Randy Chandler
Homemade cheese crackers are a great snack, perfect for a party or just to enjoy on your own. They are easy to make and require only a few simple ingredients. The crackers can be made with everyday ingredients like flour, butter, and cheese, and you can add spices like garlic, onion powder, and paprika for extra flavor. The dough is formed by mixing the ingredients in a food processor, then rolled out and cut into squares or other shapes. The crackers are then baked in the oven for around 15 minutes. The thinner the dough is rolled out, the crispier the crackers will be. Homemade cheese crackers are a great alternative to store-bought crackers and can be made with high-quality ingredients. They can be stored in an airtight container for up to two weeks.
| Characteristics | Values |
|---|---|
| Ingredients | Cheese, flour, cornstarch, salt, butter, water, garlic powder, paprika, cayenne, onion powder, parsley, turmeric, mustard, black pepper, plain yoghurt, olive oil |
| Equipment | Food processor, mixing bowl, spatula, plastic wrap, baking sheet, rolling pin, pizza cutter, cookie cutter, pastry wheel, cooling rack, airtight container |
| Dough preparation | Pulse dry ingredients, add butter, pulse until mixture resembles wet sand, add water, form into a disc, wrap and chill |
| Baking | Preheat oven to 375°F-425°F, roll out dough, cut into shapes, bake for 12-20 minutes until golden brown, cool on rack |
| Storage | Store in an airtight container at room temperature for up to 2 weeks, can be frozen for up to 3 months |
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What You'll Learn
Choosing the right cheese
It is important to use a medium-hard cheese when making cheese crackers. Soft cheeses should be avoided as they will not provide the right texture and flavour. You can also experiment with different types of cheese to find your preferred taste. For example, you can try using Greek yogurt instead of plain yogurt, but keep in mind that it will give your crackers a slightly tangy taste.
The quality of the cheese you choose is also important. Opting for high-quality cheese will make a difference in the flavour and texture of your crackers. Using a block of cheese that you grate yourself will also give your crackers a more pronounced flavour than pre-shredded cheese.
Finally, consider the amount of cheese you will need for your recipe. Most cheese cracker recipes call for cheese as the most important ingredient, so you may need to adjust the quantity of cheese depending on the number of crackers you want to make. You can also adjust the thickness of your crackers by rolling the dough to your desired thickness, keeping in mind that thinner crackers will be crispier.
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Preparing the dough
To make cheese crackers, you'll need a few simple ingredients and a food processor. The dough comes together quickly and easily, and the crackers are perfect for snacking or serving with cheese, dips, or soups.
For a basic dough, you'll need flour, butter, cheese, and water. You can use a variety of cheeses, such as sharp cheddar, Parmesan, or a combination of both. It's recommended to grate the cheese yourself, as pre-shredded cheese may have added preservatives and less flavour. Additionally, using cold, unsalted butter is essential, as it will create a flakier dough.
To prepare the dough, start by pulsing the dry ingredients together in a food processor. Then, pulse in the butter until the mixture resembles wet sand. Gradually add cold water and continue pulsing until the dough forms large clumps. You can also prepare the dough by hand, mixing the ingredients with a fork or spatula until they come together into a dough.
Once the dough is ready, form it into a disc or square and wrap it in plastic wrap. Chill the dough in the refrigerator for about 30- 45 minutes to prevent it from becoming too sticky when rolled out. This step is crucial, as it helps the crackers maintain their shape during baking.
After chilling, you can roll out the dough between two pieces of parchment paper dusted with flour. This prevents the dough from sticking and makes it easier to handle. Roll the dough to your desired thickness, keeping in mind that thinner dough will result in crispier crackers.
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Rolling and cutting the crackers
To roll out the dough, place it between two sheets of parchment paper dusted with flour. This will prevent the dough from sticking. You can also dust your work surface with flour and roll the dough directly on it. Use a rolling pin to roll the dough to your desired thickness.
To cut the crackers, you can use a sharp knife, a pizza cutter, or a fluted pastry wheel. If you want uniform crackers, a pizza cutter or pastry wheel is a good option. Cut the dough into strips, and then cut the strips crosswise into rectangles or squares. You can also use cookie cutters to cut out fun shapes, but keep in mind that the crackers may cook unevenly depending on their size and shape.
After cutting out the crackers, use a skewer or chopstick to poke a hole in the center of each cracker. This will help prevent the crackers from puffing up too much during baking. You can also sprinkle the crackers with coarse sea salt or spices like cayenne, garlic powder, onion powder, or smoked paprika to add extra flavor.
Once you've cut and seasoned the crackers, transfer them to a baking sheet lined with parchment paper. Make sure the crackers are not touching, as they will expand during baking. If you have any leftover dough, gather it up, roll it out again, and cut out more crackers until you've used it all.
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Baking the crackers
To bake the crackers, first preheat your oven to a temperature between 375°F and 425°F (or 190°C and 220°C). The exact temperature will depend on your oven and the recipe you are following. Line a baking sheet or shallow baking tray with parchment paper or a silicone baking mat.
Next, roll out the chilled dough between two pieces of parchment paper dusted with flour to prevent sticking. Aim for a thickness of about 1/8 to 1/4 inch—the thinner the dough, the crispier the crackers will be. Use cookie cutters, a knife, or a pastry/pizza cutter to cut the dough into your desired cracker shape. If you want uniform squares, a pizza cutter is a good option. Transfer the crackers to the prepared baking sheet, making sure they are not touching.
Poke a few holes in each cracker with a skewer, chopstick, or fork to prevent the dough from puffing up during baking. You can also brush the dough with olive oil or sprinkle with coarse sea salt before baking, if desired.
Bake the crackers for 12 to 20 minutes, depending on the recipe and your oven. Keep a close eye on them, especially after the 10-minute mark, as they can burn quickly. The crackers are done when they are golden brown and puffy.
Remove the crackers from the oven and let them cool for a few minutes before transferring them to a wire rack to cool completely. Homemade cheese crackers are best enjoyed fresh but can be stored in an airtight container at room temperature for up to a week.
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Storing the crackers
Storing homemade cheese crackers can be done in a few ways, depending on whether you want to store the dough or the cooked crackers.
If you want to store the dough, you can wrap it in plastic wrap and place it in the refrigerator until you are ready to bake the crackers. You can also freeze the wrapped dough for up to three months. When you're ready to use it, thaw it in the refrigerator and bring it to room temperature for about 10 minutes before continuing with the recipe.
If you want to store the cooked crackers, they can be kept at room temperature for up to a week. To maintain their crunchiness, leave the lid of the container slightly ajar. If you want to keep the crackers for longer, you can store them in an airtight container in the refrigerator for up to five days.
To prevent the crackers from becoming chewy, you can place them in a Ziploc bag with a paper towel.
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Frequently asked questions
You will need cheese, flour, butter, and water. You can use a block of real cheddar cheese that you freshly grate at home, or opt for high-quality sharp cheddar cheese. For the flour, you can use white whole wheat flour or all-purpose flour. It is important to use cold, unsalted butter. You can also add some spices such as paprika, cayenne, garlic, onion powder, parsley, and turmeric.
You will need a food processor to mix the cheese with other ingredients to form the dough for the crackers. You will also need a pizza cutter or fluted pastry wheel to cut the dough into squares or rectangles. Finally, you will need a baking sheet or sheet pans to bake the crackers.
First, pulse the dry ingredients together in a food processor, then pulse in the butter until the mixture resembles wet sand. Next, add cold water and pulse until the dough forms large clumps. Pat the dough into a rough 6-inch square, wrap it in plastic wrap, and chill it in the refrigerator for about 45 minutes. After chilling, roll out the dough between two pieces of parchment paper coated with a little flour to prevent it from sticking. Cut the dough into your desired shapes using a cookie cutter, knife, or pastry wheel. Place the crackers on a parchment-lined baking sheet and bake in a preheated oven at 350-425°F (180-220°C) for 12-20 minutes, or until golden brown and crisp. Let the crackers cool completely before serving or storing in an airtight container.
