These crackers were incredible... crispy, buttery, cheese-flavored crackers. Reminiscent of Goldfish Crackers or Cheese-it Crackers.

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Name: Cheddar Crackers or Goldfish Crackers
Prep time: 20 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 cup all-purpose flour; 0.75 tsp. Salt; 0.5 tsp. ground pepper (optional); 4 tbs COLD UNsalted butter; 8 ounces grated cheddar cheese; 4 TBS water

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INGREDIENTS

1 cup all-purpose flour
0.75 tsp. Salt
0.5 tsp. ground pepper (optional)
4 tbs COLD UNsalted butter
8 ounces grated cheddar cheese
4 TBS water

Servings

INSTRUCTIONS

Directions:

Pulse the flour, salt and pepper, then add butter (cut in small pieces) 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 3 to 4 tablespoons of water, one tablespoon at a time, until the dough forms into a ball. It will probably take a minute or so.

Remove, wrap in plastic, and chill for 20 minutes or up to 24 hours. I left mine overnight. This way the butter has time to solidify and I think makes for puffier crackers.

Using a knife or pizza cutter, cut 1 inch squares... I like to use cookie cutters/shapes. I noticed the square crackers don't keep their square shape as much. Some do and some don't... some form into diamond shapes as it bakes. The dough sort of shrinks and puffs up. But that is ok. I liked the triangles better, so I did more of those.

Bake at 350° F for 15-20 minutes or until crackers are golden brown. Watch them after the 10 minute mark.

TIP:

The directions for the recipe has you roll out the dough in a sheet pan and then cut them in squares. I like to roll out my dough between parchment and/or wax paper (This helps me to get them as close to 1/8th of an inch thick as possible) I usually just take a chunk of dough and roll it out. I cut the shapes and place them on the pan. I continue to do that until I use all the dough. This way I have neat crackers.... But, if you don't care how they look, you can just follow the original directions and they will still be delicious. I chose to use a square and a triangle cutter for my crackers. But if you have a fish cutter, that would be ideal.

Adapted from Country Living

NOTES

Alert editor

Cheddar Crackers or Goldfish Crackers

1  cup all-purpose flour  
 0.75  tsp. Salt 
 0.5  tsp. ground pepper (optional)  
 4  tbs COLD UNsalted butter  
 8  ounces grated cheddar cheese  
 4   TBS water

Directions:
Pulse the flour, salt and pepper, then add butter (cut in small pieces) 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 3 to 4 tablespoons of water, one tablespoon at a time, until the dough forms into a ball. It will probably take a minute or so.

Remove, wrap in plastic, and chill for 20 minutes or up to 24 hours. I left mine overnight. This way the butter has time to solidify and I think makes for puffier crackers.

Roll the dough out to 1/8th-inch thickness directly onto a baking sheet. You don't want to roll them paper thin, neither do you want to roll them too thick. If they are too thin, they will not puff up as much. If they are too thick, they will not be as crispy.
Using a knife or pizza cutter, cut 1 inch squares... I like to use cookie cutters/shapes. I noticed the square crackers don't keep their square shape as much. Some do and some don't... some form into diamond shapes as it bakes. The dough sort of shrinks and puffs up. But that is ok. I liked the triangles better, so I did more of those.
Bake at 350° F for 15-20 minutes or until crackers are golden brown. Watch them after the 10 minute mark.
TIP:
The directions for the recipe has you roll out the dough in a sheet pan and then cut them in squares. I like to roll out my dough between parchment and/or wax paper (This helps me to get them as close to 1/8th of an inch thick as possible) I usually just take a chunk of dough and roll it out. I cut the shapes and place them on the pan. I continue to do that until I use all the dough. This way I have neat crackers.... But, if you don't care how they look, you can just follow the original directions and they will still be delicious. I chose to use a square and a triangle cutter for my crackers. But if you have a fish cutter, that would be ideal.

Adapted from Country Living

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Cheddar Crackers...or Goldfish crackers in triangle shapes.
ellie36

Nutrition

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Serving Size: 1 Serving (68g)
Recipe Makes: 6 Servings

Calories: 294
Calories from Fat: 184 (63%)

Amt Per Serving		% DV

	Total Fat 20.4g	27 %
	Saturated Fat 12.9g	64 %
	Monounsaturated Fat 5.6g
	Polyunsanturated Fat 0.7g
Cholesterol 60mg		18 %
Sodium 500.4mg		17 %
Potassium 65.3mg		2 %
Total Carbohydrate 16g		5 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 15.4g
Protein 11.6g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 294

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REVIEWS

sebsips

This is a great recipe however I found that baking at 375 f for 8 minutes achieved crispy crackers- also this worked great with whole wheat and 50/50 whole wheat and white.

Jebb36

The flavor on these is really good. The first time I made them, I used the full amt of pepper, and my 3 yr old said they were too spicy. The 2nd time, I used 1/4 tsp of pepper and the taste was good. I ate most of them shortly after they came out of the oven. The only thing is when I stored them in a ziplock they were soft the next day. Not sure how to keep them crispy.

pineapplebutter

These are just as addictive as the name brands for me, but much less salty. I was having trouble rolling them thin, just because rolling is not my forte. (I let them chill overnight, so maybe i should have let them reach room temperature before rolling.) So they were a bit thick going in and coming out, but the flavor is still amazing. I know if I can thin them out some more, I'll get a crispier cracker. Thanks for posting!

10y

CCheryl

wow what a great recipe,,,cant wait to make these, CCheryl

11y

ellie36

You can easily substitute whole wheat flour for the white flour. [I posted this recipe.]

11y

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crackers cheddar snacks kid friendly cheese american vegetarian contains-white-meat nut-free contains-cheese contains-gluten red-meat-free shellfish-free contains-dairy Edit Tags

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