Cheese It Homemade Crackers
Nutritional Info
- Servings Per Recipe: 23
- Amount Per Serving
- Calories: 74.6
- Total Fat: 5.3 g
- Cholesterol: 15.3 mg
- Sodium: 135.5 mg
- Total Carbs: 4.0 g
- Dietary Fiber: 0.6 g
- Protein: 3.1 g
View full nutritional breakdown of Cheese It Homemade Crackers calories by ingredient
Introduction
Never buy store-bought again! These are so easy to make and full of flavor. You won't crave a whole box. Just a few will satisfy you! Never buy store-bought again! These are so easy to make and full of flavor. You won't crave a whole box. Just a few will satisfy you!Number of Servings: 23
Ingredients
-
4 tbsp Butter, unsalted
2 fl oz Water, tap
0.50 tsp Kosher Salt
0.50 tsp Lawrys Seasoned Salts
1 cup Whole Wheat Flour
4 oz Montery Jack or other cheese
4 oz Cheddar Cheese
Tips
Makes 23 servings of 10 crackers (75 calories) or 12 servings of 20 crackers (150 calories). You can always used different types of cheeses to make these crackers to your taste. Harvarti cheese is a nice mild cracker. Sharp cheddar is great with tomato soup. Parmesean is wonderful with Italian herbs.
Directions
Place cheese, flour, salts, butter in food processor until mixture resembles coarse sand. Add the ice water and pulse until dough comes together. Form dough into a disk and chill in plastic wrap at least one hour.
Preheat over 350 degrees. Line a baking sheet with parchment paper.
Roll out dough 1/8 - 1/4 inch thickness. Using pizza cutter, cut into small squares about 1x1 inch. poke small holes in center of each square.
Bake until golden brown and crunchy 15 to 17 minutes. I use a convection setting on oven to dry out mixture so it's nice and crunchy. Do not under bake if you want a cracker consistency but watch it close so underside does not burn.
You can take them out and put back in on convection setting at a lower heat setting around 260 degrees to dry out more if needed.
Allow to cool and pack in air tight container.
Serving Size: 9 crackers
Preheat over 350 degrees. Line a baking sheet with parchment paper.
Roll out dough 1/8 - 1/4 inch thickness. Using pizza cutter, cut into small squares about 1x1 inch. poke small holes in center of each square.
Bake until golden brown and crunchy 15 to 17 minutes. I use a convection setting on oven to dry out mixture so it's nice and crunchy. Do not under bake if you want a cracker consistency but watch it close so underside does not burn.
You can take them out and put back in on convection setting at a lower heat setting around 260 degrees to dry out more if needed.
Allow to cool and pack in air tight container.
Serving Size: 9 crackers