Ok, so these are less like crackers and more like… flaky cheese cookies. Sort of. Depending on how thin you roll them out, they might get crispy like crackers. Regardless, they are a healthier alternative to store bought cheesy crackers like Goldfish or Cheez-Its.
mmm, flaky layers
- 1 stick butter, cut into chunks, chilled
- 2 C AP or whole wheat flour
- 4 C shredded cheddar cheese (I used sharp cheddar)
- 1-2Tbsp Italian seasoning
Add flour and cheese to the bowl of a food processor, pulse to combine. Then add the butter and seasoning, and pulse until a crumbly dough starts to form. You should be able to press the dough into a ball that doesn’t fall apart. If necessary, add a bit more butter. Roll dough out to desired thickness, keeping in mind that the crackers will puff up quite a bit in the oven. Cut into any shape. I used a pizza cutter for half the batch and just cut little rectangles. For the other half, I used a small tupperware bowl to cut squares. You can make any shape you want.
Place crackers on a baking sheet lined with aluminum foil. DO NOT skip the foil. You can also use parchment paper or a silpat. If you do not line the pan, the crackers will stick, so don’t skip that step. You can lightly salt the tops if you like, but it’s not necessary. Bake for 15-20 minutes at 400F, or until they’re crisp and slightly golden brown.
Let cool, and store in a zip top bag or tupperware.
These crackers are great for kids snacks. There are no preservatives, and with only a few ingredients, it’s easy to feel good about them. Plus they are damn tasty!