Fix Me A Snack

A blog created by a mom who got sick of feeding her kids crackers and ice cream

I believe I have achieved my own version of Cracker Nirvana. It all started with a Cheddar Crackers recipe mentioned by The Kitchn. The original recipe is exquisite, but the crackers are a tad greasy, especially after 24 hours. My version of this recipe keeps longer and I’m not as likely to eat them all immediately after they come out of the oven.

This is a huge post for me because crackers used to constitute a large part of our snacking diet. Over the past year and a half I’ve been buying crackers less and less. At this point, they are a genuine treat for us. Even though my preschooler still pines for Goldfish occasionally, it feels terrific to have reformed our snack diet so thoroughly. With this recipe, I know exactly what’s in there and we recognize them for the treat that they are.

The picture below is my latest batch without the paprika. While I love the color and taste the paprika imparts. I was getting the sense that my kids were not so crazy for it. It took me a while to figure this out because I was more than happy to eat them all myself!

Here’s what they look like with the paprika:

1/2 cup all-purpose flour
1/2 cup white whole wheat flour or all-purpose flour
2 tablespoons cornmeal
1/2 teaspoon fine salt, plus more for sprinkling on top
1/2 teaspoon paprika (optional)
Dash pepper
1 1/2 cups grated white sharp cheddar cheese (3 ounces)
1 cup finely grated Parmesan cheese (1 ounce)
4 tablespoons cold unsalted butter
3- 4 tablespoons cold water

Preheat oven to 350 degrees Fahrenheit.

Place the flours, cornmeal, salt, paprika (if desired), and pepper in the bowl of a food processor. Pulse for a few seconds. Add the cheeses and pulse for 10-15 seconds.

Cut the butter into tablespoon-sized chunks and distribute over the top of the flour mixture. Run the processor for 10 seconds or until the butter is mostly incorporated and the mixture resembles coarse crumbs.

With the processor running, add the water one tablespoon at a time through the feed tube. Continue to run the processor until the dough starts to lightly clump up or form into a ball (about 30 – 60 seconds).

When I first started making this recipe, it always formed into a ball without much hesitation. But lately, it’s more likely to look like the picture above. Maybe it’s the weather. Or the cumulative changes I’ve made to the recipe are having an effect. Regardless, if when you take a bit of the dough out of the processor and give it a squeeze it looks like this, you’re all set:

Give it a squeeze

If it doesn’t add a little more water and pulse until it does.

Remove the dough from the processor. Divide it in two and knead a few times. Form into flattened rectangles and wrap tightly in plastic wrap. Place the rectangles in the freezer for 10 minutes (or thereabouts) or in refrigerator for at least 30 minutes. If you leave them in the refrigerator for a few hours or overnight, let the dough sit out on the counter for 10 minutes or so to soften.

Remove plastic wrap and place rectangle in the middle of a non-stick baking mat or sheet of parchment paper. The baking mat is much easier, but it can be done with parchment paper. Roll the dough out evenly until it is less than 1/8″ but more than 1/16″ thick – not paper thin but close. Miraculously, the dough doesn’t require any flour to keep it from sticking.

Cut the dough into 1″ squares. I use a lattice cutter, but any ol’ dull edged knife or pizza cutter will do. Carefully move the baking mat or parchment paper onto a baking sheet. Sprinkle the dough lightly with salt. (The squares do not need to be spread apart as they shrink and puff up during baking and are easily broken apart afterwards if they do not separate on their own.)

Bake for 17-25 minutes, depending on the thickness of the dough, or until bottoms of crackers are puffy and golden. Start checking on them often after 15 minutes. The crackers on the outer edge may brown more quickly if you rolled your dough unevenly like I always seem to do. Don’t stop baking until the outer crackers are shy of burning in order to be sure that the crackers in the center have a chance to crisp up properly. Check the bottom of the crackers to gauge how close they are to being done. They should be golden. I’ve been known to remove some of the crackers from the baking sheet in order to save them from burning and put the rest back in the oven for a few more minutes.

Allow crackers to cool on the baking sheet or on a cooling rack. Store in a airtight container at room temperature. They keep fine for at least 3 or 4 days.

Yield: approximately 100 crackers
Prep-time: 30 minutes
Bake-time: 20 minutes

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  1. Priscilla
    2:36 am on April 26th, 2010

    I can’t wait to try this recipe! Thank you!

  2. El
    9:51 am on April 26th, 2010

    They look great. Can’t wait to try them!

  3. Joy
    10:05 am on April 26th, 2010

    Ooh, I love how they look with the paprika!

  4. oooh I am having my daughter bade these today, she does homeschooling and this looks like a perfect project for reading and math! thanks…love the pictures BTW

  5. hmmm I ment to spell bake..oh well.

  6. So cute! We love crackers over here too. I have got to try these!

  7. Valen
    11:47 pm on April 26th, 2010

    Oh cool! These look so tasty and cute!

  8. I am on a low carb diet and my mouth was watering while reading this recipe. My kids, of course will love it, and it will be the ultimate zen exercise for me to bake those and try just one : ) Off to the market I will go now to buy what in missing in my pantry.

  9. Good luck Anna! You’re stronger than I am if you only eat one.

  10. I’ve never liked goldfish crackers, but I love crackers. And cheese. And I need to try these.

  11. My husband says they taste like Chicken Biscuits. I lean more toward a Cheez-it.

  12. Thank you so much for this recipe!!

  13. Wow – delicious homemade crackers. Genius! Can’t wait to try.

  14. Coogan
    10:09 am on April 30th, 2010

    My dad has a serious Cheez-It addiction. I am going to make these for him when I next go home.

  15. Cindy
    1:54 pm on May 3rd, 2010

    I just made these today and used some mild orange cheddar in place of the white sharp. They are still plenty tasty and have a lovely light orange color going on without the paprika.

  16. The aroma in my kitchen right now is heavenly – I can’t wait to get these little boogers cooled down for my toddler (ha! and me) to taste test!! Thanks SO much for this recipe! You have just saved us at least $5 by having used what’s already in our pantry (I always keep block cheese in the house) instead of buying processed. A HUGE thank you!!

  17. ooooooh – they are amazing!! Cheezits! Definitely Cheezits! I used both yellow sharp cheddar and paprika, and while it might be a tad harder to “see” when they are done (if they are brown, it tastes a bit off), if you touch them, you can tell. Took about 20 minutes at 350 with my oven. Yaaaay for homemade crackers! This will be something that my kids will grow up loving doing. Thanks again!!

  18. These were FANTASTIC. Thank you so much for the recipe – they were a snap to make following your directions. I’ll certainly be making these again! Based on the comments above, I think next time I’ll try yellow cheese for the the color, and based on how quickly I’ve been eating them, I’ll double the recipe! Thanks again.

  19. Thanks so much Kate. I’ve been wanting to make a batch of these for way too long now. They are a favorite.

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