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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.
I use the multipurpose blade. All the dough will incorporate into a ball!
1. Should I use the dough attachment or multi-purpose?
2. Will all dough be incorporated into ball or will some stay crumbled in bottom of processor bowl?
Delicious biscuits! I’m sure my 15 month old will love them.
I made these yesterday and my toddler (and myself AND my husband) loved them! Such an easy recipe and DELICIOUS! I posted it over on my blog with a link back to yours. What a wonderful snack! Thank you 🙂
could I use a kitchen aide mixer with bread attachment instead of a food processor?
I freeze these after baking and then just let them thaw at room temperature!
These crackers are amazing!! I didn’t need 15 minutes though, i burnt my first batch and lowered it to 10min, and then lowered it again to 8 min. that is the perfect time for my oven 🙂 DELICIOUS!! Can you freeze this batter like your chocolate graham cracker batter?
This recipe is so awesome! It was so easy to do! I did do it with pre-grated cheddar (Whole Foods brand), and it worked beautifully! Thank you!
One more note, I wasn’t sure about spreading during baking..they did spread just a tiny bit so leave about half inch between when baking!
Thanks for adding which spices you used, I was clueless on what to try 🙂
I just came across your website last night & love it! Today I made these crackers for my 9 month baby girl. They are a hit & I love that there are no hidden, scary ingredients. I used a block of Wisconsin Medium Cheddar (7.5 oz) shredded in processor and added other ingredients (used salted butter since that’s what I had on hand). I had to pulse it for a while, maybe literally 3-4 minutes but it came together perfectly. For the seasoning blend I used some spices I had on hand: garlic powder, minced dried onion, paprika, oregano and lemon pepper. To make rolling it out easier I plopped the dough on a piece of parchment paper (wax paper would work too) flattened it a bit by hand, topped with more paper & rolled it out. Worked great! I placed shapes on silicone baking mat and baked for 10 minutes at 400. Some were well done (the thinner ones) but most were just right. This came together pretty quickly but making the cut out shapes is a bit of a pain. Using pizza cutter to cut squares for second half went way faster! And they are just as tasty!! I am excited to try this with different kinds of cheese & spice mixes. These are crackers I am comfortable giving to my little one. Thank you & can’t wait to try more of your recipes!!
I just tried these and they are eager greasy.. Is there a way to cut back in the fat, or did I perhaps do something wrong??
Made these with mini fall cookie cutters for snack for my son’s preschool since they have no sugar in them, and with some grapes and milk they were a huge hit! They are SUPER addictive, I think I ate almost half the recipe myself! Next time I will double or triple that recipe!
I generally keep them out on the counter for 3 days and then (if there is any!) refrigerate leftovers for another 3-4 days.
what is the shelf life?
Thanks
I find that salted butter is usually too salty in baked goods, but since there isn’t any other salt in these maybe it would be okay!