Description
Make your own delicious and healthier cheese crackers at home. Customize with your favorite cheeses for a guilt-free snack. Get the recipe now!
Ingredients
1/4 cup shredded mozzarella cheese
1/4 cup shredded cheddar cheese
1/4 cup shredded Monterey Jack cheese
2 tbsp unsalted butter, at room temperature
1/2 tsp black pepper
1 tsp smoked paprika
1/2 cup all-purpose flour, more for opening the dough
1/2 cup cold water, divided
Instructions
- Using a mixer with dough hooks, mix the cheeses, butter, black pepper and paprika in a bowl until well combined
- Add ½ cup of flour and mix just until an uniform dough forms
- Add 1 tbsp cold water and mix until, adding another ½ tbsp of water as needed, until dough achieves a pastry-like crumbly texture (see video for reference)
- Press into a disk about 1 inch thick and wrap with plastic film
- Let rest in the fridge for at least 30 min, and up to 4 hours (see note)
- Just before removing from the fridge, set oven to 375º F
- Sprinkle flour over a clean surface and open the dough – you can start by hand and then move on to a rolling pin
- Roll to about ⅛ inch thickness
- Cut open dough in 1-inch squares
- Punch 2-3 small holes in each cracker ( we recommend the thinner side of a chopstick or the back of a wooden barbecue skewer for this)
- Line a baking sheet with parchment paper, or grease with cooking spray
- Transfer crackers to the prepared baking sheet, leaving some space between them (at least ¼ inch)
- Bake for 13-15 min, until golden and crispy
- Let crackers cool to touch before serving, and let cool completely before storing (see note)
Notes
Resting dough in the fridge: In theory it can rest for more time, however the longer you let it rest in the fridge, the more it dries, which may make it harder to roll open (and even render it unusable after a while.)
Cutting the dough: We recommend using a pastry cutter or a pizza cutter for this. You could also use a knife, but depending on your surface materials it could damage the knife and/or the surface. A knife may be also harder to control in some surfaces (like glass or granite), making it dangerous and hard to achieve a clean, straight cut.
Storing: These don’t have the same chemical stabilizers as store-bought crackers, so they’ll lose freshness faster. I recommend consuming within 2 days, and definitely not keeping them more than 5 days.
- Prep Time: 15
- Resting Time: 30
- Cook Time: 15
- Category: Snack
- Method: Oven-Baked
- Cuisine: American
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