Homemade Cheese Crackers

Today I got up at 5.

I don’t get up at 5. It just doesn’t happen.

But today it did. So I decided to make food.

Few people make their own crackers. Crackers, along with marshmallows and breadsticks, are just one of those things most people don’t think of making at home. Unlike marshmallows and breadsticks however, crackers are fast and easy. You can mix them up in less than half an hour.

Cheese crackers


1 c whole wheat flour

1/2 t white pepper (this is optional; regular pepper is fine too; it’s just prettier if it’s white)

4 T cold butter, chopped small

4 oz. grated cheddar cheese

4 oz. grated Parmigiano-Reggiano, or whatever it’s called. It that the same thing as Parmesan? Is Costco just trying to sound sophisticated by using the Italian moniker? Any hard, fancy shmancy cheese is fine. Or you could just do 8 oz. of cheddar. Moving on.



In a food processor, pulse flour and pepper, if using. Add butter and pulse until the mixture resembles coarse meal. Add whatever cheese you ended up using, a little bit at a time until coarse meal texture returns. Adding one tablespoonful of water at a time, continue pulsing mixture until it unifies itself into a glob and rides on top of the blade and you say to yourself, “Huh, I don’t think this is going to mix anymore.” DON’T ADD TOO MUCH WATER! If you do, then you’ll have to bake it a long time.

Anyway, shape your glob into a disc, wrap it in plastic, and chill 20 minute to overnight.

Preheat oven to 300 degrees Fahrenheit. Grease a baking sheet, then roll the dough out to 1/8th of an inch. Cut into 1 in. squares, prick with a fork, then bake 20-45 minutes, or until golden and crisp. If necessary, pull the done crackers off the edge and continue baking the middle ones.





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