Tuesday, November 17, 2015

Homemade cheese crackers (just like Goldfish!)

I mean, how cute are these?  And let me tell you: they are delicious and really, truly easy to make.  It's essentially a simple pie crust recipe, plus cheese.  Roll out, cut out, bake for 15 minutes.  Try not to gobble them all up.

A couple notes:  I like to buy a block of cheese and shred it myself, because I find pre-shredded options to be a little too dry and waxy.  Also, rather than cube the butter like most recipes suggest, I use that same cheese grater to shred the butter too, the same way I do when I make homemade pie crusts. I don't own a food processor, which I imagine would make this slightly easier, so I just used my Ninja blender to pulse everything and then did the water step by hand.  As for the cookie cutters, which in my opinion need to be super small so that you can eat a handful of crackers in one bite, I used a teeny tiny heart, and a small circle.  Then I used the pointy end of the heart to make Pac-Man.  Adorable, right?  There are also some how-tos on making cookie cutters out of soda cans, but I'm too lazy for that.


  • 8 ounces, cheddar cheese, shredded
  • 4 tablespoons butter, shredded
  • 1 cup flour
  • ¾ teaspoons salt
  • 2.5 tablespoons cold water


Pulse everything (except water) together in the food processor until the dough resembles coarse sand.

Pulse in water, 1 tablespoon at a time. (Or, if using a blender like me, transfer to a glass bowl and mix with a spoon before giving in and just using your hands.)

Remove dough from the processor (or bowl) and knead on a lightly floured surface for no more than 2 minutes.

Wrap dough in plastic and chill for 20 minutes.

Roll out the dough and cut into desired shapes. Place on a parchment paper lined cookie sheet.

Bake at 350 degrees F for about 15 minutes, or until crispy.

Makes approximately 7 dozen crackers.

(Adapted from here.)

But don't just stop there!  Why not explore some funky adaptations and flavor combos?  Leave your ideas in the comments below.

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