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Homemade Cheese Crackers Recipe #KidsintheKitchen

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Here’s another snack time adventure with me and Shae. This time I wanted to see what all the hype was about homemade cheez-its.  I’ve seen so many recipes saying how good they were, how easy they were, blah blah.  This is our version of homemade cheese cracker for #kidsinthekitchen.Homemade Cheese Crackers Recipe #KidsintheKitchenFirst off I’ll start off by saying these tasted nothing like cheez-its. But that’s a good thing. These were by far better.  Their real cheese  and butter flavor cannot be imitated in a box.  The ingredient list if short, the mixing was easy and they baked quickly.  They do take some time to create especially if you want small bite size crackers.  I’m guessing they made bigger would work too but I like the small pop in your mouth size of these.

Homemade Cheese Crackers Recipe #KidsintheKitchen

Homemade Cheese Crackers Recipe #KidsintheKitchen

Homemade Cheese Crackers Recipe #KidsintheKitchen

Homemade Cheese Crackers Recipe #KidsintheKitchen

Shae was the main chef again so that’s telling you how simple this truly was.

Ingredients

  • 2 cups shredded sharp cheddar (not bagged shredded)
  • 1 tsp salt
  • 1 cup flour
  • 4 tbls butter slightly softened, cut into cubes
  • 3-4 tbls cold water

Directions

In the bowl of your mixer or food processor add all of the ingredient except for the water.

When the cheese mixture resembles pebbles or gravel start adding water 1 tablespoon at a time of the cold water. Let the dough blend for a few moments in between to allow water to be absorbed.

Once dough just starts to stick together remove it from mixer/processor and knead for 2 minutes on the counter and form into a ball. Do not add any other flour.

Wrap the dough in plastic film and refrigerate for 1 hour.

Remove from fridge, divide into 2 sections and start working on 1st half.

Roll out dough till 1/8″ thick.

Using a bench scraper or knife cut your dough into bite size squares, approx 1″ x 1″.  Don’t let those little end bits go to waste, bake them up too.

Arrange your crackers on a parchment lined baking sheet.

Bake at 350° for 16-19 minutes till golden brown. The darker they are the more crisp they will be.

Top with salt, parmesan cheese, chili powder, fresh herbs or pepper if you desired.

Remove from baking sheet and allow to cool thoroughly for 1 hour. The temptation is great but the longer they sit the more crisp they’ll be. I find them several hours later.

Store in an airtight container.Homemade Cheese Crackers Recipe #KidsintheKitchen

Ours were gone in less than 3 days and that was because we rationed them. I’m going to invest in a simpler cutting method or maybe even cookie cutters for next time. I already know there’s going to be a next time.

Homemade Cheese Crackers

Homemade Cheese Crackers

Ingredients

  • 2 cups freshly shredded sharp cheddar
  • 1/2 tsp salt
  • 1 cup flour
  • 4 tbls butter slightly softened, cut into cubes
  • 3-4 tbls cold water

Instructions

  1. In the bowl of your mixer or food processor add all of the ingredient except for the water.
  2. When the cheese mixture resembles pebbles or gravel start adding water 1 tablespoon at a time of the cold water. Let the dough blend for a few moments in between to allow water to be absorbed.
  3. Once dough just starts to stick together remove it from mixer/processor and knead for 2 minutes on the counter and form into a ball. Do not add any other flour.
  4. Wrap the dough in plastic film and refrigerate for 1 hour.
  5. Remove from fridge, divide into 2 sections and start working on 1st half.
  6. Roll out dough till 1/8" thick.
  7. Using a bench scraper or knife cut your dough into bite size squares, approx 1" x 1". Don't let those little end bits go to waste, bake them up too.
  8. Arrange your crackers on a parchment lined baking sheet.
  9. Bake at 350° for 16-19 minutes till golden brown. The darker they are the more crisp they will be.
  10. Top with salt, Parmesan cheese, chili powder, fresh herbs or pepper if you desired.
  11. Remove from baking sheet and allow to cool thoroughly for 1 hour. The temptation is great but the longer they sit the more crisp they'll be. I find them several hours later.
  12. Store in an airtight container.
https://lookwhatmomfound.com/2014/09/homemade-cheese-crackers-recipe-kidsinthekitchen.html

Come join me and my co-hosts, Paula at Frosted Fingers, Sara at Sensibly Sara, Kate of Busy Bee Kate & Jeannette of EcoIncognito each week linking up a post, new or old, that feature the theme Kids in the Kitchen. It doesn’t matter what you are doing as long as you are doing it together, enjoying it and learning something along the way.

You’ll find these and many more ideas for healthful and unique food fun on the #KidsintheKitchen Pinterest Board.

Follow Melinda Babiak’s board #KidsintheKitchen on Pinterest.

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Comments

  1. Thank you for hosting! I’ll be back later when it fills up to check out some of the amazing new ideas 🙂

  2. Hello cute lady! It is always a pleasure to stop and party with you. I hope you get a chance to swing by our party. We would love to have you! http://loulougirls.blogspot.com
    Happy Friday! Lou Lou Girls

  3. Wow! That is easy! We’re headed to Costco this weekend. I’m putting an extra block of cheddar cheese on the list to try this.

  4. My kids are going to love these. Thanks for the recipe! Planning to attempt with Swiss, so I’ll report back on the flavor. 😉

  5. Brooke says:

    Planning to try this soon! I think a pizza cutter will speed up the cutting process.

  6. I stink at anything with dough but this sounds easy enough. They look incredible and so much better ingredients than whatever is in the box versions.

  7. These look really tasty! I’m going to have to try them! Visiting from Mom’s Library – you’ve got a great link up, too! Good to know!

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