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5.0 from 3 votes

Homemade Cheddar Cheese Crackers

These homemade cheese crackers are so much more flavorful than store-bought. This is a fun DIY baking project that the kids can also participate in.

Prep Time
40 mins
Cook Time
40 mins
Total Time
55 mins
Servings: 10 servings (about 120 crackers)
Calories: 132 kcal
Course: Snacks
Cuisine: American

Ingredients

  • 1 teaspoon annatto crumbled (I use ground annatto instead)
  • 7 tablespoons (105 ml) room-temperature (75 degrees F) water
  • 1 teaspoon active dry yeast
  • 1 ½ cups (185 grams) unbleached all-purpose flour plus more for rolling
  • ½ teaspoon fine sea salt
  • ½ teaspoon baking soda
  • 2 teaspoons chicken bouillon powder or crumbled bouillon cubes
  • 1 cup (55 grams) finely grated loosely packed sharp Cheddar Cheese
  • ¼ cup (50 grams) chilled vegetable shortening preferably non-hydrogenated

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Combine the annatto and water in a glass measuring cup and stir to combine. Stir in the yeast and set aside.
  2. In the bowl of a food processor or a large bowl, pulse or whisk together the flour, salt, baking soda, and bouillon powder until combined. Add the cheese and shortening and pulse or cut the fat into the flour using a pastry blender until it is in tiny pieces and the mixture looks like coarse cornmeal, 15 one-second pulses with a food processor. Gradually add the water mixture, pulsing or stirring with a fork until the dough just comes together.
  3. Turn the dough out onto a lightly floured surface and knead until smooth, 15 strokes.
  4. Divide the dough into two balls. On a lightly floured surface, roll out each ball of dough into a rough rectangle that is about 1/16-inch thick, picking up the dough occasionally and rotating it to make sure it’s not sticking to the work surface. Using a crimped pastry wheel, trim any irregular edges away. (Scraps can be reserved and re-rolled once.) Cut the dough into 1 ½-inch-wide strips and lay them ½-inch apart on baking sheets lined with parchment paper. Cut the strips crosswise into 1 ½-inch squares and prick all over with a fork or comb. Separate squares so they aren’t touching.
  5. Bake the crackers, rotating the baking sheets once from top to bottom and front to back, until they are firm when touched and beginning to turn light brown on the bottom, 15 to 17 minutes. Watch the crackers carefully as they bake; if some begin to burn before other are done, transfer them to a cooling rack and return the undone crackers to the oven for a few moments. Transfer the crackers to a cooling rack and cool completely before storing them in an airtight container. They will last for up to 1 week.

Notes

  • *Cracker Tip* This recipe can be made with any semi-firm cheese, so it’s a great way to use up any odd bits of Swiss, provolone, or Gouda you have knocking around in the refrigerator.
  • Adapted from Crackers & Dips

Nutrition Information

Calories 132kcal (7%) Carbohydrates 14g (5%) Protein 3g (6%) Fat 7g (11%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 1g Cholesterol 6mg (2%) Sodium 308mg (13%) Potassium 5mg (0%)

Nutrition Facts

Serving: 10servings (about 120 crackers)

Amount Per Serving

Calories 132

% Daily Value*

Calories 132kcal 7%
Carbohydrates 14g 5%
Protein 3g 6%
Fat 7g 11%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 1g 5%
Cholesterol 6mg 2%
Sodium 308mg 13%
Potassium 5mg 0%

* Percent Daily Values are based on a 2,000 calorie diet.