I have always been a huge fan of cheese crackers in all forms (Cheez-Its, Goldfish crackers, Pepperidge Farm style - you name it) so you can imagine my delight when I found this healthier, homemade version that turned out to be a simple process (other than the waiting process of the refrigeration of the dough and the baking/cooling process which is easy but I am just not the most patient person). Long story short, they are delicous, easy and will quickly surpass anything you previously purchase in a store!
Homemade Cheese Crackers
Ingredients:
3 Tablespoons unsalted cold butter, cut into smaller cubes
1 1/2 cups (7.5 ounces) all-purpose flour
1 teaspoon dry mustard powder
1 teaspoon salt (I use Kosher salt)
1 1/12 cups (6 ounces) grated cheddar cheese (I use extra sharp)
2 teaspoons white vinegar
1 ice cube
Instructions:
1. Combine the butter, flour, dry mustard and salt in the bowl of a mixer and mix on low speed until the mixture resembles crumbs and the butter is integrated with the flour. Add the cheese and mix on low speed for a few more seconds. (This can also be made in a food processor successfully but I prefer a stand mixer so I can double the recipe.)
2. Combine the vinegar with 3/4 cup cold water and the ice cube and let this sit for a minute or two. Add 6 Tablespoons of the vinegar mixture to the dough and mix on medium speed for 20-30 seconds. Continue adding liquid, one tablespoon at a time until the dough clings in a ball, then mix for 30 more seconds. Wrap the ball of dough in waxed paper or plastic wrap and refrigerate for a minimum of 2 hours but up to 3 days.
3. Fifteen minutes before you are ready to work with the dough, remove it from the refrigerator. Preheat oven to 325 degrees F and either grease two baking sheets or use Silpat or parchment paper. Roll dough on a floured surface until the dough is 1/4 inch thick. You can use any small cookie cutters at this point or if you want square crackers you can use a pizza wheel or knife to cut 2-inch squares or a 2-inch biscuit cutter for round crackers.
4. Allow 1-inch between crackers on greased baking sheets or Silpat and bake for 30 minutes or until the crackers are slightly golden. Turn off the oven, but leave the trays in the oven as it cools for at least one hour. The first time I made these I skipped this step and my crackers were still delicious but on the chewy-side so the extra oven cooling time definitely leads to a crispier cracker, but I will admit that it is hard to wait!
These crackers last up to 7 days in a covered container.
You can keep the unbaked dough, wrapped in plastic wrap, for up to four months and the baked crackers can also last in a freezer bag for up to four months (you can crisp them in a 375 degree oven for 5 minutes.)
