These homemade cheese crackers taste so much more flavorful than store-bought, and use a LOT more cheese. Plus, since they’re homemade, you can add spices or other flavorings if you want, or cut them into fun shapes, and you can even add sourdough discard into them!
Dough before bakingLook at that gorgeous color after baking!
Ingredients
Cheese: I used a block of semi-soft medium cheddar that I grated into small pieces using a food processor. You could probably use any similar-textured cheese or a blend! My cheese was salty enough so I didn’t add salt, but adjust based on taste.
Flour: All-purpose works well here since you don’t want to develop too much gluten in the dough, otherwise the crackers could be tough. You could probably try whole wheat flour too, though I wouldn’t advise 100% whole wheat.
Sourdough discard: If you aren’t using this, just add all the flour together and all the water together.
Water: Adjust the water as needed—it depends on the moisture level of the cheese. The dough should be crumbly, but hold together when you squeeze it between your fingers.
Recipe by FionaCourse: SnacksCuisine: AmericanDifficulty: Easy
Servings
12
dozen small crackers
Prep time
15
minutes
Cooking time
15
minutes
Ingredients
375g cheddar or other similar cheese, finely grated (a little more than 3 cups)
160g flour
100g sourdough discard or 50g flour and 50g water
85g (¼ cup) water
Directions
In a food processor, combine the cheese and flour. I put the cheese into the food processor first to grate it. The cheese and flour should look like a pebbly mix. You can also do this by hand or hand mixer.
Beat in the sourdough discard if using it.
Slowly add water bit by bit until the dough feels like wet sand, but holds together when squished between your fingers. See photo for reference.
Split the dough in half and shape into two discs/blocks. Wrap the discs/blocks in wax paper and store them in the fridge until you are ready to roll them out (I suggest storing one while rolling out the other).
On the wax paper, roll out the dough into a thin sheet—the thickness is based on your preference, but I suggest no thicker than ⅓ cm (⅛ inch).
Cut the crackers into whatever shapes you’d like. Dock them (poke a hole/a few holes) using a toothpick or fork.
Bake in a 175 °C/350 °F oven for around 15 minutes, though adjust depending on the size of your crackers. If they aren’t as golden-brown as you’d like, you can increase the temperature slightly and bake for an additional couple of minutes. Keep an eye on them—they can burn quickly!
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