Description
Homemade cheese crackers represent the perfect marriage of convenience and quality. While many people assume crackers require complex techniques or specialized equipment, the truth is refreshingly simple. These delightful morsels come together with basic ingredients and straightforward methods that even novice bakers can master.
Ingredients
Base Ingredients:
- 2 cups all-purpose flour
- 1 cup sharp cheddar cheese, finely grated
- 6 tablespoons cold butter, cubed
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
Liquid Components:
- 3–4 tablespoons ice-cold water
- 1 large egg (for egg wash)
Finishing Touch:
- Coarse sea salt for sprinkling
- Fresh herbs like rosemary or thyme (optional)
Instructions
Combine flour, grated cheese, salt, garlic powder, and cayenne in a large mixing bowl. The key to exceptional texture lies in keeping everything cold, so ensure your cheese comes straight from the refrigerator. Whisk these dry ingredients until evenly distributed.
Add cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining. These butter pieces create the flaky texture that makes homemade crackers superior to store-bought versions.
Sprinkle ice-cold water over the mixture, starting with 3 tablespoons. Gently stir with a fork until the dough begins to come together. Add the remaining water if needed. The dough should hold together when squeezed but not feel wet or sticky.
Gather the dough into a ball, then flatten into a disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour. This chilling step prevents shrinkage during baking and makes rolling much easier.
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough to about 1/8-inch thickness. Using a sharp knife or pizza cutter, cut into 1-inch squares. For perfectly uniform crackers, use a ruler as your guide.
Transfer crackers to parchment-lined baking sheets, spacing them about 1/2 inch apart. Beat the egg with a tablespoon of water and brush lightly over each cracker. Sprinkle with coarse sea salt and herbs if desired.
Bake for 12-15 minutes until edges turn golden brown and crackers feel crisp. Watch carefully during the final minutes, as they can go from perfectly golden to overdone quickly.
Nutrition
- Calories: 180-200
- Fat: 10-12 grams
- Carbohydrates: 18-20 grams
- Protein: 6-8 grams