These Homemade Cheese Crackers are made with only a handful of ingredients and create a crispy, crunchy, melt-in-your-mouth cheese cracker reminiscent of Cheez-Its.
Using a food processor fitted with a grating blade or a box grater, grate the cheddar cheese.
Remove the cheese from the food processor and fit the food processor with a dough blade. Return the cheese to the food processor, and add ½ teaspoon salt, ¼ teaspoon onion powder, 4 tablespoons butter. Pulse until the butter is distributed throughout cheese and mixture begins to resemble coarse sand. Sprinkle the cheese with the salt and onion powder and add in butter.
Add in 1 cup of flour flour and pulse 2-5 times just until dough comes together. Turn the food processor on, and through the feed tube, add in 2 tablespoons of cold water while the dough is mixing. Mix until just combined.
Scoop the dough out onto parchment paper, silicone baking mats, or even wax paper and form into a flattened circle. Place another piece of parchment paper (or silicone baking mat or wax paper) on top of the dough and roll out to about ⅛ inch thick.
Cover the dough with plastic wrap and chill for 1 hour or up to 24 hours.
When ready to shape and bake the cheese crackers, preheat the oven to 350℉.
Remove the dough from the refrigerator, and use a knife, pizza cutter, or pastry cutter, cut dough into ½ inch strips lengthwise and then repeat width-wise to form ½ inch squares.
Place cheese crackers onto a baking sheet about ½ inch apart from each other. Using, a toothpick or end of a skewer, poke a hole in the center of each cracker.
Bake for 10-13 minutes or until crackers are just set and edges slightly browned. Be sure to watch carefully last couple minutes so crackers don't burn.
Let cool fully before enjoying or storing the cheese crackers.
Notes
Cheese: Use a block of white or yellow sharp cheddar cheese, not pre-grated cheese, so that the cheese does not contain any anti-caking agents--as this will change the consistency of these crackers. Flour: Feel free to replace the flour with whole wheat flour or an all-purpose gluten-free 1:1 flour blend. No Food Processor? If you happen to not have a food processor, hand grate your cheese and then use 2 forks or pastry cutter to mix the dough.Storage: Once cooled, transfer the crackers to an airtight container. Store at room temperature for up to 5 days. Alternatively, place the crackers in a freezer bag and seal tight. Store in the freezer for up to 3 months.