The red box has nothing on this.
These homemade cheese crackers are exactly what you want: crunchy, salty, intensely cheesy, and impossible to stop eating. Four ingredients. One bowl. No food processor required. Bake a batch and watch them disappear before the next commercial break.
Ingredients
Makes about 80 crackers.
- 8 oz sharp cheddar cheese, finely shredded (2 cups)
- 1 cup all-purpose flour
- 4 tablespoons cold butter, cubed
- ½ teaspoon salt
- ¼ teaspoon smoked paprika (optional, but do it)
- 2-3 tablespoons ice water
Step-by-Step Instructions
Step 1: Make the Dough
- In a bowl, mix flour, salt, and paprika.
- Add shredded cheese and cold butter. Use your fingers to pinch it all together until it looks like coarse crumbs.
- Add ice water 1 tablespoon at a time until dough forms a ball.
- Flatten into a disk, wrap, and chill for 30 minutes.
Step 2: Roll & Cut
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment.
- Roll dough very thin (⅛ inch) between two sheets of parchment paper.
- Cut into 1-inch squares. Use a toothpick or skewer to poke a hole in the center of each.
Step 3: Bake
- Arrange crackers on baking sheets, spaced slightly apart.
- Sprinkle with a little extra salt.
- Bake for 12-15 minutes until edges are golden brown and crispy.
- Cool completely on the pan (they crisp up as they cool).
Summary
Prep Time: 15 minutes | Chill Time: 30 minutes | Bake Time: 15 minutes
Yield: 80 crackers | Difficulty: Easy
Storage Notes
Store in an airtight container at room temperature for up to 2 weeks. They stay crunchy! No refrigeration needed. To keep them crisp, throw in a piece of bread or a silica packet (like a pro).
