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Homemade Cheddar Cheese Crackers

Prep Time:
20 min
Cook Time:
12 min
Total Time:
2 hr 0 min
Yield:
4 1/2 cups small crackers

Ingredients

  • 1 1/2 cups White Lily® All Purpose Wheat Flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 2 cups finely shredded sharp Cheddar cheese
  • 1/2 cup butter, softened
  • Fine sea salt

Instructions

  1. COMBINE flour, salt and red pepper in food processor fitted with chopping blade. Cover and pulse a few times to blend ingredients. Add cheese and butter. Pulse until dough forms. Wrap dough in plastic wrap. Chill 30 minutes.
  2. HEAT oven to 350°F. Divide dough in half. Roll out one half to 1/8-inch thickness on flat surface. Cut into 1-inch squares using a pizza cutter. Sprinkle lightly with sea salt, if desired. Make a small hole in center of each cracker using a metal or wooden skewer. Transfer to baking sheet. Repeat with remaining dough.
  3. BAKE 12 to 13 minutes or until crackers begin to turn light golden brown. Cool on baking sheet 3 minutes. Remove to wire rack to cool completely. Store in airtight container.
  4. If you do not have a food processer, dough ingredients can be mixed by hand in large bowl, then kneaded on flat surface until well blended. Dough will be very stiff.

Nutrition

Serving Size (1/4 cup), Calories 130 (Calories from Fat 80), Total Fat 9g (Saturated Fat 6g, Trans Fat g), Cholesterol 25mg, Sodium 220mg, Total Carbohydrate 8g (Dietary Fiber g, Sugars g), Protein 4g; Percent Daily Value*: Vitamin A 6%, Vitamin C %, Calcium 8%, Iron 2%.

*Percent Daily Values are based on a 2,000 calorie diet.

Baking Tip

When making pizza crusts, use 2 to 2-1/2 cups of bread flour (hard wheat) or 2-1/2 to 3-1/2 cups of all-purpose flour (soft wheat).

Baking Tip

For a thinner, crisper pizza crust, use White Lily® All-Purpose Flour. For a thicker, chewier crust, use White Lily Bread Flour.

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