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Cheese Crackers

These crackers are packed with cheese flavor, even if they aren’t bright orange. For a traditional Cheddar flavor, use a good sharp Cheddar (I like Beecher’s Flagship). Or go a little crazy and use a stronger cheese like Camembert. Not surprisingly, these don’t translate well without real cheese. Do not attempt to make a vegan version of them.

For gluten-free Cheesy Squares, replace the whole grain spelt and all-purpose flours with an equal amount of gluten-free all-purpose baking mix. Roll out the dough between two pieces of parchment for easier rolling.–Lara Ferroni

LC Cheez-Its, Er, Cheese Crackers Note

Yup. We went there. Admit it. You’re awfully glad we did. No preservatives. No artificial colors. Just cheesy crackers.

Cheese Crackers Recipe

  • Quick Glance
  • 15 M
  • 25 M
  • Makes about 70 crackers

Ingredients

  • 4 ounces grated sharp Cheddar cheese
  • 1/2 cup white whole wheat flour or whole grain spelt flour, plus more for the work surface
  • 1/4 cup all-purpose or white spelt flour
  • 2 tablespoons (1 ounce) unsalted butter, cold
  • 2 tablespoons milk, plus more for brushing
  • 1/8 teaspoon onion powder (optional)
  • 1/4 teaspoon salt

Directions

  • 1. Preheat the oven to 350°F (176°C). Line 2 baking sheets with parchment paper.
  • 2. Combine the cheese, wheat or whole grain spelt flour, all-purpose or white spelt flour, butter, milk, onion powder, if using, and salt in the bowl of a food processor fitted with the dough blade. Pulse to form a ball, 1 to 2 minutes. If the dough appears oily from the cheese, wrap it in plastic wrap and chill for 30 minutes.
  • 3. Turn the dough out onto a well-floured surface and roll it to 1/8- to 1/16-inch thickness. Lightly brush the dough with the milk. Using a pastry wheel or knife, cut the dough into 1-by-1-inch squares. Prick the center of each cracker with a skewer. Place the crackers on the prepared baking sheets, leaving at least a 1/2 inch between crackers.
  • 4. Bake until the crackers are just slightly brown on the edges, about 10 minutes, rotating the baking sheets halfway through baking. The crackers will crisp up as they cool, so be careful not to overbake them. Cool the crackers completely on a wire rack.
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