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 120g (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.
Shop This Post
Kitchen Aid Artisan Mini Mixer
Rolling Pin With Thickness Gauge
Checkout Some Of My Other Fresh Milled Flour Recipes
Butter Crackers (Club Crackers)
Fresh Milled Flour Recipe Index
Cheddar Cheese Crackers Made With Fresh Milled Flour Printable Recipe
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 120g 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
*This post contains affiliate links, which means I make a small commission at no extra cost to you! As an Amazon Associate I earn from qualifying purchases. But, I will only suggest items I actually Love and Have Used!
Hi! These are incredible! Just wondering if you have to chill since you then let it come back to room temperature once you get it out. Didn’t know what the purpose of chilling was!
Thanks! We have loved every recipe we have tried of yours!
I think it just helps the dough come together, and the fresh milled flour to absorb the liquid during the rest period. I just put it in the fridge so during the rest period the butter and cheese doesn’t melt if the kitchen is warm. When getting it back out, it doesn’t really need to come all the way up to room temperature, I just let it sit out for about 5 minutes while I gathered all the supplies to make them. Hope this helps! Thanks!
THANKS!!
Welcome!
I just got a Bosch mixer and want to try and make these but curious which attachment I would use? Cookie paddles? Dough hook?
Hi! I would use the beaters to mix the softened butter with the grated cheese. The dough doesn’t need to be kneaded, so no dough hook required. Hope that helps!
Hello! I tried to use my pasta maker and it seemed to just fall apart. Did you experience this at all?
Yes, it does crumble at first, but if you keep folding it then passing it through again and again, it starts to come together. I think the butter and cheese needs to soften just a bit, and that’s why. Matt, my husband loves to use the pasta maker/sheeter for anything he can! lol.
Can i shape these like cheese straws for Christmas ?
I would think that would work great! Let me know how it goes! 🙂
I made these tonight and I am in love. I’ve been looking for ways to take whole grains with me when I travel and these are it! I added a bit of garlic powder and onion powder as well. Also, I used hard white because that’s all I’ve got and Ive been able to use it for all your recipes even those that call for soft white (I reduce flour by a little). Thanks for making easy recipes!
Hello! These look so good… I was wondering if you ever made something like this using dehydrated cheese powder instead of shredded cheese. I have some cheese powder I got from an Amish bulk store and have been looking for something to use it for. Do you think I would need to increase any liquids? How much do you think would work? I have no idea and don’t want to use TOO much (too much cheese?! lol). Thanks in advance – happy new year!
I would start out adding 1 or 2 TBSP into the dough, and see where that goes. I have not tried the cheese powder, so that is where I would start if I wanted to add it in. Then still ad a bit of the shredded cheese. If that works well, then my cheese crackers might be a fun way to use it! https://grainsinsmallplaces.net/cheese-crackers-made-with-fresh-milled-flour/
In researching this morning, I came across a recipe on the King Arthur site that calls for cheese powder.
Interesting, I haven’t tried cheese powder. Let me know if you give it a try. 🙂
I have made the KA cheese powder. While the texture is more even and the crackers are not as greasy, the final product is slightly more bland tasting. Of course that was when I made them with all purpose flour so I may have to revisit the cheese powder crackers with the milled flour.
Let us know how it goes! I have not tried with cheese powder.
When I move them to the cooling rack, can I leave them on the parchment paper? Just to save some time.
Yes, that should work fine. I hope you love them! my family asks for these often.
Have you ever tried using sourdough discard in this recipe? How might you adapt it?
I have not tried sourdough in this recipe, but if I were going to, I would just make it with the starter in place of the flour and water, you may need a bit more flour if your starter is wet. Then just mix it all up, it should be a pretty stiff dough. and continue with the rest of the recipe. Let me know how it goes!
I did it today! Mixed everything together except the water, and then added a spoon of sourdough starter ( didn’t Measure, just eyeballed it). I felt like it still needed water so I added a bit of that too. They are literal perfection.
We like the extra toasty Cheez-Its, so when they looked almost done. I hit the broil on high to get them toasty and then pull them out after about a minute.
Yum! I also love those extra toasty bits! Adding the sourdough starter is a great tip! Thanks for sharing! I need to make another batch soon! I think I will try it with your tips, thanks!
How do you thaw these if they have been frozen? I am imagining them getting all mushy.
Once baked, let them cool completely. As long as they are crispy when you freeze them, if not, bake them a bit longer. If they are in a freezer safe container, they have always stayed nice and crisp for us. We let them thaw at room temperature. If somehow there gets frost or freezer burn in the bagg, then that could be an issue, they would need to thaw in a new dry container.
So I made these and the flavor and crunch is spot on. I am going to hand knead a few times my dough before refrigerating next time because the cheese bits cooked and made holes in my crackers. In some of the crackers where the cheese was more incorporated into the flour the crackers were much smoother. This recipe made two sheet pans full.
Sounds like a great plan! Thanks! 🙂
Forgot to rate the recipe, sorry in my comment.
Thank you! 🙂
Made these the other day, made a few changes to not have to run to the store. Used a medium cheddar and all spelt since I don’t have soft white. They are amazing! Will definitely make again. I am new to fresh milled flour and am loving your recipes!
Awesome! I am so happy to hear they were a hit! These are one of my daughter’s favorite treats! 🙂