can be used, too. The pictures show a batch of these crackers using Cabot’s Pepper Jack cheese.
If using unsalted butter, add ⅛ tsp of salt.
Nutrition
Calories: 223kcal | Carbohydrates: 13g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 231mg | Potassium: 40mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 459IU | Calcium: 205mg | Iron: 1mg
