Who doesn’t love cheese crackers? We all grew up on them and they are a staple in any family pantry. This recipe only has 5 ingredients and is easy to prepare. Each cracker is full of cheddar cheese flavor and is perfectly crunchy and flaky. Kids will love them, and you will too!
Tip: You can substitute the all-purpose flour for whole wheat flour if you prefer.
This dish contains the following allergens: Milk/Dairy, Wheat
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Step-by-step instruction without your screen going to sleep
226.8g
extra sharp cheddar cheese, cut into 1/2-inch cubes
4 tablespoons
tablespoons unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon
kosher salt
1 cup
all purpose flour, plus extra for rolling
2-3 tablespoons
ice water
8 ounces
extra sharp cheddar cheese, cut into 1/2-inch cubes
4 tablespoons
tablespoons unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon
kosher salt
1 cup
all purpose flour, plus extra for rolling
2-3 tablespoons
ice water
Utensils
Baking Sheet
Parchment Paper
Cutting Board
Knife
Step 1
Preheat oven to 375°F. Line a large baking sheet with parchment paper and set aside.
Step 2
Install the dough blade in the XL Precision Processor Bowl. Place all ingredients except water in bowl. Install the lid, then select DOUGH.
Step 3
When program is complete, add 1 tablespoon of cold water to the dough, select PULSE, and process until the dough is solid and soft, adding extra water as needed.
Step 4
Sprinkle flour on to a cutting board covered in parchment paper and place dough on top. Flatten the dough into a thick layer. Then use a rolling pin to evenly shape the dough into a 1/16-inch thick rectangle. Once rolled, use a sharp knife or pizza cutter to cut into 1-inch squares. (Optional: Use a fork to create design on dough)
Step 5
Transfer the cut crackers to the parchment-lined baking tray and bake for 12-15 minutes.
Step 6
When cooking is complete, allow crackers to cool for 15 minutes. Serve or store in an air-tight container for up to 1 week.
Preheat oven to 375°F. Line a large baking sheet with parchment paper and set aside.
226.8g
extra sharp cheddar cheese, cut into 1/2-inch cubes
4 tablespoons
tablespoons unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon
kosher salt
1 cup
all purpose flour, plus extra for rolling
2-3 tablespoons
ice water
8 ounces
extra sharp cheddar cheese, cut into 1/2-inch cubes
4 tablespoons
tablespoons unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon
kosher salt
1 cup
all purpose flour, plus extra for rolling
2-3 tablespoons
ice water
Step 2 of 6
Install the dough blade in the XL Precision Processor Bowl. Place all ingredients except water in bowl. Install the lid, then select DOUGH.
226.8g
extra sharp cheddar cheese, cut into 1/2-inch cubes
4 tablespoons
tablespoons unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon
kosher salt
1 cup
all purpose flour, plus extra for rolling
2-3 tablespoons
ice water
8 ounces
extra sharp cheddar cheese, cut into 1/2-inch cubes
4 tablespoons
tablespoons unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon
kosher salt
1 cup
all purpose flour, plus extra for rolling
2-3 tablespoons
ice water
Step 3 of 6
When program is complete, add 1 tablespoon of cold water to the dough, select PULSE, and process until the dough is solid and soft, adding extra water as needed.
226.8g
extra sharp cheddar cheese, cut into 1/2-inch cubes
4 tablespoons
tablespoons unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon
kosher salt
1 cup
all purpose flour, plus extra for rolling
2-3 tablespoons
ice water
8 ounces
extra sharp cheddar cheese, cut into 1/2-inch cubes
4 tablespoons
tablespoons unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon
kosher salt
1 cup
all purpose flour, plus extra for rolling
2-3 tablespoons
ice water
Step 4 of 6
Sprinkle flour on to a cutting board covered in parchment paper and place dough on top. Flatten the dough into a thick layer. Then use a rolling pin to evenly shape the dough into a 1/16-inch thick rectangle. Once rolled, use a sharp knife or pizza cutter to cut into 1-inch squares. (Optional: Use a fork to create design on dough)
226.8g
extra sharp cheddar cheese, cut into 1/2-inch cubes
4 tablespoons
tablespoons unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon
kosher salt
1 cup
all purpose flour, plus extra for rolling
2-3 tablespoons
ice water
8 ounces
extra sharp cheddar cheese, cut into 1/2-inch cubes
4 tablespoons
tablespoons unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon
kosher salt
1 cup
all purpose flour, plus extra for rolling
2-3 tablespoons
ice water
Step 5 of 6
Transfer the cut crackers to the parchment-lined baking tray and bake for 12-15 minutes.
226.8g
extra sharp cheddar cheese, cut into 1/2-inch cubes
4 tablespoons
tablespoons unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon
kosher salt
1 cup
all purpose flour, plus extra for rolling
2-3 tablespoons
ice water
8 ounces
extra sharp cheddar cheese, cut into 1/2-inch cubes
4 tablespoons
tablespoons unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon
kosher salt
1 cup
all purpose flour, plus extra for rolling
2-3 tablespoons
ice water
Step 6 of 6
When cooking is complete, allow crackers to cool for 15 minutes. Serve or store in an air-tight container for up to 1 week.
226.8g
extra sharp cheddar cheese, cut into 1/2-inch cubes
4 tablespoons
tablespoons unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon
kosher salt
1 cup
all purpose flour, plus extra for rolling
2-3 tablespoons
ice water
8 ounces
extra sharp cheddar cheese, cut into 1/2-inch cubes
4 tablespoons
tablespoons unsalted butter, cut into 1/2-inch cubes
