Whole Wheat Cheddar Crackers

I have to say that these are better than they store-bought variety for a couple of reasons.  Number one: the flavor.  I actually used an extra sharp cheddar in these and the cheese flavor is strong, but in a good way.  If you wanted, you could also use monterrey jack, mozzarella, or even pepper jack. Number two: as with everything we choose to make instead of buy, you know what is going in them.  These crackers are made of flour, butter, cheese, and a little salt.  Nothing artificial and no preservatives.

Adults will love these as much as the kids do.  My 4-year-old and my husband couldn’t get enough. (And, um, neither could I.)

Homemade Cheddar Crackers

• 1 cup whole wheat flour

• 1/2 tsp. salt

• 4 T cold butter, cut into small pieces

• 8 ounces grated cheddar cheese

• 2-3 T water

In a food processor, pulse the flour and salt, then add butter and pulse until the mixture resembles coarse meal. Add grated cheese a little at a time until the mixture again resembles coarse meal.

Pulse in 2 to 3 tablespoons of water, one tablespoon at a time, and only enough so that the dough forms a ball and rides the blade.

Remove, wrap in plastic, and chill for 20 minutes or up to 24 hours.

Roll the dough out to 1/8th-inch thickness directly onto a baking sheet.
Using a knife or pizza cutter, cut 1 inch squares, then bake at 350° F for 15-20 minutes or until crackers are golden brown. If the outer edges your pan are done but the crackers in the center still need a few more minutes- remove crackers on the edges and bake the center crackers for a few more minutes.

Remove from oven and re-cut any squares that may be stuck together. Store in an airtight container for up to one week or freeze.

Recipe slightly adapted from Savory Seasonings.