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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.
Is there any harm in using salted butter? I don’t have any unsalted on hand, and really want to make these right now lol … will they taste too salty?
I made these with King Arthur gluten free flour. I added 1/4 tsp xanthum gum just to be sure I could roll it out and they wouldn’t crumble. I also used shredded cheese and it was fine. My dough was a bit wet at first so I just sprinkled flour on it, worked it, until it stopped sticking. I worked it with my hands a bit first too. On the shiny silver cookie sheets, they baked for 14 min and on my dark sheet, they were done after about 8 min. They are so delicious! My kids lament not being able to eat the goldfish the other kids have due to gluten intolerance, but this will solve the problem!
It might if you do it in small batches, but like a blender I think the cheese would just get stuck under the blades.
Would a magic bullet work ok? I don’t have a food processor.
These were so easy and delicious! After reading comments, I grated a block of sharp cheddar and had no problems with the recipe. It takes a little while in the food processor, but then it suddenly comes together in a ball, and was easy to roll out (I just cut 1-inch squares).
I feel sasetfiid after reading that one.
If it is too dry you can add cold water 1 tablespoon at a time until you get the dough to a consistency that holds together! 🙂
I was so excited to make these today. I used a pizza cuttter and sliced them into squares. The only problem was my dough was dry, and it crumbled. I referred back to the recipe and I followed every step. Hhmm, any suggestions? Really want to make this recipe work.
these have the be the best thing I have ever made on your site lol kids are loving them.
sooooooo easy.
I just made these this morning and my first batch burned badly. I made small circle crackers and after 15 minutes, they were burned to a crisp! I probably should have checked on them, but the next batch I cut down to about 10 minutes and they came out perfectly. I wish I hadn’t had to throw out so many because these were very good.
Oh and what should you put the dough in you want to freeze? Ziplock bag??
Do you bake them on the parchment paper or transfer them onto a cookie sheet and then bake?
Yes! Let me know how that comes out!
Could I use spelt flour?
I made these for the first time this afternoon. What an amazingly easy & delicious recipe! I love that I can give my boys homemade crackers, knowing every ingredient in them. I used Mrs. Dash’s garlic & herb salt-free blend and extra-old cheddar. It’s going to be hard not to munch away at these myself! Thank you for this great recipe 🙂
I use the salt-free Spike seasoning which does not contain MSG! The original Spike does have trace amounts of the chemical within MSG that causes allergic reactions from the Hydrolyzed Soy Protein, but the salt-free version does not contain this ingredient.