Love Goldfish crackers? Learn how to make this homemade cheddar cheese crackers recipe. They taste just like storebought -without all the additives!
My kids love cheese crackers. Whenever I go to the store, they always ask me for either Goldfish or Cheeze-its. However, several years ago I adopted the philosophy that if my family wanted less-than-healthy food occasionally, then I was going to make it from scratch. You see that way, I have complete control over the ingredients. My latest endeavor has been making this homemade cheddar cheese crackers recipe for the kids’ lunches. I have “healthified” them a bit with the use of whole grain flour.
I just used a circle cutter to make my crackers, but you can make them in whatever shape you like using small cookie cutters. To make them even more fun, there are tiny fish cookie cutters that could make your homemade crackers look just like Goldfish crackers. You could make them in all sorts of shapes, depending on what tiny cookie cutters you have on hand.
This cheese cracker recipe is not new. I have seen it posted on a lot of blogs, however all the ones I have seen use white flour. So mine is a little bit different in that I use whole wheat flour.
Another thing I do differently is run the dough through my KitchenAid Pasta Roller Attachment. This results in crackers that are uniform in thickness and makes the whole process go much faster.
Homemade Cheddar Cheese Crackers Recipe
- 8 oz. Sharp Cheddar Cheese, shredded. (I use white cheddar to avoid unnecessary food coloring.)
- 1/4 cup butter, cubed
- 1 cup whole wheat flour
- 1/4 tsp onion powder
- 1/2 tsp sea salt (I use Real Salt.)
- 2 tbs cold water
Preheat oven to 350 degrees. In a food processor, pulse all ingredients except water, until the mixture resembles crumbs. Transfer to a large mixing bowl and sprinkle with the cold water. Knead until the dough forms a ball.
Cut the dough into 8 equal pieces and run through a pasta roller on the thickest setting. If you don’t have a pasta machine, you can roll it out by hand. Just get it as thin as you can while still being able to transfer the crackers to a baking sheet. The thinner you get the dough, the crispier the crackers will be.
Use a pizza cutter to cut into squares or alternately you can use 1 inch cookie cutters to make the shapes of your choice. Bake the crackers on ungreased baking sheets for 15 minutes, or until crispy.
I have found that homemade crackers tend to lose their crispness even when stored in an airtight container. One way to combat this is to put the crackers in a dehydrator for a couple of hours after they have baked. You can also turn the oven off and allow the crackers to cool completely in there. You just need to be careful that they don’t get overly brown if you use that method.
These homemade cheese crackers are great for school lunches or after-school snacks. My kids just love them and frequently ask me to make them. So tell me… Have you ever made homemade crackers?