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–+ servings

Homemade Cheese Crackers

If you're a fan of Cheese Its, you know how addicting these crispy, cheesy crackers can be. But why settle for store-bought when you can make your own version at home? With just a few simple ingredients, you can create a batch of homemade cheese crackers that are even better than the original.
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Prep Time 15 minutes
Cook Time 15 minutes
chilling time 45 minutes
Total Time 1 hour 15 minutes
Servings 80 crackers

Ingredients
  

  • 1 1/2 cups All-purpose unbleached flour
  • 11/2 tsp Cornstarch
  • 1/4 tsp Kosher salt
  • 8 Oz Shredded Cheddar cheese Use fresh as the pre-shredded is coated in Cellulose and it will make them grainy
  • 6 tbsp chilled butter cut into small cubes
  • 2-3 tbsp Ice water

Optional add ins

Instructions
 

  • In the bowl of a stand mixer fitted with a paddle attachment, mix the flour, cornstarch, salt, cheese, and butter, on low speed until combined and until the mixture is crumbly. Slowly add 2 tablespoons of the water and mix as the dough forms a ball. If needed, add the additional tablespoon of water a little at a time until the dough forms. Pat the dough into a disk and divide the dough into two pieces wrap with plastic wrap, and refrigerate for 45 minutes.
  • Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
  • Roll each log of dough out on a lightly floured surface or a sheet of parchment paper to 1/8-inch thickness. (The crackers will puff up in the oven.) Use a dough scraper or a straight-edge ruler and a pastry wheel to cut the crackers into one-inch squares. Spread on the baking trays with space between the crackers.
  • With a toothpick, make holes in the centers of each cracker. Optional is to sprinkle with Sea Salt for a salty top. Bake until the crackers are crispy, 15 to 20 minutes. Make sure the crackers do not overcook and brown too much!
  • Store in an airtight container.
  • To re-crisp leftover crackers, toss on a baking sheet and heat in the oven or toaster oven for a few minutes.
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