The other day, my friend Tiffany posted a picture of the whole wheat cheddar cheese crackers that she made for her daughter. I looked at the recipe (from the Weelicious blog) and was intrigued by the fact that there were only three ingredients — whole wheat flour, butter, and shredded cheddar. Well, OK, and salt, but who doesn’t already have salt on hand? My boys practically inhale Goldfish crackers, but Weelicious is right — they are mostly sodium-laden empty calories. Easy to serve, but not much nutritional value for something that my kids eat on an almost daily basis. So, I tried my hand at these, and they’re super easy, fun to make (the kids can help punch out the shapes!), and best of all, the boys really love them. To tell the truth, Johnny and I (and his coworkers) like them as well. I can’t say I’ll never buy a box of cheese crackers again, but think I’ll be making these regularly!
- 1 cup whole wheat flour
- 2 cups shredded cheddar cheese (I used sharp cheddar cheese)
- 1 tablespoon of salt substitute (I didn’t have salt substitute, so I just used salt. Next time, I’m only going to use half a tablespoon, or maybe even just a teaspoon; I think less salty would taste even better)
- 6 tablespoons unsalted butter, chilled and cut into pieces
In a food processor, pulse the flour, cheese, and salt together. I don’t have a big food processor, so I just combined the ingredients by hand with a pastry cutter.
If you’re using a food processor, add the butter to the flour/cheese/salt mix and pulse until a dough starts to come together. Or, if you’re doing this by hand like I did, use a pastry cutter (or two forks or just your fingers) to mush the ingredients together until they become crumbly. It’s a lot like making a pie crust.
Once the dough starts to come together in big crumbly chunks, you can form it into a ball by squeezing with your hands. Put the ball of dough on a floured or parchment paper-lined work surface (I prefer parchment paper, as I really don’t like flour all over my counter), then roll the dough out to 1/4 inch thick.
At this point, preheat your oven to 400 degrees.
Using whatever cookie cutter shapes you like (the smaller the better, I find), cut the dough out into shapes, re-rolling the scraps as you go.
Place the cut dough onto a cookie sheet (you may need two cookie sheets!). I lined the cookie sheet with parchment paper to prevent sticking. I made little birds, stars, and rocket ships.
Put the cookie sheets in the preheated oven and bake for 15-17 minutes. Remove the cookie sheet from the oven and let the crackers cool.
Store in an airtight container for up to a week. Enjoy!