If you love cheese then you're really going to love this recipe! Homemade cheese crackers are the DIY Cheez it recipe we all need. From the tangy flavors to the crispy chewy cracker, this snack is easier to make at home than you may think.
– 1 cup All-purpose flour – 4 Tablespoons Unsalted butter, cubed – 8 ounces Sharp cheddar cheese, shredded – ¾ teaspoon Salt – ½ teaspoon Ground mustard (or 2 teaspoons yellow mustard) – 2 Tablespoons Cold water
– Shred the cheese.
– Place shredded cheese into a food processor.
– Add in the flour, butter, mustard, and salt.
– Pulse to combine until it looks like coarse crumbs. While pulsing, add in water 1 tablespoon at a time.
– Pour the cheese mixture onto a piece of plastic wrap.
– Shape the mixture into a ball by pressing the crumbs together with your clean hands.
– Add in the flour, butter, mustard, and salt.
– Wrap and twist the plastic wrap around the ball to cover it completely. Place in the fridge to chill for 20 minutes.
– When ready to use, preheat the oven to 350 degrees F. Remove the dough from the plastic wrap and place onto a clean surface.
– Roll the dough out into a thin rectangle. For crispy crackers, you want it thinner than pie crust. For pillowy crackers, a pie dough thickness is best. Ideally, it'd be ⅛ inch thick.
– Use a pizza cutter to cut the dough into thin 1 inch strips.
– Now cut lines going across in the opposite direction, creating a lot of 1 inch sized squares.
– Use a toothpick or the end point of a sharp knife to create holes in the centers. If using a toothpick, swirl it around in tiny circles to make a slightly larger hole.
– Line a baking sheet with parchment paper and place the crackers on top. They won't spread much as they bake, so you can place them fairly close to one another.
– Bake in the oven at 350 degrees F for 13-15 minutes or until crispy.
– Let them cool completely before storing in an airtight container, or they may end up chewy from condensation in the container.