We tend to not give Miss H a lot of processed foods like crackers, mostly because the kiddo loves fresh fruit and veggies, and one of her favorites snacks is a handful of raisins. But when I saw a recipe for homemade cheese crackers, I had to give it a try. Plus I’m a weirdo who loves to try and bake anything I could otherwise buy in a store (i.e. bagels, English muffins, donuts, crumpets, brioche, croissants, etc) – I like to try it at least once because the process is always a lot of fun and the real thing fresh from your own oven is always so much better than what you’ll buy in the grocery store. Or, often, from a great bakery.

Enter, homemade cheese crackers!


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I’m pretty sure once you try these, you won’t be able to go back to the ones from the box. These are salty and cheesy and oh so good. Plus they’re incredibly easy to put together – I actually did a lot of the work while holding Miss H because she wanted to see what I was doing every step of the way. An added bonus is that there is no egg in this recipe, so if your LO wanted to play with some of the dough, there shouldn’t be a problem.

Homemade Cheese Crackers
recipe from Better Homes and Gardens

8   ounces  extra sharp cheddar cheese, coarsely shredded
1/2  stick unsalted butter, at room temperature (4 tablespoons)
1   teaspoon  kosher salt
1   cup  all-purpose flour
2   tablespoons  ice water

Directions
In the bowl of a stand mixer fitted with a paddle attachment, mix the cheese, butter, and salt. Add the flour and mix on low (dough will be pebbly). Slowly add the water and mix as the dough forms a ball.

Pat the dough into a disk, wrap with plastic wrap, and refrigerate for an hour.

Preheat the oven to 375 F. Line two baking sheets with parchment paper. Divide the dough into two pieces and roll each into a very thin (1/8 inch or less) 10×12 inch rectangle. Using a fluted pastry cutter, cut the rectangles into 1-inch squares, then transfer them to the baking sheets.

Bake for 15 to 17 minutes or until puffed and browning at the edges. Watch carefully, as the high fat content of the crackers makes a fine line between golden delicious and burnt. Immediately move the crackers to racks to cool.

Of course, I don’t have the opportunity to make these on a regular basis, but they are a delicious treat every once in a while.