Homemade Cheese Crackers

By Sally's Baking Recipes · 45 min

Ingredients

Instructions

1. Process the cheddar, flour, cornstarch and salt in a food processor until combined, about 30 seconds. Add the butter and process about 20 seconds until the mixture looks like wet sand. Add the water and pulse about 10 times until the dough forms large clumps.
2. Lightly flour a work surface, divide the dough in half and pat each half into a 6-inch square by hand. If dry, moisten your fingers with cold water. Wrap each square in plastic wrap and refrigerate until firm, about 45 minutes and up to 2 days.
3. Preheat the oven to 350°F (177°C). Line 2 large baking sheets with parchment or silicone mats.
4. Roll one dough square out on a lightly floured surface into a 9-inch square. Trim it to a neat 8-inch square with a fluted wheel, pizza cutter or small knife. Cut 8 strips, 1 inch wide, then 8 perpendicular strips, 1 inch wide, to make 64 squares. Repeat with the second square.
5. Place the squares on a prepared baking sheet and poke a hole through the center of each with a skewer. Sprinkle lightly with sea salt if desired.
6. Bake about 16–18 minutes, rotating the sheets halfway, until golden brown around the edges. For crunchier crackers, bake 20 minutes.
7. Cool completely on the baking sheet before serving. Store at room temperature up to 1 week, keeping the lid slightly ajar if you want to keep some crunch.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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