HOMEMADE CHEESE CRACKERS RECIPE BY TASTY
Here's what you need: shredded cheddar cheese, unsalted butter, salt, flour, ice water
Provided by Claire Nolan
Categories Snacks
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350˚F (180˚C).
- Using a hand mixer or standing mixer, combine cheese, butter, and salt in a large bowl.
- Once combined, mix in the flour and add the ice water one tablespoon at a time.
- The dough should hold together but crumble apart if you break it up in your hand. If it seems too dry, add a little more ice water.
- Separate dough into two halves and pack together into discs. Wrap in parchment paper and chill in the refrigerator for 30 minutes.
- Roll out dough to ⅛ of an inch (½ cm), pinching the cracks on the ends.
- Cut into 1 inch x 1 inch (2 ½ x 2 ½ cm) squares and pierce a hole in the middle of each square for ventilation during baking.
- Place the separated crackers on a parchment paper-lined baking sheet.
- Bake for 13 minutes, or until golden brown.
- Enjoy!
Nutrition Facts : Calories 305 calories, Carbohydrate 19 grams, Fat 20 grams, Fiber 0 grams, Protein 11 grams, Sugar 0 grams
CHEF JOHN'S CHEESY CRACKERS
These crunchy, crispy crackers have a big, bold cheese flavor. They're vastly superior to anything you can get at the store. You can change up the cheeses and the spices. It's really a fun thing to play around with.
Provided by Chef John
Categories Appetizers and Snacks Snacks Kids
Time 1h20m
Yield 36
Number Of Ingredients 9
Steps:
- Line a baking sheet with aluminum foil and lightly grease with vegetable oil.
- Place butter into a mixing bowl; add Cheddar cheese, Parmesan cheese, paprika, cayenne pepper, and salt. Mix together with the back of a spatula until thoroughly combined.
- Mix flour into cheese mixture with a fork until crumbly. Sprinkle in cold water, 1 or 2 drops at a time, and mix with spatula until it comes together in a dough that holds its shape when squeezed.
- Transfer dough to a work surface and press into a thick, flattened disk. Wrap in plastic wrap and refrigerate 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Roll dough out on a floured work surface to about 1/8-inch thick. Use a pizza cutter to cut 1-inch wide strips from the dough. Cut strips crosswise into rectangles about 1 1/2-inches long. Use the back of a bamboo skewer to punch 5 small holes into each cracker. Arrange crackers onto prepared baking sheet.
- Bake in the preheated oven until crackers are browned and crisp, about 15 minutes. Let stand about 3 minutes for crackers to cool and release from the foil. Let cool completely before serving.
Nutrition Facts : Calories 25.2 calories, Carbohydrate 1.4 g, Cholesterol 4.7 mg, Fat 1.7 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 1 g, Sodium 43.5 mg
CHEESE CRACKERS
Trade trendy for traditional with a crisp, savory snack that's easily customizable.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 24
Number Of Ingredients 7
Steps:
- In a food processor, pulse together butter, cheese, egg, mustard, salt, and red-pepper flakes until smooth. Add flour and pulse until combined. Transfer dough to a work surface and form into a 2-inch-wide log. Wrap in plastic and refrigerate until firm, 4 hours (or up to 1 day).
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Slice dough into 1/4-inch rounds and arrange, 1 inch apart, on 2 parchment-lined baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool completely on racks before serving.
Nutrition Facts : Calories 197 g, Fat 14 g, Protein 7 g, SaturatedFat 9 g
HOMEMADE CRISP CRACKERS
Store-bought crackers have nothing on these cheesy crisps. Make them in advance and keep them handy in an airtight container for anytime snacking.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Snacks
Time 40m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 7 ingredients; cut in butter until crumbly. Stir in cheese. Gradually add water and vinegar, tossing with a fork until dough forms a ball. Wrap securely in waxed paper and refrigerate for 1 hour or until firm., Divide into 6 portions. On a lightly floured surface, roll each portion into an 8-in. circle. Cut into 8 wedges and place on greased baking sheets., Bake at 375° for 17-20 minutes or until edges are lightly browned. Cool on wire racks. Store in an airtight container.
Nutrition Facts : Calories 103 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 145mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
HOMEMADE CHEDDAR CRACKERS
Provided by Ree Drummond : Food Network
Time 1h50m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Put the Cheddar, flour, butter, salt, seasoned salt and cayenne in a food processor and pulse until the mixture resembles sand. Add the ice water and pulse until the dough comes together. Form the dough into a ball, wrap in plastic and refrigerate for 1 hour.
- Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat.
- Roll out the dough to 1/4-inch thickness and cut into squares with a pizza cutter. Use a wooden skewer to poke a small hole in the center of each square. Transfer to the prepared baking sheet and bake until golden brown, 15 to 17 minutes. Allow to cool before packing up.
CHEESE CRACKERS
A light, crunchy, and savory snack cracker that has a bit of a kick. Easy recipe with minimal ingredients. Add 4 tablespoons sesame seeds to batter before kneading for a tasty option. Also a fun recipe for kids to help with.
Provided by Domestic Chef
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 45m
Yield 150
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Combine flour, salt, and red pepper flakes in large bowl; add Cheddar cheese. Toss until cheese is coated. Pour in melted butter; stir until mixture is moist and crumbly. Add rice cereal and knead by hand until dough is well blended.
- Roll dough into small 1/2-inch balls; arrange on a baking sheet. Flatten each ball with a fork.
- Bake in the preheated oven until light and crispy, about 30 minutes.
Nutrition Facts : Calories 30.6 calories, Carbohydrate 1.7 g, Cholesterol 6.4 mg, Fat 2.3 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 1.4 g, Sodium 21.9 mg, Sugar 0.1 g
HOMEMADE SQUEEZE CHEESE AND CRACKERS
Provided by Molly Yeh
Categories appetizer
Time 10m
Yield 8 to 10 servings (about 2 cups)
Number Of Ingredients 6
Steps:
- In a food processor fitted with the blade attachment, add the butter and cream cheese. Process until fully combined. Add the cheese, milk and mustard powders. Process again until smooth, 30 seconds to 1 minute, scraping down the sides with a rubber spatula as needed.
- Transfer to a piping bag fitted with a small star tip. Pipe onto the crackers and serve immediately. Can be made a few days ahead and stored in the refrigerator, but let sit on the counter until it's soft enough to put into the piping bag before using.
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HOMEMADE CHEESE CRACKERS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (39)Estimated Reading Time 7 minsCategory SnackTotal Time 1 hr 30 mins
- Process cheddar cheese, flour, cornstarch, and salt together in a food processor until combined, about 30 seconds. Add butter and process until mixture resembles wet sand, about 20 seconds. Add water and pulse until dough forms large clumps, about 10 pulses.
- Transfer dough to a lightly floured work surface. Divide in half and pat each into a 6-inch square. (No need to use a rolling pin, just pat with hands.) If the dough feels dry, moisten your fingers with cold water. Carefully wrap each in plastic wrap and refrigerate until firm, about 45 minutes and up to 2 days.
- Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats.
- Unwrap each dough square. Place each on a lightly floured work surface and roll out into a 9-inch square. Doesn’t need to be perfect! Using a fluted pastry wheel, pizza cutter, or small sharp knife, trim dough into a neat 8 inch square. Slice square into 8 strips, each 1 inch wide, then make 8 perpendicular slices, each 1 inch wide. Each 8-inch square will have 64 squares (crackers).
HOMEMADE CHEESE CRACKER RECIPE ~ SO EASY!
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4.9/5 (14)Estimated Reading Time 3 mins
EASY HOMEMADE CRACKERS IN 5 MINUTES - MELISSA K. NORRIS
From melissaknorris.com
3.8/5 (240)Total Time 15 minsCategory Snack
- Measure out dry ingredients into large mixing bowl. Cut in butter until it looks like pea sized clumps. Add in water and honey, stir until just combined.
- Lightly flour a baking sheet or stone. Roll dough out on it. Use a pizza cutter and cut into desired shapes. Sprinkle with sea salt.
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THE BEST HOMEMADE CHEESE CRACKERS RECIPE - FOODAL
From foodal.com
Reviews 13Category CrackersCuisine SnacksTotal Time 1 hr 35 mins
- In a food processor, combine the cheese, butter, flour, salt, paprika, and cayenne, and pulse until the mixture resembles coarse crumbs.
- Preheat the oven to 350°F and line a baking sheet with foil, parchment paper, or a silicone baking mat.
HEALTHY SNACK IDEA: HOMEMADE CHEESE CRACKERS …
From brendid.com
4.8/5 (9)Total Time 22 minsCategory SnackCalories 350 per serving
- Beat together softened butter and cheese with an electric mixer. It will come together to form a soft dough of uniform color.
- Once the butter and cheese have been completely combined, add the salt and pepper. Next, add the flour a few tablespoons at a time while mixing at a slow speed. The dough will become very crumbly.
- After the flour is fully incorporated, add the water one tablespoon at a time until a pie crust like dough forms, it should not be crumbly but should not be wet. You can add an extra teaspoon or two of water if needed.
HOMEMADE CHEESE CRACKERS (BABY AND ... - MY …
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4.3/5 (11)Total Time 20 minsCategory SnackCalories 55 per serving
- Use your hands to mix everything well and knead into a dough, making sure the butter is fully incorporated.
HOMEMADE CHEEZ-ITS (CHEDDAR CHEESE CRACKERS ... - …
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Ratings 10Calories 118 per servingCategory Appetizers/Snacks
- Remove from food processor, wrap in plastic wrap and put in refrigerator for at least 20 minutes.
- Meanwhile, preheat oven to 350°F. Prepare baking sheet by lining with Silpat or parchment paper
HOMEMADE CHEESE CRACKERS - DESIGN EAT REPEAT
From designeatrepeat.com
5/5 (3)Total Time 30 minsCategory SnackCalories 24 per serving
- Take the cheese and butter out of the refrigerator (you want them cold) and cut into small cubes (about 1/2" in size).
- In the bowl of a stand-mixer, add just the cheese and beat on medium-high speed (a level 6 on kitchenaid) for about 30 seconds until the cheese has broken down and looks "creamed together". When finished, prep for the next step by scraping down the sides of the beater or bowl. (*If you don't have a stand-mixer, see tip box below.)
- Turn the mixer back on medium-high speed and add in the cubes of butter and salt. Mix for another 30-45 seconds until the cheese and butter are creamed together. Scrape down sides of bowl again. Texture Tip: The texture should be creamy and you shouldn't see any chunks of cheese throughout. If you do, mix for a little longer.
- Turn the mixer to low speed then slowly add in the flour. Once it's all added, turn the mixer up to medium-high speed and beat for 30 seconds until all flour is incorporated. Texture Tip: At this point, the texture will be a dry and crumbly. Have no fear, the ice water is here!
BAKED HOMEMADE PARMESAN CHEESE CRACKERS - HOSKINS
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4.6/5 (13)Category SnackCuisine AmericanTotal Time 30 mins
- Add milk ( To be exact, measure milk with a 1/4-cup dry measuring cup instead of a liquid measuring cup). Prosee dough until it begins to gather together (about 20 seconds).
HOMEMADE GOURMET CRACKERS - RECIPETIN EATS
From recipetineats.com
5/5 (112)Total Time 1 hr 30 minsEstimated Reading Time 8 minsCalories 31 per serving
- Preheat oven to 180C/350F (all oven types). Grease and line a small loaf tin with baking paper (mine is 21 x 11 x 7 cm / 8.5 x 4.5 x 3”) (Note 1).
- In a separate bowl, add plain flour, wholemeal flour and cranberries. Stir – use fingers to break up cranberries if required.
- Add remaining ingredients, including Spices, plus the milk mixture. It should be a thick batter, like muffin batter (note: batter in video looks slightly thicker because it was standing for a couple of minutes, doesn't affect outcome).
HOMEMADE CHEESE CRACKERS RECIPE - PUREWOW
From purewow.com
2.9/5 (578)Total Time 35 minsServings 60Calories 43 per serving
- In the bowl of a food processor, pulse the flour with the salt, cayenne pepper, cheddar and Parmesan to combine. Add the butter and pulse until the mixture resembles a coarse meal, 1 to 2 minutes.
- Add the water and mix until the dough forms a ball around the blade. If the dough looks dry, add more water, 1 to 2 tablespoons at a time.
- Divide the dough into two pieces. On a lightly floured surface, roll out the dough to ¼ inch thick. Cut into 1-inch squares and transfer to the prepared baking sheets (you can space them close together since they won't spread as they bake).
HOMEMADE CHEEZ-IT CRACKERS RECIPE - FOOD FANATIC
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4/5 (2)Category HomemadeAuthor Meaghan MountfordCalories 174 per serving
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4.8/5 (4)Total Time 35 minsCategory SnacksCalories 180 per serving
EASY CHEESE CRACKERS RECIPE - YUMMY TODDLER FOOD
From yummytoddlerfood.com
5/5 (5)Calories 236 per servingCategory Snack
- Add all ingredients to the bowl of a food processor. Pulse a few times to grind, then blend for 15-20 seconds until dough comes together.
- Form the dough into a disc. Dust a piece of parchment with flour, place the dough on top, and another piece of parchment to cover.
- Roll out until 1/4-inch thick. Cut with small cookie cutters and place on the prepared baking sheet. Re-roll and cut remaining dough until completed.
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5/5 (3)Category Appetizers, Baking, Main Dish, SnackServings 16Total Time 1 hr
HOMEMADE CHEESE CRACKERS - HOME BAKED BLISS
From homebakedbliss.com
Reviews 6Total Time 15 minsEstimated Reading Time 3 mins
- Take a round cookie cutter and place onto your baking sheet (or just eyeball it). Sprinkle a small amount of grated cheese into the cookie cutter and remove. Pat down, making sure you only have a thin layer of cheese.
- Sprinkle with black pepper or herbs of your choice and bake for 10 minutes. About halfway through, take out the sheet and pat away any excess grease on the top of the crackers and put back into the oven.
HOMEMADE CHEESE CRACKERS (CHEEZ-IT ... - A MIND "FULL" MOM
From amindfullmom.com
5/5 (6)Category SnackCuisine AmericanTotal Time 22 mins
- Sprinkle the cheese with the salt and onion powder and add in butter. Pulse until butter is distributed throughout cheese and mixture begins to resemble coarse sand.
- Add in flour and process until dough comes together. Through the opening on food processor lid, add in cold water while the dough is mixing. Mix until just combined.
HOMEMADE CHEESE CRACKERS - MADE TO BE A MOMMA
From madetobeamomma.com
4.4/5 (5)Estimated Reading Time 2 mins
- Using a food processor, pulse the cheese, butter, flour, salt, pepper flakes and garlic into coarse crumbs
- Add your milk and worchestershire sauce and pulse until a ball forms, you may need to add more milk
- Roll out the dough on a lightly floured surface so that it’s 1/8 inch thick, or the thickness you desire. The thinner the dough the crispier the crackers.
HOMEMADE CHEESE CRACKERS | MOMABLES SNACK IDEAS
From momables.com
5/5 (2)Total Time 40 minsCategory SnacksCalories 223 per serving
- Place the cheese, butter, flour, and salt into a food processor. Pulse, for 5 seconds at a time, about five or six times, until the dough becomes coarse crumbs.
- Slowly add the milk, 1 tablespoon at a time, with the food processor on, until the dough becomes a ball.
- Divide the dough into two balls, and refrigerate for 15 minutes. Remove one dough ball from the refrigerator, and roll it on a floured board with a floured rolling pin until it is about ⅛ inch thick.
CHEESE CRACKERS {HOMEMADE + DELICIOUS ... - FIVEHEARTHOME
From fivehearthome.com
5/5 (1)Category SnackCuisine AmericanCalories 144 per serving
- Place the butter, grated cheddar, salt, white pepper, and cayenne in the bowl of a large food processor. Pulse until butter breaks up into small pieces and the mixtures resembles cottage cheese. Add the flour to the food processor and pulse until the mixture resembles damp breadcrumbs. Add the Worcestershire and pulse a couple more times. The dough will be moist but it should come together in your hands.
- Turn the dough out onto the counter or a silicone mat. Knead it a couple of times to form a ball. Shape into a disk, wrap in plastic wrap, and place in the refrigerator to chill for 1 hour.
- Place the oven rack in the center position of the oven and preheat to 350°F. Line a large sheet pan with parchment paper. Remove the dough from the refrigerator and very lightly flour your work surface. Roll the dough into a rectangular shape measuring 1/8-inch thick (if the dough seems sticky, you may use a bit of flour on your rolling pin, but it probably won't be necessary). Using a pizza cutter, pastry wheel, or sharp knife, cut the dough vertically into approximately 1-inch wide strips, then cut across the strips horizontally to make 1-inch squares (you may use a clean ruler as a guide, if you wish). Form a ball with any leftover scraps of dough, roll out again, and repeat until all crackers are cut out.
- Transfer crackers to baking sheet. The crackers shouldn't spread, so it's not necessary to space them out much. Use a wooden skewer to poke a small hole in the center of each cracker. Bake for 15 minutes or until crackers are just starting to darken around the edges. Transfer crackers to a cooling rack and allow to cool completely before storing in an airtight container.
HOW TO BAKE HOMEMADE CRACKERS - KING ARTHUR BAKING
From kingarthurbaking.com
- Get in shape! After cutting your dough into the desired shape, pull away and discard (or re-roll out if you have enough) any scraps and stray edges of dough.
- Separation anxiety. To achieve crispier edges, separate your crackers before baking. This step isn't strictly necessary (the crackers will always crisp as they cool), but try it out and see the difference it makes.
- Cool it. If you’re baking in a humid kitchen environment (hello, New York City summer), allow your crackers to cool in a turned-off oven with the door propped open slightly.
- Smarter storage. To store your crackers, allow them to cool fully and then place them in an airtight container. Shielding the crackers from air will help maintain their snap longer.
- Thin for the win. The thinner the dough, the crispier the crackers. If your dough is too thick, you’ll end up with softer crackers that resemble a bread stick more than a true cracker.
- Parchment perfection. Parchment paper is a baker’s best friend. Rolling your dough (and cutting it) on a sheet of parchment paper makes transferring simpler.
- Steam room. Ever wonder why store-bought crackers sport pricked patterns on the tops? Pricking the dough with a fork allows steam to escape, which keeps them from inflating and puffing up.
- Wholesome snacking. Gwen points out that crackers are a great place to start with if you’re looking to add more whole grains to your diet.
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