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Making homemade Whole Wheat Cheese Crackers is so much easier and faster than you would think and this video will show you how! You can whip them up and even freeze a bunch so you have them around all the time.
While I’m super easy-going about Kenya and Chloe having cake at birthday parties or ordering things like french fries every now and then when we’re out to eat, I can’t help but cringe when they are offered goldfish as a snack on play dates or at camp. Of course there are many things that would be considered far worse for them than these little yellow bite-sized snacks, but goldfish kind of get under my skin.
Goldfish are one of those “easy” foods that most people keep in the pantry for their kids. And why not? They’re delicious. But they are also high in sodium, low in fiber and feature some unneeded empty ingredients like sugar. For what is such a simple food, making your own homemade version is so much better, especially when you use whole wheat flour, which ups the fiber content and is far more nutritious than refined.
I know what you might be thinking…”it takes longer to make goldfish than it does for me to buy them”. Well, you’d not only be surprised by how quick and easy these cheddar crackers are to make but also how much money you’ll save making your own. And the best part is that you can use cookie cutters to pop out these crackers in whatever shapes you think your kids will love. More special than goldfish? What more could you hope for at snack time!
Photo by Maren Caruso
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Whole Wheat Cheddar Crackers
Ingredients
- 2 cups cheddar cheese, grated
- 1 cup whole wheat flour
- 1 tablespoon spike salt-free seasoning (any salt free/herb seasoning will work)
- 6 tablespoons unsalted butter, chilled
Instructions
- Preheat oven to 400 F.
- Place the first 3 ingredients in a food processor and pulse to combine.
- Add the butter and pulse and until a ball forms.
- Roll out dough 1/4 inch thick on a floured or parchment-covered surface. Slice into crackers or cut out shapes with a cookie cutter.
- Bake for 15 minutes. Keep in mind, every oven is different and how thick the crackers are rolled out can affect the cook time. Keep an eye on your crackers so they don't burn just in case!
- Serve.
2 cups of shredded cheese. Hmm I’m not really sure why they wouldn’t come together. Maybe try mixing (and sort of squishing) the dough together with your hands after mixing in the food processor. Sort of the opposite of the previous comment. The warmth from your hands will slightly soften the butter and help it cling to the other ingredients a bit better. Don’t give up! They’re so yummy!
These did not work out for me 🙁 the dough never came together …. Is it suppose to be 2 cups of shredded cheese or 2 cups of cheese shredded?
I tried putting them together and baking them anyways but they are so dry!!!
Mine today were really greasy too on the bottom, and I had chilled them in the fridge first (not because of greasiness, but because I ran out of time to bake them after I’d cut them out!) Any other ideas to prevent the greasiness?
I had the same problem. I used coconut oil (refined, so no flavor or coconut smell)and the dough was very greasy and stuck to the parchment paper. I had to put the parchment paper on the cookie sheet. It also burn after 15 minutes. I only baked half of the dough and kept the other half in the fridge but it got hard as a rock. I froze it and will try baking it when I get a chance. I may add some more flour to work it before rolling it. My ds was excited to help but didn’t like it. :0(
Try refrigerating the dough for 10 minutes before cutting and baking them. That will help the butter firm up and not melt so quickly in the oven. That could help with the greasiness. You can try using less butter, as well, but don’t cut down on it too much or they won’t hold together. I hope they work out better for you next time!
These were really greasy for me, can I get away with less butter? Also they burned to a crisp after 15 min. Much better with only 8 min but still greasy, sadly my kids didn’t really want to eat them. I liked them though 🙂
Hi Carella, how big was the batch? 2 cups 3 cups?
These turned out great & so fun to make for my 5 year old!
Where do you live? I will help you find cheddar cheese!! These just wouldn’t be the same with a different type of cheese!
I don’t cheddar available where I live what other kind of cheese could I use?
So easy & yummy!! TY for another great recipe. Kids loved picking out & using cutters to help out. Much tastier than goldfish.
You can use regular All Purpose flour in this recipe instead. I like the texture and grain-content the whole wheat brings to these crackers!
Would another flour work well with these?
I too was tricked into thinking the whole grain fish were a healthier option. They however contain MSG!! Disguised under the name autolyzed yeast. I was horrified! Now I buy the organic Annie’s cheddar bunnies. But I was looking to start making my son some vegan crackers, Catherine, could daiya be used in this???
These look fabulous! But I have to ask: Have you tried the Whole Grain Goldfish? I’m pretty strict about what I feed my 5yo and those definitely pass the test. Reasonable sodium count, whole wheat flour as the first ingredient (and 2g fiber per serving), no sugar, no monosyllabic mumbo-jumbo on the ingredients list. It’s the only kind we buy!
All that said, I love the idea of making cheese crackers. Adding this to the to-try list…
THANK YOU!!!!! Have I mentioned how much I love you????