Easy Cheddar Cheese Crackers Made With Fresh Milled Flour
These easy Cheddar Cheese Crackers made with fresh milled flour taste just like the iconic Cheez-It cracker! I used a mix of spelt and soft white wheat flour, along with some butter, and sharp cheddar cheese! This recipe makes quite a bit, and they were so good! I only have a handful left a day later!
What Type Of Cheese Will Work For This Cracker Recipe?
I used a block of sharp cheddar cheese to make these cheese crackers, but if you like a super tangy cheese cracker, you could use an extra sharp cheddar cheese. If you prefer a more mild flavor, try medium or mild cheddar. But, I think there are so many more options we could try other than cheddar cheese! I am already thinking of different flavors in my head! Let me know in the comments if you try any of these flavors instead, and how they turned out! I would love to know.
- Parmesan: Parmesan cheese would add a salty and nutty flavor to your crackers.
- Swiss: Swiss cheese offers a mild and slightly sweet flavor that can complement your crackers nicely.
- Pepper Jack: If you want a bit of heat in your crackers, consider using pepper jack cheese.
- Asiago: Asiago cheese has a nutty and somewhat tangy flavor, which can make your crackers unique and delicious.
- Monterey Jack: Monterey Jack cheese is mild and melts well, making it a good option for cheese crackers. It pairs nicely with other flavors.
So, you can use a single type of cheese or combine several for a more complex flavor profile. Experiment with different cheeses to find the combination that suits your taste best. Enjoy experimenting with different cheese and seasoning combinations to create your perfect cheese crackers, and let me know in the comments!
Why Use A Block Of Cheese Instead Of Pre-shredded Cheese
I recommend to use a block of cheddar cheese and shred it while you are making these crackers. This will give a softer cheese, and a more fresh flavor. Also, there are added ingredients added to pre-shredded packages of cheese to keep them from caking up. So, why add any extra ingredients that could affect the outcome of these amazing cheese crackers! After all, cheese is the star of the show!
Can I Use A Pasta Maker To Roll Out Homemade Cracker Dough?
Yes! This cracker recipe worked so well using the pasta maker or sheeter. I couldn’t believe how amazing they turned out using it. We didn’t even have to add any additional flour, so the recipe turned out just as it was intended to. Also, it allowed us to roll all the crackers evenly, and play with getting them super thin! The thinner we rolled these, the better they got!
Using A Silicone Baking Mat
I used this silicone baking mat that I actually received as a gift (*Thank you!) It was super helpful in cutting these tiny one by one squares because of the grid. Also, my dough didn’t stick to it, so it worked so wonderfully. HERE is a link to that mat.
Ingredients To Make Fresh Milled Flour Cheddar Cheese Crackers
- 8 ounces of Sharp Cheddar Cheese, shredded (I recommend starting with a block of cheese.)
- 4 TBSP softened butter
- 1 tsp salt (plus a tiny bit for sprinkling on top)
- 1 cup fresh milled flour (I milled 1/2 spelt and 1/2 soft white wheat)
- 2 TBSP cold water (you may need slightly more or less)
Instructions To Make Cheddar Cheese Crackers With Fresh Milled Flour
- Firstly, mill the flour.
- Shred the cheese if using a block (which I recommend, because it just works better to have a fresh block of cheese.)
- In a stand mixer, (or use a hand mixer) mix the softened butter, shredded cheese, and salt until it is all incorporated.
- Then, add the flour and mix. The dough should appear dry and crumbly at this point.
- While slowly mixing, add the water until it forms a dough ball. You don’t want it to be so sticky that it comes off on your hands, but a soft dough. Form a ball with your hands, then flatten into a disk.
- Then, wrap in plastic wrap, and chill in the fridge for 1 hour.
- Line a baking sheet with parchment paper.
- Preheat the oven to 375*F.
- Get dough out of fridge, and cut in half. It is easier to work with a smaller piece of dough. Let it warm just a bit to room temp while working with it. (It will make it easier to work with.)
- Roll as thin as possible (less than 1/8 inch thick). We rolled some out by hand, and rolled some with a pasta sheeter attachment on my kitchen aid. I couldn’t believe how well the pasta sheeter worked!
- Once rolled out, use a pizza cutter to cut into 1×1 inch squares, then place on the lined baking sheet. Sprinkle very lightly with just a little salt.
- I used a chopstick to put a single hole in the middle to give the cheese crackers that iconic Cheez-It look.
- Bake for 15 minutes or until the crackers have puffed, and start to brown on the edges. This can happen fast.
- Then, pull the crackers out of the oven, and remove from baking tray to let cool on a cooling rack. Let cool completely, the crackers with crisp up as they cool.
How To Store Fresh Milled Flour Cheddar Cheese Crackers
To store these fresh milled flour cheddar cheese crackers, keep them in an airtight container in a cool dry place for up to 1 week. But, for longer storage, let cool, then place in a freezer safe container, and freeze for 4-6 months.
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Cheddar Cheese Crackers Made With Fresh Milled Flour
Ingredients
- 8 ounces Sharp Cheddar Cheese shredded
- 4 TBSP softened butter
- 1 tsp salt plus a tiny bit for sprinkling on top
- 1 cup fresh milled flour I milled 1/2 spelt and 1/2 soft white wheat
- 2 TBSP cold water
Instructions
- Firstly, mill the flour.
- Shred the cheese if using a block (which I recommend, because it just works better to have a fresh block of cheese.)
- In a stand mixer, (or use a hand mixer) mix the softened butter, shredded cheese, and salt until it is all incorporated.
- Then, add the flour and mix. The dough should appear dry and crumbly at this point.
- While slowly mixing, add the water until it forms a dough ball. You don’t want it to be so sticky that it comes off on your hands, but a soft dough. Form a ball with your hands, then flatten into a disk.
- Then, wrap in plastic wrap, and chill in the fridge for 1 hour.
- Line a baking sheet with parchment paper.
- Preheat the oven to 375*F.
- Get dough out of fridge, and cut in half. It is easier to work with a smaller piece of dough. Let it warm just a bit to room temp while working with it. (It will make it easier to work with.)
- Roll as thin as possible (less than 1/8 inch thick). We rolled some out by hand, and rolled some with a pasta sheeter attachment on my kitchen aid. I couldn’t believe how well the pasta sheeter worked!
- Once rolled out, use a pizza cutter to cut into 1×1 inch squares, then place on the lined baking sheet. Sprinkle very lightly with just a little salt.
- I used a chopstick to put a single hole in the middle to give the cheese crackers that iconic Cheez-It look.
- Bake for 15 minutes or until the crackers have puffed, and start to brown on the edges. This can happen fast.
- Then, pull the crackers out of the oven, and remove from baking tray to let cool on a cooling rack. Let cool completely, the crackers with crisp up as they cool.
Video
Notes
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