Homemade Cheese-Its... Awesome!

Cheese crackers

I love cheese. So much. Especially cheddar. I grew up abroad and our every day cheese was gouda. To this day I could take it or leave it. Every once in while when I was little, either as a splurge or because we were stateside, I had cheddar cheese. I am confident I could eat it by the brick, and I often do.

Cheese crackers ingredients

String cheese, Gruyere, Parmesan, mozzarella, cheddar (sharp and regular), and Monterrey jack can all be currently found in my fridge. Little loves cheese too and tugs on my leg whenever he sees me eating it. We sit on the floor facing each other sharing bites. It warms my heart he shares my obsession with it.

I also love all things with cheese in them- crackers, bread, casseroles. And again so does Little. However, I am trying to feed him only whole foods (no refined sugar, white flour, processed crap I can’t pronounce). I fail on the white flour and sugar but when he does get it he doesn’t get much. Rarely does he get anything that comes out of a package and has a long list of ingredients.  Goldfish crackers, it would seem, are supposed to be part of childhood but I can’t stand giving them to him. So when I stumbled on a recipe for homemade cheesy crackers I couldn’t resist. I just swapped out and used local whole wheat flour.

Little in a cupboard

Little wolfed down three before they were completely cool. That is after I pulled him out of the cupboard he had crawled in to while I was cooking.

And the best part? They couldn’t be easier. I was shocked at how quickly they came together. The finished cracker was a bit nutty, very cheesy, and addictive. They are rich and I don’t recommend eating more than 5-6 in one sitting. Put them away as soon as they are cool or you will eat too many at once.

Cheese crackers

Cheese crackers

1 1/2 cups cheddar (about 6 oz.)
4 T butter
3/4 cup  whole wheat flour
1/4 t salt
sea salt, for sprinkling
 Cheese crackers
In a food processor, pulse all of the ingredients together until it forms a ball.  Place the ball between two pieces of wax paper, and roll it out to about 1/8″ thick.  Using a pastry wheel or small cookie cutters, cut into shapes.  Place on a parchment lined baking sheet.  Poke each cracker with a fork or skewer so that they don’t puff too much.  Sprinkle with sea salt, if desired. Bake at 350ºF for 10-14 minutes until lightly browned on the edges (I liked them crispy).  Cool on the baking sheet, and store in an airtight container. Devour.
Cheese crackers

One thought on “Cheese crackers”

  1. Just found the actually look over this recipe (so I could print it). LOVE the picture of Little, rooting around in the cupboards.

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