Whole-Wheat Cheddar Crackers

These crackers are a homemade version of the famous fish-shaped ones from the store. You'll be surprised by how quick and easy this recipe is but also by how much money you'll save making your own. They're especially adorable when you use small cookie cutters to stamp out the crackers--in whatever shapes you want.
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  • Level: Easy
  • Total: 1 hr 30 min (includes cooling time)
  • Active: 15 min
  • Yield: about 10 servings
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Ingredients

2 cups shredded Cheddar

1 cup whole-wheat flour, plus more for dusting

1 tablespoon salt-free seasoning, such as Spike

6 tablespoons unsalted butter, cut into 6 pieces and chilled

Directions

Special equipment:
1/2- to 1-inch cookie cutters
  1. Position racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Line each of 2 baking sheets with parchment or a silicone baking mat.
  2. Place the Cheddar, the 1 cup flour and the salt-free seasoning in a food processor and pulse to combine. Add the butter and pulse until a ball forms.
  3. Transfer the dough to a floured or parchment-lined work surface. Roll out the dough to 1/4 inch thick. Slice into crackers or stamp out shapes with 1/2- to 1-inch cookie cutters. Transfer to the prepared baking sheets.
  4. Bake until the crackers are deep golden brown on the bottom, switching and rotating the baking sheets halfway through, 15 to 17 minutes total. Transfer the baking sheets to wire racks and let the crackers cool.
  5. Serve, or store the crackers in an airtight container at room temperature for up to 1 week, in the refrigerator for up to 2 weeks or in the freezer for up to 4 months.
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