This recipe can be found at 100 Days of Real Food.
- 1 cup whole wheat flour
- 5 tablespoons of cold unsalted butter, cut into chunks
- 1.5 cups (4 ounces) of block cheddar cheese
- Preheat the oven to 350°F
- Shred your block cheese with the food processor and set aside 1.5 cups of cheese. This step is make sure you have the right amount of cheese. If you're okay with the amount, keep the cheese in the bowl and skip Step 4.
- Add the 1 cup of flour to the food processor bowl.
- Add back the shredded cheese.
- Add the butter.
- Turn the processor ON and let it run for several minutes until the ingredients come together to form a ball.
- Turn the dough out on wax paper.
- Roll into a log and cut very, very thin discs from the log or roll very flat and cut into shapes with a cookie cutter.
- Place on un-greased cookie sheet lined with parchment paper and bake 8-14 minutes.
- I used 0.5 cups of 100% whole wheat flour and 0.5 cups of white whole wheat flour along with mild cheddar cheese as that's what we had in our cheese drawer.
- Make sure you shred your own cheese because the pre-shredded cheese in the store comes with anti-caking agents that are unnecessary in your diet.
- This recipe lends itself WONDERFULLY to having the kids help in the kitchen.
- We rolled the dough into a log and then cut slices like one does with slice-n-bake cookies. Next time we will use small cookie cutters after rolling the dough very thin.
- Many of the comments said these crackers were more of a cookie than a cracker, so I upped the baking time to 20 minutes. Our crackers were crisp, even with a thickness greater than I would have liked.
- I added a sprinkling of salt, paprika, and garlic powder to the mixture.
- The consistency in my mouth was a cross between a cookie and cracker and the taste had a strong cheesy aftertaste, even with the mild cheddar used.
- The boys didn't care for these crackers, but I did. I LOVED them. They are simply wonderful dipped into salsa.
These crackers were so easy to make that I will make them again and use a sharper cheddar cheese and a more kid-friendly shape. I can almost guarantee that Adam will like them with dip. For those wondering about gluten-free, check out this recipe review from Life With The Whites. Some pictures from our cooking fun are below.