Baked Cheezy Crackers

 

Today I was hungry for cheese crackers. I like Cheez-it's, but I rarely buy them. I don't like that they use bad vegetable oils like palm, soybean or canola oil. The rest of the ingredients aren't too bad, but homemade is usually healthier.

I didn't feel like going to the store either. I had all the ingredients necessary to make them and so I did. I also have a small food processor with a glass bowl. As you know I eliminate plastic when I can. I used this processor for the peanut butter I recently made. https://www.thecabincountess.com/2026/07/lets-make-some-peanut-butter.html

In my food processor I added:

1 6 oz. package of shredded Swiss cheese. It is about 1 1/2 cups if you shred the cheese yourself. You can use cheddar or any shredded cheese. 

1 cup flour

1 1/2 t. cornstarch

1/4 t. salt

Mix these ingredients for 30 seconds and then add the cold butter 

6 T. cold butter cut in 6 pieces

Mix for another 30 seconds until the mixture looks like wet sand. Add 2 T. cold water and mix until it clumps and begins to form a ball. 

Chill the dough for 45 minutes and it's ready to roll out. I didn't chill it and I couldn't roll the dough as thin as I would have liked. Chilling the dough makes it easier to roll the dough a little thinner and removing the pieces onto the baking sheet. This dough is very manageable and not sticky.

 Next cut into the size squares you are comfortable with. I used a knife and cut the squares about an inch. With a toothpick I put a hole in each piece. 

 

 

Place each piece on a cookie sheet. Some of the shapes aren't perfect but good enough. It's a little time consuming but not as much time as running to the grocery store and much healthier.

 

 Now bake at 350 degrees until brown. These took about 25 minutes. I used white cheese so they didn't get as brown as they would have with cheddar cheese. They were a little thicker than I wanted so I baked them an extra five minutes to get them crunchy.

 

The next day some of the crackers were a bit soft so I put them back into the oven to crisp them up a little more. Now they are perfect and taste so cheesy.