Homemade Cheese Crackers

Down right delicious.

It’s been a long time since I first started to make things rather than buy them. I started off making my own cleaners for around the house when I first moved into my own place because I had learned about the nasty chemicals and carcinogens in store bought cleaners. Then came homemade baby food, baby wipes, laundry detergent, soaps and other things (you can check out the how to’s by following this link). Then, just a short while ago, I found some nasty little thing on Facebook meant to instill fear in consumers and it stated that there was a preservative chemically similar to butane in Cheez-Its. Now, I looked it up and it would appear that TBHQ and butane are quite different, however, why would I want anyone in my family to ingest a chemical preservative in the first place?

Enter the new project board on my Pinterest. So far I’ve tackled a few things on my list and the Copycat Cheez-It Recipe from Frugal Coupon Living is one of them. I have to give credit where it is due because they are absolutely delicious and I couldn’t have done it without this recipe. I even put them past the picky four year old test and got a “they’re really good” in response. Really good, not just good or okay, which means they might even pass the even pickier boyfriend test.


I didn’t remember that I had a fancy little cutter hidden away in the pantry, so for those of you who don’t have one you can totally do what I did and use the straight edge of a baking sheet to make your cuts. Also, rather than using a skewer or toothpick to make a dent in the center I used a bendy straw and put a hole straight through each one. Lastly, I needed to use 3 tablespoons of cold water rather than two, but I thinks that is because I never ever sift my flour.

8 oz Shredded Cheddar Cheese
2 tbsp cold Butter cut into small pieces
2 tbsp Shortening
1 tsp Kosher or Sea Salt
1 cup Flour
2 tbsp Ice Cold Water

  1. Blend the cheese, butter, shortening and salt together on medium low speed in a stand mixer or with a hand mixer.
  2. Add the flour and mix on low to incorporate (the dough willl be dry).
  3. Slowly add the water just until the dough comes together in a lump.
  4. Form into a ball and wrap in plastic wrap and refrigerate for an hour.
  5. Preheat oven to 375.
  6. Line a baking sheet with parchment paper.
  7. Flour your work area and roll out the dough very thin (less than 1/8″).
  8. Use a pastry cutter to cut into 1″ squares and use a skewer or toothpick to put a hole in the center of each.
  9. Transfer to prepared baking sheet.
  10. Bake for 12-15 minutes or until light brown at the edges.
  11. Transfer to a cooling rack and allow to cool.

Considering the crackers fluff up a bit in the oven, I probably should have rolled my dough thinner. I was working with limited counter space, a new rolling pin and two babies (one of which thought I was making cookies and would not back up). The fresh cheddar gives it a little something that Cheez-Its don’t have and there are no yucky preservatives which I think we can all agree is a big plus.

Now I’m going to get back to an after school cracker snack and some cartoons with Baby M before I’ve got to get myself ready for work.

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