Homemade Cheese Crackers

It’s been almost a year since my first blog post on the test site and lots has happened since then! I’ve been promoted at work to a Supervisor, my husband began his own computer business (shameless plug – couldn’t help it!), and the best news of all – my nephew was born! It’s been a great year and I’m so happy to begin – officially!

And now on to the cooking…most of us remember snacking on Goldfish when we were kids and then we moved on to the more grown-up version – the CheezeIt. Though I must confess…Goldfish are still one of my favorite snacks. One thing I enjoy making are homemade versions of everyone’s favorite processed foods – after all, wouldn’t you want to know what’s in the food that you and your family eat? So when I saw this – I had to try it!

This recipe has been passed around a few blogs, but I first saw it on Tasty Kitchen. I don’t have pictures of the creation of the dough, but if you’ve ever made pie dough, it’s very similar. Start with your flour, cold cubed butter, salt, and grated cheddar cheese in your food processor. Pulse until the dough resembles sand. Then, while continuing to pulse, slowly stream in the cold water until the dough comes together. Take it out and wrap the cheesy goodness in plastic wrap and let it rest for 20 minutes in the fridge.

Now on to the fun part – roll the dough out and cut into fun shapes!  I created two cutters out of a soda can per the instructions on tasty kitchen. My football came out much better than my fish and since it went well with the mini-football party my husband and I are having tonight, I went with it!

You can also use a pastry tip, small cookie cutter, or ravioli cutter like I did for the 2nd half of the crackers.

These cheese crackers are also a fun way to get your kids in the kitchen and can make for an afternoon of fun!

Place them on a lined baking sheet and bake for 15-20 minutes at 350 degrees.

Let them cool for a few minutes – the crackers will continue to crisp as they cool.

These taste great – a little chewy on the inside and perfectly crunchy on the outside. While they do take a little while to punch out, they are definitely worth it. You can see the layers of yummy cheesiness.

Buon appetito and let’s go Cowboys!!

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These look great! I will try to make them with the kids. Do you happen to know how long they will keep?

They keep for about a week or so. The batch we made Sunday still tastes great, but has lost a little of it’s crunch. I bet with kiddoes around they won’t last long!

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