homemade cheddar cheese crackers

My kids grew up on goldfish crackers – they were the perfect size for little hands.  These crackers have been around since before I was born.  Kids love them.  And what’s not to like?  They’re cute fish and if you look closely, have an eye and smile imprinted.

The other day I saw Half Baked Harvest post her homemade goldfish recipe.  I sighed a little.  Because my kids are adults this means no more packed lunches or getting snacks ready.  Don’t get me wrong, there were times when this was a chore.

When I saw Tieghan’s post, it inspired me to make a similar version of cheddar cheese crackers.   Most of my cookie cutters have been given to me by my mom.  Some are from when she was first married.  Until now, I never used the dog cookie cutter.  My kids, Jason and Laura, now own dogs. So, I am a doggie grandma to Buster and Jack which makes this cookie-cutter very apropos.

The recipe is easy and adaptable.  If you like this recipe, try these jalapeño cheddar cheese crackers.

Ingredients

3 cups aged cheddar cheese, grated
1 cup flour
1 teaspoon paprika
1 teaspoon ground fennel seed
1/4 teaspoon garlic powder
1/4 teaspoon salt
6 tablespoons cold salted butter, cut into 1/2 inch pieces
1-2 tablespoons cold water

Method

Preheat the oven to 350f (180c).  Line 2 baking trays with parchment paper.

In a food processor, combine the cheese, flour, paprika, fennel, garlic powder, and salt. Pulse until the cheese mixes into the flour. Add the butter and pulse until pea-size balls form.  Add the water, 1 tablespoon at a time, until the dough comes together and forms a ball.

Turn the dough out onto a floured surface and form into a ball. Divide the dough in half. Working with one section of dough at a time. Roll the dough as thin as you can, about one quarter-inch thick. Use whatever cutting design you have.  Or as Tieghan said, cut into squares. Repeat with the remaining dough.

Transfer the cutouts to the prepared baking trays, spacing about half-inch apart.  Bake 15 minutes until golden. Cool completely and store in an airtight container for up to 1 week.

The Culinary Chase’s Note:

Play around with the spices (i.e. cayenne pepper, chili powder) if serving to a mature crowd.  Enjoy!