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Easy Homemade Cheese Crackers are fantastic for lunchboxes, egg and nut free and super tasty.

Easy Homemade Cheese Crackers

  • Author: Bernadette
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 43 minutes
  • Yield: 150 crackers 1x
  • Category: Snacks

Description

These delicious Easy Homemade Cheese Crackers are egg and nut free and fantastic for school lunches. This homemade cracker recipe makes a generous batch of 150 crackers so you can make these ahead and freeze for delicious homemade crackers all term long.


Ingredients

Scale
  • 2 cups of wholemeal flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 100g chilled butter diced into small cubes
  • 1 cup of grated strong flavoured cheese (I used a mix of Parmesan and aged cheddar)
  • Extra parmesan for sprinkling (optional)

Instructions

  1. In a large bowl add the dry ingredients and mix throughly
  2. Add the cubed butter to the flour and rub in with your finger tips until a breadcrumb consistency is reached. This process should take around 5 minutes
  3. Add the cheese and mix through then add around 80ml of cold water (slowly) and bring the mix together to form a dough. You may need a little less or little more water so make sure you add the water slowly to avoid the dough becoming too wet
  4. When the dough has formed, separate the mixture into halves
  5. Roll out each half separately onto baking paper. Sprinkle the dough with extra parmesan (if using) and lightly roll into the dough. The dough should be rolled to an approximate 20cm x 30cm rectangle and around 0.25cm thick
  6. Place the dough in the fridge to chill for around 20 minutes and preheat the oven to 180c
  7. Cut the chilled dough into shapes with cookie cutters or into squares with a pizza cutter or knife and bake in batches for around 8 minutes or until crisp and lightly golden
  8. Turn onto wire cooling tray to cool before enjoying

Notes

These crackers can be frozen after baking. Simply allow to cool and place in a zip lock bag free flow. They can be stored for two to three months.

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