Melt-in-your-mouth Homemade Cheese Crackers!
By Kath Dedon
a
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)
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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 (56 grams or 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
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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.
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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.
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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.
🙂
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In the kitchen with Kath 
YUM!
Indeed! 🙂
I would have to make alot ! Looks wonderful ! Mmmmm..
looks great ,will try this weekend!
wow…. thanks so much.. i will certainly make this for my 3 year old………
I think your 3 year old will love them, Abraham!
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!
I know what you mean, Cristina! I quickly gave half of ours away.
Oh these are so cute, I love crackers, I’d have a hard time stopping myself from eating these!
-Gina-
It is hard to stop–like that old commercial, “bet you can’t eat just one!”, for potato chips (I think).
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
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.
i love these kinda of crackers… they look so cute thank you for sharing.
Thanks, blackbookkitchendiaries!
Wow, Kath! These look great!! Chez-Its have nothing on you! 😉
Yep, those are the “crackers in the red box” I was talking about. I do love them, but these are way better!
i can’t wait to try these!!!! they look so easy and so flavorful!!! thank you for posting this!!!
Thank you, Mangiabella! Enjoy! 🙂
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!
I’m sure you will love them when you try the recipe, Diana! 🙂 Thanks for your comment!
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.
These really are so much better than the fishies! Thanks for your comment, Evelyne!
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 🙂
Thanks so much, Hannah! I’m glad you liked them! 🙂
these look soo delicious!
do you know how many calories they have though? i’ve recently become a bit of a health nut. 🙂
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!)
I just pulled these out of the oven…yum! I used pepper jack cause it happened to be in the fridge – so delicious 🙂
Mmmm…..pepper jack sounds like a great variation, Morgan. I’m so glad you like the crackers – thanks for letting me know!
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:
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!
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.
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!
Reminds me a bit of cheese balls
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. 🙂
I’m so glad you and your husband enjoyed them, Jacs! It’s true – they don’t last long! 🙂
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!
These are perfect for a party! Hope you enjoy them.
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.
I’m so glad to hear that you and your family like them, Natasha! Thanks for your comment! 🙂
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?
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
Can’t wait to try these! I can see that I need to do some more exploring on your blog!
Wow. I think my boyfriend might be eternally grateful if I made this. Yum!!
My husband is so excited about this recipe. He loves cheese crackers and this looks so easy. Going to try it tomorrow.
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.
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.
I will give it a try my next day off and report back =)
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. 🙂
Thanks for that tip, Melissa! I really appreciate it.
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!
Wonder if whole wheat flour would work ok.
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.
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)
That is great to know that whole wheat flour works! Thanks so much for your reply!
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
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.
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.
Oh I may have to make these, not tell anyone and eat the entire batch by myself in one sitting. Yummy!!!
It would not be hard to eat a whole batch by yourself, Kristine! 😉
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!!!!
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.
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.
It’s nice to know that it works with whole wheat flour and a lighter cheddar, Crystal! Thanks so much for your comment!
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
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!
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.
That is a danger, Dixie! I would never make them unless I had someone to help me eat them! 😀
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!
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!
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…
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!
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!
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.
I’m so glad it worked out for you! Thanks for your comment! I really appreciate it.
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.
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!!
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! 🙂
I am gonna make these today! Seriously!
I don’t have any parchment paper, what can I use instead? or can I just bake them without? Thanks!
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.
These are hard to stay out of!!! Good thing they have a kick or I would have eaten half of them.
I always make sure I have people to share them with to avoid eating them all myself! 😉
I just found this recipe via pinterest, and I’m hooked!
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!
Did you use regular flour or cake/pastry flour for these?
Look delicious
I used regular flour – King Arthur Unbleached All-Purpose, to be exact, but I’m sure any all-purpose flour would work.
Could these be made with Mozzerella and Rice Flour to make them gluten free??
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?
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!
Thanks so much for your comment! I love hearing that the crackers are being made in Africa. 🙂
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!
What kind of flour do you use for your cheese crackers…all purpose or self rising?
Hi Susanne,
I used all purpose. I prefer King Arthur unbleached all purpose, but I’m sure any all purpose flour would work.
I made these! They were delicious!! Thanks thanks thanks.. My guests loved them!! http://www.devri-alem.com/peynir-kraker/
I’m so glad they worked out for you, Nejla!
I just made these Gluten free. and they were super yummy!! my 4 year old LOVED them!!
That is so good to know, Heather! Thanks for your comment. 🙂
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.
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.
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.
I think that’s a great idea, Ann! I’d love to hear how it works if anyone tries it.
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…
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!
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!
would this be similar to gold fish? Because my children love gold fish and I’ve been wanting to make them from scratch
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.
Tillamook Cheese is the best. Can’t wait to try this. Thanks!
Reblogged this on to watch me unfold….
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.
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!
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!
I made these with a marbled colby, they turned out fantastic. Also, used a pastry blender instead of a food processor-worked great!
Thanks for your comment, Crystal! It’s great to know that it works with a pastry blender!
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!
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! 🙂
Just made these- YUM! I will definetely be making again!
So glad you like them, Heather! Thanks for letting me know!
I want to try these but I live in Spain,is it 350º F or 350ª C ? Thank you.
Hello Lourdes!
It’s 350˚F.
Just made these. Please be careful because they are Highly Addictive! Simple to made and very delicious. Thanks for sharing.
They are definitely addicting! I only make them if I have people to share them with. 😉
Nice recipe! Very tasty!
Thank you! I’m so glad you liked it!
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?
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.
that something were gonna do this summer YUMM!!!!!!!!!!!!!!!!
M going to make this for my kiddo… he will surely love this cheese bars
Do the pepper flakes make them spicy?
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.
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!
Sure, Rachel! I’ll look forward to seeing your version. 🙂
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?
“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! 🙂
Holy cheese cracker batman! I just put these little babies in the oven, only modification: white cheddar….mmmmm thanks for the recipe!
White cheddar would be delicious! Enjoy! 🙂
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.
I love Tony Chachere’s Seasoning! I think it would be great in the crackers. I would cut down the salt to about 1/4 teaspoon since there is salt in Tony Chachere’s.
Thanks for the great and easy recipe!
Glad you liked it, Scott!
A 5 star recipe my daughters love it
Thank you, Amber!
Yummy.. Thanks for wonderful recipe .. Bookmarked
Thank you! Hope you enjoy it.
these look wonderful….is there a breakdown of calories, size of helping, sodium level, etc.
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!
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! 🙂
I have not tried any variations, but I’m sure any cheese that you love would work fine. Anyone else have any suggestions? 🙂
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.
That’s good to know. Thanks for your comment! 🙂
I found this recipe on Pinterest, made it yesterday, and posted a link to your site today on my blog. Absolutely delicious! Thank you!
Thanks for letting me know how much you enjoyed it, Linda. I checked out your post on your blog (http://goo.gl/QbWEh7) and loved your idea about freezing the crackers. It’s great to know that it works well. 🙂
We’ve made these several times now! My husband LOVES them rolled really really think and baked to almost burnt so that they’re crunchy. I have to agree that the test awesome that way and you get double the crackers.
For my kids I omit the red pepper flakes and they’re gone in an instant! 🙂
Thanks for the recipe!
Thanks so much for your comment, Sarah! I may have to try them your way sometime.
Made them the second time within a few days – amazing!
Since I can’t get any decent cheddar in Austria i used parmiggiano instead. You should try it, it’s awesome!
Thanks for this recipe!
That’s a great idea to use parmiggiano instead! I’m going to have to try that. Thanks so much for your comment! 🙂
I bet this would be really cool with tiny animal shaped cookie cutters.
Indeed it would, Rick! Thanks for the suggestion! 🙂
How much is 1/2 stick of butter please
1/2 stick of butter is 4 tablespoons, or 1/4 cup. To measure it by weight, 1/2 stick of butter is 56 grams or 2 ounces.
I’m really trying to get away from wheat flour. Do you think almond flour would work?
Thanks! These look amazing!
I haven’t tried it, Bonnie, but I have thought about it. A quick look on the Internet shows that people who bake cheese crackers with almond flour usually add an egg. That might be necessary to bind the dough. I might reduce the butter to 1 or 2 tablespoons and add a lightly beaten egg to the recipe. That might be enough for the dough to form a ball without adding the tablespoon of milk. If you try it, I’d love to hear how it works for you! 🙂
Here’s links to recipes that use almond flour:
https://alldayidreamaboutfood.com/keto-cheese-crackers/ https://www.eatwell101.com/low-carb-cheese-crackers-recipe
Tried these, and they are terrific. Fast and easy. I used butter flavored crisco instead of butter, and I love the flavor and texture of this little snacks.
I’m so glad to hear you liked them, Andrea. Thanks so much for your comment! 🙂
Cheese crackers are delicious cheese biscuits that are very aromatic, crunchy, and easy to prepare. Cheese biscuits are great with sweet tea or coffee or as a beer snack.
I wonder if you’ve ever tried this recipe with almond flour? That would be a great keto snack if it would work. But I’m learning not all flours are equal in the baking world. Thanks for the recipe 😋
Wondering if I can deep fry these instead of baking
I never really deep fry anything, Tamara. I’m not sure how it would work with this recipe. If you try it, I’d love to hear how it works for you!
I make a very similar recipe I call Gold Star Crackers because I usually use a small star cookie cutter, otherwise I use my pizza cutter. Mine uses water instead of milk. I’m going to try this recipe also. I use a rolling pi but still have problems getting them thin enough. I think they are, but when I take them from the oven they are more like cheese puffs. They are GREAT, but one of the reasons I like the ones in the red box is the crispness. I made some a few weeks ago and thought I’d try putting them in my dehydrator to see if they would crisp up enough. They turned out FANTASTIC. They last longer so you can make several batches at once!
Thanks so much for your comment, Monica! If you try this recipe, I’d love to hear how it compares with the one you usually make. 🙂
If you use equal amounts of flour butter and cheese, I use 4oz of each you will get a crisper cracker. I use gruyère cheese and unsalted butter, then sprinkle with a little seasalt and paprika…these also don’t last very long in our household
Oooohhhh….the possibilities are endless! Different cheese, different spices. I’m going to make these but I will make them keto by using a special low carb flour I have. And I’ll have to quadruple the recipe!!
I like the way you think, Marlene! Thanks for the comment!
I don’t have a processor. Alternativ plz