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Melt-in-your-mouth Homemade Cheese Crackers!

September 10, 2010

By Kath Dedon

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Cheese crackers! Who doesn’t love them? I had some Tillamook Extra Sharp Cheddar and decided I’d try to make my own. I adapted Smitten Kitchen’s recipe for Cheese Straws (which Deb adapted from The Lee Bros. Southern Cookbook). I decided to cut the dough into little bite-sized squares. (Kind of like the crackers that come in the red box.)

Well, I now have a new favorite homemade cheese snack! These cheese crackers have a terrific cheesy, tangy flavor. They’re not as crisp as commercial crackers; they have a flaky tenderness similar to what you’d get if you baked little squares of pie crust. The amount of red pepper flakes is just right to give them a bit of a tang without adding heat.

This recipe is super-simple if you have a food processor. If you don’t, you could probably use a pastry blender to mix it together.

Deb advises that these will keep in the refrigerator in a sealed container for 2 days. The recipe doesn’t really make very many, so I can’t imagine they would last 2 days.

I had fun staging the photo with the martinis , but we’re not eating the crackers tonight. I’m packing them up in a plastic container; they’ll make a terrific snack for tomorrow’s hike!

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Cheese Crackers

(Adapted from a recipe on smittenkitchen.com, which was credited to a recipe in The Lee Bros. Southern Cookbook)

(print the recipe)

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Makes about 70 1-inch square crackers

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1½ cups (6 oz) grated extra-sharp Cheddar cheese

4 tablespoons (1/2 stick) unsalted butter, softened and cut into pieces

¾ cup (90 g) flour, plus more for dusting

½ teaspoon salt

½ teaspoon crushed red pepper flakes

1 tablespoon milk

~

A little over 6 ounces of cheese – close enough!

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1. Preheat oven to 350˚.

2. Put everything except the milk in a food processor. Pulse the processor, 5 seconds at a time, for about 5 or 6 times, until the dough is in coarse crumbs.

3. Add the milk and process until the dough gathers together in a ball.

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4. Roll the dough out on a floured board with a rolling pin that has been floured until it is about 1/8 inch thick. (Deb suggested an 8×10 rectangle.)

I don’t know why I couldn’t roll my dough into a neat 8×10 rectangle. It still worked.

~

5. Cut the dough into 1-inch squares with a sharp knife or pizza cutter. You can put a bit of flour on the blade of the knife to keep it from sticking.Use the flat end of a wooden skewer to poke a hole in the center of each cracker.

6. Place the crackers at least ¼ inch apart on parchment paper on a baking sheet.

~

7. Bake for 12 – 15 minutes until the edges are just starting to brown. (Mine took 13 minutes.)

8. Put the baking sheet on a rack and let the crackers cool completely.

9. Eat! Or store in a covered container to eat within a day or two.


:)

169 Comments leave one →
  1. Laura permalink
    September 10, 2010 3:25 pm

    YUM!

  2. September 10, 2010 10:38 pm

    wow…. thanks so much.. i will certainly make this for my 3 year old………

  3. September 10, 2010 11:54 pm

    I can’t wait to try these, they look so good and probably hard to stop eating them once you start. Luv the use of red pepper!

    • September 12, 2010 4:58 pm

      I know what you mean, Cristina! I quickly gave half of ours away.

  4. September 11, 2010 9:02 am

    Oh these are so cute, I love crackers, I’d have a hard time stopping myself from eating these!
    -Gina-

    • September 12, 2010 4:59 pm

      It is hard to stop–like that old commercial, “bet you can’t eat just one!”, for potato chips (I think).

  5. September 11, 2010 11:41 am

    I saw this recipe on Smitten Kitchen too and it sounds great! A fun thing to try for a party.

    Thank you for your comment on my guest post on Chef Dennis’ site. If you are looking for more recipes, feel free to stop by my site http://www.athoughtforfood.net

    Best,
    Brian

    • September 12, 2010 5:00 pm

      They would be fun for a party, Brian!

      You’ve got a great site (as does Chef Dennis); I’m sure I’ll be back to visit.

  6. September 11, 2010 1:03 pm

    i love these kinda of crackers… they look so cute thank you for sharing.

  7. September 12, 2010 2:55 pm

    Wow, Kath! These look great!! Chez-Its have nothing on you! ;)

    • September 12, 2010 5:02 pm

      Yep, those are the “crackers in the red box” I was talking about. I do love them, but these are way better!

  8. September 12, 2010 6:43 pm

    i can’t wait to try these!!!! they look so easy and so flavorful!!! thank you for posting this!!!

  9. September 16, 2010 1:07 pm

    These are on my list of must make recipes! I love Cheezits and never buy them because I’m sure I can make them better myself. Saw these when first posted on Smitten Kitchen and bookmarked it but haven’t tried it yet. There are two blocks of Tillamook cheddar in my fridge right now and one of them is reserved for these crackers!

    • September 16, 2010 1:30 pm

      I’m sure you will love them when you try the recipe, Diana! :) Thanks for your comment!

  10. September 18, 2010 2:37 pm

    Really cool recipe. This is the kind of recipe you would never even think of making but so much better when you do. I may have to dump the fishies for this one.

    • September 28, 2010 5:41 am

      These really are so much better than the fishies! Thanks for your comment, Evelyne!

  11. Hannah permalink
    September 27, 2010 10:19 am

    I have just made these and would strongly recommend that everyone else does too! They are so easy to make and extremely yummy! Thanks for such a great recipe :)

  12. nicole permalink
    October 2, 2010 8:32 pm

    these look soo delicious!
    do you know how many calories they have though? i’ve recently become a bit of a health nut. :)

    • October 3, 2010 10:29 am

      I don’t know, Nicole, but I consider them a special occasion treat, not something to eat every day. I’m in the “all things in moderation” camp. ;)

      (I’m a bit of a health nut, too, and I do prefer the list of ingredients in this recipe to the ingredients that are on a box of commercial cheese crackers!)

  13. Morgan permalink
    October 12, 2010 5:40 pm

    I just pulled these out of the oven…yum! I used pepper jack cause it happened to be in the fridge – so delicious :)

    • October 12, 2010 5:52 pm

      Mmmm…..pepper jack sounds like a great variation, Morgan. I’m so glad you like the crackers – thanks for letting me know!

  14. Ashlee permalink
    November 11, 2010 9:11 am

    I’m a 19 year old college student, I was using stumbleupon, when I stumbled onto this recipe. I’m not much of a cook but the recipe looked so simple I had to try it! I just pulled them out of the oven and they look yummy, not quite as good as yours, but I’ll get better with time lol. I think I made them a little too thick, time to go buy a rolling pin!

    Here is the picture:
    http://s135.photobucket.com/albums/q155/ashleerules1/?action=view&current=cheesecrackers.jpg

    • November 13, 2010 4:51 pm

      Hi Ashlee,
      I’m so glad to hear that you tried, and liked, the Cheese Crackers! Yours look great!

      It would be pretty difficult to get them thin without a rolling pin. Fortunately, a rolling pin doesn’t have to be expensive. I recently got a French rolling pin and love it!

  15. Sandy permalink
    November 17, 2010 10:01 am

    I need to know do you use all purpose flour or self rising flour? I am looking for something easy but like a southern cheese straw. I use a cookie press with cheese straws and it is hard work. I am looking forward to making your recipe.

    • November 17, 2010 12:20 pm

      Hi Sandy,
      I used all purpose flour. You can cut them like crackers, as I did, or cut into straws. This is a really easy recipe!

  16. December 10, 2010 11:21 pm

    Reminds me a bit of cheese balls

  17. Jacs permalink
    January 9, 2011 7:43 am

    These were fantastic! I Stumbled Upon this recipe late last night, and they looked so easy and delicious I had to make them right then. My husband and I enjoyed them immensely – for about 10 minutes. They go so fast! Nice work, Kath. I’ll be keeping this recipe forever. :)

    • January 10, 2011 6:58 am

      I’m so glad you and your husband enjoyed them, Jacs! It’s true – they don’t last long! :)

  18. February 5, 2011 5:42 pm

    Most excellent – so appreciate you sharing this, I have been meaning to try a new cracker recipe and as I’m having a party in two weeks – your recipe is just the ticket! Brava!

  19. Natasha permalink
    February 11, 2011 10:01 am

    Saw your recipe less than one hour ago and have already made these to the delight of my entire family! they were lovely and cheesy with a melt in the mouth texture.

    I have made similar cheese biscuits but with equal quantities of cheese, butter and flour which turn out a little heavier and less buttery so your recipe was perfect.

    Thank you for sharing.

    • February 11, 2011 10:07 am

      I’m so glad to hear that you and your family like them, Natasha! Thanks for your comment! :)

  20. Jason Buckreis permalink
    February 20, 2011 12:54 pm

    Hello, I have now made your recipe twice , once using measure, once using scales. The dough is very very dry, are you sure there is not more milk supposed to be used?

    • February 20, 2011 1:18 pm

      Hi Jason,

      Did you use a food processor to mix the dough? I would have a hard time getting the right texture without a food processor, although I’m sure it could be done. I’ve made the recipe a couple of times, and 1 tablespoon of milk works for me.

      For whatever reason, if your dough is too dry, you could try adding a bit more milk. Just thoroughly mix in a tablespoon or so at a time until it comes together into a workable dough.

      Hope that’s helpful!

      Kath

  21. April 22, 2011 8:05 pm

    Can’t wait to try these! I can see that I need to do some more exploring on your blog!

  22. July 3, 2011 6:40 am

    Wow. I think my boyfriend might be eternally grateful if I made this. Yum!!

  23. July 22, 2011 8:49 pm

    My husband is so excited about this recipe. He loves cheese crackers and this looks so easy. Going to try it tomorrow.

  24. August 22, 2011 7:58 pm

    A friend pointed me this way, since I can’t have commercial cheese crackers (they contain milk and I’m allergic). I’m going to give this a try with my milk and cheese, but wonder: can I do this in a stand mixer? I don’t have a food processor yet (just a little food chopper…small apartment kitchen, sadly), but it sounds like my mixer would do the same job.

    • August 22, 2011 8:47 pm

      You know, I think it could work. Give it a try. And please let me know how it works for you! I’d love to let people know that it works with a stand mixer.

    • September 22, 2011 8:33 am

      A bit late on joining in. But I used a blender instead of a food processor on a similar recipe and it worked great!
      So just in case anyone else is reading, blenders work just fine! I’m going to try this recipe next time. :)

      • September 22, 2011 8:37 am

        Thanks for that tip, Melissa! I really appreciate it.

      • BCorn permalink
        January 3, 2012 11:14 am

        Yes, thanks for the tip! We don’t have a food processor either, so I have been holding off on this recipe. Now I can make it!

  25. Jed permalink
    August 23, 2011 2:47 pm

    Wonder if whole wheat flour would work ok.

    • August 23, 2011 3:05 pm

      Hi Jed,
      I think regular whole wheat flour might make it a bit heavy. You could try substituting it for some of the flour. Or you could try White Whole Wheat flour. I got some from King Arthur and found that it works quite well when you want the fiber and nutrition of whole wheat flour. I haven’t tried it with this recipe, however.

      • October 7, 2012 1:51 pm

        I realize I’m late to the game, but that’s life in the fast lane :-) I’m constantly looking for healthy replacements for what is in the ‘box’ at the grocery store so I was thrilled to find this recipe. I’m posting because I did do a *full* substitution with *fresh ground* whole wheat and it was a-w-e-s-o-m-e (so says the hubby, and the 9 and 12 year old daughters). I kept everything else the same. Thanks so much! (PS – I found it on Pinterest)

        • October 8, 2012 7:17 am

          That is great to know that whole wheat flour works! Thanks so much for your reply!

  26. September 7, 2011 6:52 pm

    Dear Kathe – I saw the recipe and just had to try them. These are awesome. I made some minor variations – used Cabot Buffalo Wing Sharp Cheddar, needed 1 additional Tbsp of milk, 1 Tbsp Sugar, 1 tsp Cumin seeds and a crush or two of pepper

  27. September 7, 2011 8:31 pm

    Thank you so much for your feedback, Vindya! Your variations sound great. I’m sure the Cabot Buffalo Wing Sharp Cheddar was quite good in this recipe. It’s important to use a sharp cheese, I think.

  28. frannie permalink
    September 14, 2011 11:19 am

    i LOVE cheezits… so i can’t wait to make these! if they are anything like and/or better than cheezits, i will be the happiest girl in the world.

  29. September 18, 2011 6:57 am

    Oh I may have to make these, not tell anyone and eat the entire batch by myself in one sitting. Yummy!!!

    • September 18, 2011 2:42 pm

      It would not be hard to eat a whole batch by yourself, Kristine! ;)

  30. September 22, 2011 11:42 am

    Just made these.. yeah I hope I don’t eat them all myself before my husband gets home for work.. he is excited to try them.. I guess they are going to test me!! :) Thanks for posting. AMAZING!!!!

  31. John Morton IV permalink
    September 25, 2011 5:25 pm

    These turned out really good except a little too floury. I left out about a 1/4 cup of flour and they turned out awesome.

  32. Crystal Chabassol permalink
    September 29, 2011 7:05 am

    I made a slight adjustment only because I didn’t have White flour or Sharp cheese…and STILL delicious.. I sub’d Whole Wheat flour, light cheddar cheese and I added 1/4 flax. Just for health benifits. Easy, Delicious, and a little less guilty! I will def try the sharp cheese to see the cheesy difference but was quite happy with the results. Will keep this one in my favorite box.

    • October 8, 2011 1:23 pm

      It’s nice to know that it works with whole wheat flour and a lighter cheddar, Crystal! Thanks so much for your comment!

  33. Kriss permalink
    October 5, 2011 10:41 am

    These look awesome and I love knowing they are made with whole food ingredients rather than the processed packaged cheezits. Do you know what a serving size is and the calorie, fat, carb etc. count?

    Has anyone experimented with low fat options?
    Thanks for this. I got it from Pinterest and repinned it to my ‘fun food and drink’ board.
    Kriss

    • October 8, 2011 1:20 pm

      Hi Kriss! Well, I haven’t tried to figure out the nutritional information for the Cheese Crackers. I know that it would only verify that they are a treat to eat in moderation and only once in a while. ;) Thanks for your comment!
      P.S. Don’t you just love Pinterest? I have so much fun with it!

  34. October 5, 2011 7:46 pm

    I make crackers with a similar recipe…the upside is no one else really cares for them…all mine! You can see the downside…I eat them all. I love that you cut these into little squares.

    • October 8, 2011 1:16 pm

      That is a danger, Dixie! I would never make them unless I had someone to help me eat them! :D

  35. Traci permalink
    October 6, 2011 12:00 pm

    These were totally delish!! I substituted 1/3 of the flour for whole wheat and next time I may grind up the flakes a bit to prevent the, “Whew! That was a spicy part!” from my kiddos. :) Thanks for a great recipe!

    • October 8, 2011 1:15 pm

      I’m so glad you and your family enjoyed them, Traci! That was a great idea to grind up the pepper flakes for your little ones!

  36. Amie permalink
    October 14, 2011 1:39 pm

    Here from Pinterest…I think I’m going to try these this weekend! I’m wondering if I could use my cookie press to shape them? I’ll just have to see how stiff the dough is…

    • October 15, 2011 2:20 pm

      You know, it’s a fairly soft dough, so I think that should work. If you try it with the cookie press, I’d love to hear how it works! I think it’s a great idea!

  37. Anonymous permalink
    November 5, 2011 8:35 pm

    This recipe comes to 1420ish calories – meaning that if you do indeed make 70 crackers of all of it, each cracker is about 20 calories. I am going to make them tomorrow! So excited!

  38. Kaleolani Garcia permalink
    November 17, 2011 7:49 pm

    Hi, I saw this on pintrest and pinned it. My daughter made them today. I homeschool and am using this as a combination home ec and math class. She learns to cook and shop and I’m having her figure out the difference in cost for the pre packaged cheese crackers vs. this one. We’ll be trying a different recipe weekly. You were our first recipe and it turned out so very yummy. We made them into larger crackers and had her just roll it out and cut it on the parchment (:-) Cause I’m lazy and didn’t want to move all the little crackers). It was a bit longer for the baking but very yummy. They are for our snack tomorrow.

    • November 17, 2011 7:53 pm

      I’m so glad it worked out for you! Thanks for your comment! I really appreciate it.

    • November 21, 2011 4:30 pm

      I’m so glad you and your daughter liked the crackers! And what a great homeschool lesson. Too many kids are not learning important life skills today, in my opinion.

  39. Stephanie permalink
    November 17, 2011 8:59 pm

    I LOVE these!! I have made them twice already, great for me as a college student trying to save money. They are a great way to use food that I have left before going home for break, and a great snack to take to the airport. The first time I made them I followed the recipe and they were wonderful, the second time I decided to switch it up a bit, I used white cheddar for the cheese and used garlic powder instead of red pepper flakes. They are PHENOMENAL! I also thought it was easier to use a pizza cutter for making the squares, took a lot less time. You really should try these, great recipe!! Thanks!!

    • November 17, 2011 9:22 pm

      I think white cheddar and garlic powder is a great variation. And the pizza cutter would be a fantastic way to cut the dough. I don’t have one…maybe it should be on my wish list! :)

  40. November 22, 2011 3:57 am

    I am gonna make these today! Seriously!

  41. November 23, 2011 6:05 pm

    I don’t have any parchment paper, what can I use instead? or can I just bake them without? Thanks!

    • November 23, 2011 6:34 pm

      There’s enough fat in them that they probably won’t stick, but I don’t know for sure since I haven’t tried it.

  42. Kitty permalink
    December 19, 2011 7:14 am

    These are hard to stay out of!!! Good thing they have a kick or I would have eaten half of them.

    • December 21, 2011 8:36 am

      I always make sure I have people to share them with to avoid eating them all myself! ;)

  43. December 20, 2011 4:33 pm

    I just found this recipe via pinterest, and I’m hooked!

  44. January 3, 2012 1:58 pm

    This is incredible! This is almost the same as a recipe for cheese straws that has been in my family for generations. We sprinkle them with paprika before baking, and bake at 450 for about 7 minutes. Pretty cool!

  45. Jen permalink
    January 17, 2012 4:46 am

    Did you use regular flour or cake/pastry flour for these?
    Look delicious

    • January 17, 2012 5:21 am

      I used regular flour – King Arthur Unbleached All-Purpose, to be exact, but I’m sure any all-purpose flour would work.

  46. Cindi permalink
    January 24, 2012 12:20 pm

    Could these be made with Mozzerella and Rice Flour to make them gluten free??

    • January 24, 2012 12:36 pm

      You could try Mozzarella, Cindi. I’m not sure about the rice flour; it seems like a gluten-free baking blend might work better. Anyone have any suggestions for gluten-free?

  47. February 3, 2012 4:12 am

    This recipe is fabulous! We currently live in Africa and can’t buy cheez-it’s here. My kids love cheese crackers and I have been making these and they are so happy. Thank you!

    • February 5, 2012 10:46 am

      Thanks so much for your comment! I love hearing that the crackers are being made in Africa. :)

  48. February 5, 2012 12:49 pm

    I just made this for the superbowl and I as out of red pepper. So, I used garlic and chili powder….oh my goodness they are delicious!!!!!!! And soooo easy!! But, only thing I recommend is that you maybe double the recipe. With my 3 boys they were gone within 20 minutes!

  49. Susanne permalink
    February 20, 2012 9:21 am

    What kind of flour do you use for your cheese crackers…all purpose or self rising?

    • February 20, 2012 9:33 am

      Hi Susanne,

      I used all purpose. I prefer King Arthur unbleached all purpose, but I’m sure any all purpose flour would work.

  50. March 21, 2012 7:28 am

    I made these! They were delicious!! Thanks thanks thanks.. My guests loved them!! http://www.devri-alem.com/peynir-kraker/

  51. Heather permalink
    March 21, 2012 4:42 pm

    I just made these Gluten free. and they were super yummy!! my 4 year old LOVED them!!

  52. Jocelyn permalink
    April 4, 2012 9:29 am

    OK I want to try these but I live in Bush Alaska and dont have a food processor or blender (and the nearest store where I could buy such things is an hour plane ride away). Any suggestions on how to make this without either of those? I do have my KitchenAid but I am not sure how well that will work.

    • May 17, 2012 5:11 am

      I’m not sure how well a mixer would be able to mix the cheese into the dough, but you could give it a try. I think you would come up with a good cracker, but it may not be quite the same.

    • Ann permalink
      August 3, 2012 9:14 am

      Do you have a bread machine? I don’t have a blender, mixer or food processor, but I’m thinking my bread machine would do the job of mixing the dough..

      P.S…I’ve checked and there are bread machine recipes that call for grated cheese. So, there is nothing in this recipe that the bread machine cannot handle.

      • August 3, 2012 9:18 am

        I think that’s a great idea, Ann! I’d love to hear how it works if anyone tries it.

  53. April 4, 2012 11:25 am

    FINALLY had a chance to make these! I’m in serious danger of having them and my cookie dough for lunch today!

    I used non-dairy cheddar and pepperjack shredded cheese and wow. They’re kind of chewy (I went 17 minutes on the baking since they didn’t seem to be getting done), but think 15 might’ve been enough. A note to those doing these df: it takes longer to mix them. My blender didn’t like the dough, my little mini chopper didn’t like it, so I alternated between the two and finally got it done. Have a rubber spatula on hand, too, because you’ll need it! I also used vanilla rice milk and that did not alter the taste. The pepperjack really gives it a great kick and I LOVE them =). They might not make it two days…

  54. Cindy permalink
    May 8, 2012 1:09 pm

    It seems as if most of the people leaving comments haven’t actually tried to make these, well for those who are searching for a review of them, look no further, I am your girl. These are DELICIOUS!! Easy to make. I doubled the batch and instead of using pepper flakes I used Lawry’s seasoned salt. I am taking them to a cocktail party and I am not worried about there being leftovers I hope made enough!

    • May 8, 2012 6:07 pm

      I definitely would make them to take to a party to share, otherwise I would eat them all! ;) I bet they were good with the Lawry’s seasoned salt. You really can play with the seasoning. Thanks for your comment!

  55. May 15, 2012 5:53 pm

    would this be similar to gold fish? Because my children love gold fish and I’ve been wanting to make them from scratch

    • May 17, 2012 5:13 am

      They are quite similar to goldfish crackers, although maybe a tad bit spicier with the red pepper flakes. You could reduce or eliminate the pepper flakes.

  56. Diane permalink
    May 27, 2012 4:03 pm

    Tillamook Cheese is the best. Can’t wait to try this. Thanks!

  57. June 26, 2012 8:28 am

    Reblogged this on to watch me unfold….

  58. Sheryl permalink
    July 5, 2012 2:17 pm

    Mmmm . . . warm out of the oven right now! I can’t wait for my husband to get home to try them. I get to pin this to my “I did It board”! Thank you.

  59. September 12, 2012 5:12 am

    I just made these last night with white cheddar. They were really good, but really spicy with the red pepper flakes. I had to drink a swallow of milk between each bite. My 3 yo loved them as well, but also was glugging the milk! Next time I’ll just do a pinch of red pepper flakes! Thanks for the recipe!

  60. October 5, 2012 6:15 am

    I made these last night and they are amazing!!! I”m lucky there are any left for road trip tonight.

    I don’t have a food processor, so I just combined all first ingredients in a bowl and then kneeded by hand which was no big deal.

    And then I used what ingredients I had on hand: 1/2 bag of shredded cheddar, 1/2 bag of Italian cheese blend, and smart balance margarine.

    Even with all those different variables they are still awesome, can’t wait to make these for girls camping later this month. Thanks for the great idea!

  61. Crystal permalink
    October 23, 2012 9:07 am

    I made these with a marbled colby, they turned out fantastic. Also, used a pastry blender instead of a food processor-worked great!

    • October 23, 2012 11:41 am

      Thanks for your comment, Crystal! It’s great to know that it works with a pastry blender!

  62. Tanya permalink
    October 28, 2012 7:03 am

    I am JUST starting baking/cooking and I don’t have a food processor…can I use a blender? Sorry, kind of miniscule question but I reeeeeaally want to make these!

    • October 28, 2012 7:17 am

      Hi Tanya, I know that my blender, which is not a very good one, would not be able to handle the dough. However, couple of people have commented that they have successfully made the recipe without a food processor. Crystal, on October 23, said she used a pastry blender. And Stephanie, on October 5, said she had great results just kneading the dough by hand. So it sounds like those are great options! :)

  63. November 1, 2012 4:18 pm

    Just made these- YUM! I will definetely be making again!

  64. Lourdes Veiga permalink
    January 19, 2013 2:00 pm

    I want to try these but I live in Spain,is it 350º F or 350ª C ? Thank you.

  65. Heather permalink
    January 25, 2013 11:08 am

    Just made these. Please be careful because they are Highly Addictive! Simple to made and very delicious. Thanks for sharing.

    • January 30, 2013 7:26 am

      They are definitely addicting! I only make them if I have people to share them with. ;)

  66. April 24, 2013 8:15 am

    Nice recipe! Very tasty!

  67. Catherine permalink
    May 3, 2013 8:50 am

    Thanks for sharing! My kiddos and hubby loved them! I’m wondering if I can make extra dough and keep it refrigerated? Have you tried that?

    • May 3, 2013 9:37 am

      I have not tried that, Catherine, but I don’t see why it wouldn’t work. You’d want to take the dough out of the refrigerator to reach room temperature for easy rolling.

      Thinking “out loud” here….I would think you could also freeze rolls of dough and then slice and bake for round crackers.

  68. lyssa permalink
    May 23, 2013 2:23 pm

    that something were gonna do this summer YUMM!!!!!!!!!!!!!!!!

  69. June 14, 2013 4:10 am

    M going to make this for my kiddo… he will surely love this cheese bars

  70. Leiah permalink
    June 18, 2013 11:44 pm

    Do the pepper flakes make them spicy?

    • June 19, 2013 8:42 am

      The crackers have only just a hint of heat, Leiah. You could skip the pepper flakes, but I do think they make the flavor a bit more complex.

  71. rachelhammer permalink
    August 12, 2013 3:47 pm

    Kath– may I post your blog as a link on Bake This Day Our Daily Bread? I am experimenting with sourdough-based crackers and came across this recipe and have adapted it to make a little more airy version of your cracker. Glad to have discovered your work and looking forward to following you!

  72. Eileen permalink
    October 4, 2013 9:20 am

    Confused. You say 1 1/2 cups ( 6 oz). 1 cup is 8 oz so 1 1/2 cups would be 12 oz. What amount did everyone use?

    • October 4, 2013 9:57 am

      “1 cup is 8 oz” is a measure of volume, not weight. 1 cup = 8 fluid ounces.

      Here we’re measuring the weight of the cheese. When you shred 6 ounces of cheese you get about 1 1/2 cups of shredded cheese.

      Thanks for your question. Hope this is helpful! :)

  73. Steph permalink
    October 8, 2013 3:14 pm

    Holy cheese cracker batman! I just put these little babies in the oven, only modification: white cheddar….mmmmm thanks for the recipe!

  74. Patricia Wall permalink
    January 16, 2014 2:23 pm

    My mom used to make cheese crackers for their parties (my dad was Colonel in the Air Force and had many personnel under him). I loved them–the crackers. They were apparently great with cocktails. So, this is a very simple recipe and I’m going to try it. I have a Louisiana spice with red pepper that will work for this recipe: Tony’s, we call it. Tony Chachere’s Seasoning.

    • January 16, 2014 4:03 pm

      I love Tony Chachere’s Seasoning! I think it would be great in the crackers. I would cut down to about 1/4 teaspoon since there is salt in Tony Chachere’s.

  75. Scott permalink
    March 9, 2014 4:44 am

    Thanks for the great and easy recipe!

  76. amber permalink
    March 14, 2014 5:14 am

    A 5 star recipe my daughters love it

  77. March 21, 2014 1:04 pm

    Yummy.. Thanks for wonderful recipe .. Bookmarked

  78. nancylane permalink
    May 1, 2014 6:53 am

    these look wonderful….is there a breakdown of calories, size of helping, sodium level, etc.

    • May 1, 2014 7:19 am

      I choose not to include the nutrient breakdown for the recipes on my blog because there can be so many variables. That said, I did figure this one out for you, using the loseit.com app. According to it, if you eat 1/8 of the recipe (which would be 8 – 9 of the 70 crackers I made) the breakdown is:

      176 calories, 12.6g fat, 229 mg sodium (using sea salt), 8.4 g carbs, .4 g fiber, .5 g sugar, and 6.9 g protein

      Of course, we all knew that this isn’t “diet” food, but at least it’s made with “real” ingredients. And everyone needs a treat now and then! ;)

      Thanks for your comment, Nancy!

  79. zee permalink
    July 1, 2014 7:44 am

    have you tried any variations on this recipe? I LOVE this recipe but was thinking about trying it with mozzarella and sun-dried tomatoes… just wondering if there are some other good combinations out there! :)

    • July 1, 2014 7:52 am

      I have not tried any variations, but I’m sure any cheese that you love would work fine. Anyone else have any suggestions? :)

      • July 1, 2014 10:45 am

        I had good luck with non-dairy pepper jack cheese. I need to experiment with other non-dairy cheeses and see how they turn out.

        • July 1, 2014 12:58 pm

          That’s good to know. Thanks for your comment! :)

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