Homemade Cheddar Cheese Crackers

Cheezt-It's are a popular kids snack, but adults don't generally enjoy them. Somehow, that doesn't seem fair!  So I set out to create a more sophisticated version of those buttery, flaky crackers that adults can enjoy. Homemade Cheddar Cheese Crackers

These crackers are definitively homemade and so very delicious. I used extra sharp cheddar, which made for extreme flavor-packed crackers. They're nicely crispy and oh-so-buttery, with a bite from the freshly ground pepper. I also added in a touch of mustard powder to even further enhance the flavor.

Homemade Cheddar Cheese Crackers

These crackers can be eaten plain, but you could also use them as a vehicle for dips or more cheese?! They will keep in an airtight container for about a week, but if they lose their crunch within a few days, just pop 'em back in the oven for a few minutes to regain that crunch.

Homemade Cheddar Cheese Crackers

Homemade Cheddar Cheese Crackers adapted from Rachel Cooks

Ingredients 1/2 cup all-purpose flour 1/2 cup whole wheat flour 4 tablespoons unsalted butter, cut into small pieces 8 ounces sharp cheddar cheese, grated 1/2 teaspoon salt 1/2 teaspoon ground mustard (optional) 1/4 teaspoon 2 tablespoons cold water

Directions In a food processor, pulse all ingredients except water together until the mixture resembles course crumbs.

Continue to pulse while adding in 1 tablespoon of water at a time.

Remove dough from food processor and wrap in plastic wrap, then refrigerate for at least 20-30 minutes.

While the dough is chilling, preheat oven to 350 degrees. Roll out dough until it is quite thin - about as thin as you can get it without making holes in it. The thinner the crackers, the crispier they will be. Once rolled out, cut into squares, then use a toothpick or fork to poke holes in the center of each cracker.

Place cut crackers on lined baking sheet (I tried using both a Silpat and parchment paper - both worked fine but I preferred the Silpat). You can place the crackers fairly close together, as they barely expand. Bake for 13-15 minutes or until crispy and golden brown.