Best Homemade Cheese Crackers Recipes

HOMEMADE CHEESE CRACKERS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Using a hand mixer or standing mixer, combine cheese, butter, and salt in a large bowl.
• Once combined, mix in the flour and add the ice water one tablespoon at a time.
• The dough should hold together but crumble apart if you break it up in your hand. If it seems too dry, add a little more ice water.
• Separate dough into two halves and pack together into discs. Wrap in parchment paper and chill in the refrigerator for 30 minutes.
• Roll out dough to ⅛ of an inch (½ cm), pinching the cracks on the ends.
• Cut into 1 inch x 1 inch (2 ½ x 2 ½ cm) squares and pierce a hole in the middle of each square for ventilation during baking.
• Place the separated crackers on a parchment paper-lined baking sheet.
• Bake for 13 minutes, or until golden brown.
• Enjoy!

HOMEMADE SQUEEZE CHEESE AND CRACKERS

Steps:

• In a food processor fitted with the blade attachment, add the butter and cream cheese. Process until fully combined. Add the cheese, milk and mustard powders. Process again until smooth, 30 seconds to 1 minute, scraping down the sides with a rubber spatula as needed.
• Transfer to a piping bag fitted with a small star tip. Pipe onto the crackers and serve immediately. Can be made a few days ahead and stored in the refrigerator, but let sit on the counter until it's soft enough to put into the piping bag before using.

HOMEMADE CHEESE CRACKERS

Steps:

• 1. Combine cheese and buter until well blended.
• 2. Add flour,sugar,salt,and cayenne blend until well mixed.
• 3. Add water and mix until mixture comes together and forms a dough.
• 4. Knead dough until smooth.
• 5. Form into a ball, divide in half, and shape each half into an 8 inch log.
• 6. Wrap each log in plastic wrap and chill 2 hours.
• 7. Remove dough logs from refrigerator; slice into 1/4 inch disks and place on 2 baking sheets that are greased.
• 8. Poke a fork in the top a few times.
• 9. Bake 12-14 minutes at 375 degrees until just golden on the edge.

HOMEMADE CHEEZ-ITS (CHEDDAR CHEESE CRACKERS)

Steps:

• In a food processor, shred cheese using shredding blade. Remove shredding blade and cheese from food processor and replace the blade with the normal blade (s-shaped).
• Add flour, butter, salt, mustard, and shredded cheese to the food processor and pulse until mixture looks like coarse crumbs.
• While pulsing, add water 1 tablespoon at a time, until dough comes together.
• Remove from food processor, wrap in plastic wrap and put in refrigerator for at least 20 minutes.
• Meanwhile, preheat oven to 350°F. Prepare baking sheet by lining with Silpat or parchment paper.
• On lightly floured counter, roll out dough quite thin (1/8 inch or less). The thinner they are, the crisper they get. Cut into one inch squares. A pastry wheel or pizza cutter works well. Use the tip of a chopstick or skewer to poke a hole in the middle of each cracker (see note).
• Place crackers on a baking sheet lined with parchment paper. You can place them close together, not touching, as they do not really expand.
• Bake for 17 minutes or until crispy, up to 20 minutes. They should be lightly browned on the bottom and firm to the touch. The browner they are, the crisper the crackers will be. Cool in the pan for 5 minutes, then remove to wire rack to cool completely before storing in an airtight container.

HOMEMADE LAVASH CRACKERS WITH SHALLOT CREAM CHEESE DIP

Steps:

• Heat oven to 400°F. To make crackers, stir together flour, salt and granulated sugar. Add water, egg and melted butter. Mix well to make stiff dough. Knead about 5 minutes or until smooth.
• Divide into 10 balls; roll each until paper thin. Place on ungreased cookie sheet. Brush with 1/3 cup oil; sprinkle with coarse sea salt and pepper.
• Bake 12 to 15 minutes or until browned.
• For the dip, in 8-inch skillet, heat 1/2 tablespoon oil until hot; add shallots. Cook until caramelized and brown in color. Add brown sugar and honey. Continue cooking until sugar has dissolved. Refrigerate.
• In large bowl, beat cream cheese with electric mixer on high speed until light and fluffy. Add shallot mixture and remaining dip ingredients on low speed until well mixed.
• Serve dip with crackers.

HOMEMADE BRAZILIAN CHEESE CRACKERS (SEQUILHOS DE QUEIJO)

Steps:

• Combine sifted flour and 3/4 cup plus 2 tablespoons cold butter in the bowl of a food processor; pulse briefly until dough starts to form. Add Parmesan cheese, Gruyere cheese, and salt and process for 1 more minute.
• Turn out dough onto a lightly floured work surface and shape into a ball. Wrap in plastic wrap and refrigerate for at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Cut off small portions of dough with an ice cream scoop or your hands and flatten with your hands. Place unbaked crackers onto the preheated baking sheet, leaving space between them.
• Bake in the preheated oven, rotating the baking sheet halfway, until crackers are lightly browned, 12 to 15 minutes.