Fix Me A Snack

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

I’m pretty sure that if it wasn’t for this blog and the whole healthy family snack thing that I’m supposed to be investigating, I wouldn’t be making crackers at all. But this is definitely one of those times that the genius of blogging shines through. I love these crackers.

Despite what you may think, these are pretty darn easy to make. The food processor makes blending all the ingredients a snap. The only tricky part is rolling out the dough after it’s had some time to relax in the refrigerator. But if you’re willing to take on that little challenge, you could have a batch of warm cheesy crackers fresh out of the oven. So completely worth it in my book.

I’ve gradually made a some relatively significant changes to the original recipe I posted a year ago. Things have changed enough that I’m thinking it’s about time I shared how I’m baking up cheese crackers these days.

Cheese Crackers Recipe

I highly recommend using a silicone baking mat for cracker-making. From what I gather, parchment paper will work. But the silicone baking mat is sturdier and is a lot less inclined to slide all over the counter while you’re rolling out the dough.

This recipe is easily doubled. My standard-size Cuisinart food processor seems a little cramped, but turns out a perfectly good dough with a double recipe. But unless you have a double oven, remember you’re looking at two rounds of cracker babysitting by the oven window.

1/2 cup white whole wheat flour
1/2 cup all-purpose flour
2 tablespoons cornmeal
1/2 teaspoon salt
Dash ground pepper
3 ounces coarsely grated orange sharp cheddar cheese (about 1 1/2 cups)
1 ounce finely grated Parmesan cheese (about 1 cup)
4 tablespoons cold butter, sliced into chunks
3 – 4 tablespoons water

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

Distribute the butter 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. Occasional larger chunks of butter are more than okay.

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).

If you take a bit of the dough out of the processor and give it a squeeze, if 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 form into flattened rectangles and wrap tightly in plastic wrap. Place the rectangles in the refrigerator for at least one hour or overnight. 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.

Preheat oven to 350 degrees Fahrenheit.

Remove plastic wrap and place rectangle in the middle of a non-stick baking mat. Roll the dough out evenly with a wooden rolling pin until it covers almost the entire (11 x 16-inch) mat. This takes a little muscle, but gets easier as the dough warms up. I find it impossible to roll the dough out completely evenly. But the closer you get it, the easier they will be to bake.

Cut the dough into 1″ squares with a straight edge, lattice cutter, or pizza wheel. Move the baking mat  onto a baking sheet. (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 approximately 20 minutes, depending on the thickness of the dough, or until the 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. 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. Check the bottom of the crackers to gauge how close they are to being done. They should be golden crispy perfection. They will crisp up a bit when they cool, but not much.

Transfer the crackers to a wire rack to cool. Store in an airtight container at room temperature or freeze.

Yield: 100 crackers
Prep-time: 30 minutes
Inactive prep-time: 1 hour to overnight
Bake-time: 20 minutes

Related posts:

  1. Homemade Cheese Crackers
  2. Graham Crackers
  3. Cheese Straws

14 Comments

  1. These are SUPER DUPER pretty. I don’t know if I’m convinced that they’re easy to make, but they sure do look worth the effort.

  2. Yeah, I don’t know if easy is the right word. But after you’ve made ‘em a couple times and the learning curve is out of the way, they truly are easy.

  3. Greetings Fix me a snack

    I have a live link to you at my blog HEALTH COACH that is having technical difficulties. Do you have security restrictions?
    LOVE your wonderful blog but will soon have to drop you from my favorite and inspiring list if this problem cannot be resolved.

    htttp://valertonnerhealthcoach.blogspot.com/

    Best Regards, Valerie Tonner

  4. Kim
    11:06 pm on May 3rd, 2011

    ohhh. I bet in smaller batches a pasta machine would roll them out. something to try this weekend!

  5. Katie
    12:06 am on May 22nd, 2011

    I made these tonight with a few adjustments. I added a little bit of garlic powder and sprinkled the tops with a bit of coarse kosher salt right before baking. They are really good and my very picky 2yo loves them. I didn’t think they were hard to make at all.

  6. Cindy
    10:46 am on May 25th, 2011

    mmmmm. garlic.

  7. Laura
    3:51 pm on September 23rd, 2011

    These are my idea of snack perfection. I made them with all whole wheat flour, and next time I will add some cayenne. I forgot to poke them, so they puffed up a fair amount, but were nonetheless delicious.

    I was able to roll them out thinly by lifting the dough up and laying it back down a few times. It was then able to spread out quite easily (hope that makes sense).

    Thank you thank you for a fabulous recipe!!!

  8. […] from a box shall cross his lips.  And, while I have made a fair share of homemade Wheat Thins and Cheez-Its, my delusions did not last long.  Especially when we go to the playgroup at my church, and my kid […]

  9. Just made these–it’s my turn to bring snack for my 5yo’s class tomorrow. SO GOOD. I really, really don’t want to share with a bunch of kindergarteners.

  10. That’s why I usually make a double batch ;)

  11. kelly
    1:27 am on June 22nd, 2012

    Just wondering-do they get soggy in a day or two, or do they stay crunchy?

  12. Cindy
    12:40 pm on June 22nd, 2012

    They stay crunchy (as far as I can recall).

  13. […] from Sagan, Cupcake Project’s Homemade Ritz Crackers, Fix Me a Snack’s Handy Crackers, Fix Me a Snack’s Cheese Crackers, and In the Kitchen with Kath’s ‘Melt-in-Your-Mouth’ Cheese […]

  14. […] 8. Homemade Wheat Thins or Cheese Crackers […]