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Whole Wheat Cheddar Crackers

January 10, 2012

While I'm super easy-going about Kenya and Chloe having cake at birthday parties or ordering things like french fries every now and then when we're out to eat, I can't help but cringe when they are offered goldfish as a snack on play dates or at camp. Of course there are many things that would be considered far worse for them than these little yellow bite-sized snacks, but goldfish kind of get under my skin. Goldfish are one of those "easy" foods that most people keep in the pantry for their kids. And why not? They're delicious. But they are also high in sodium, low in fiber and feature some unneeded empty ingredients like sugar. For what is such a simple food, making your own homemade version is so much better, especially when you use whole wheat flour, which ups the fiber content and is far more nutritious than refined.

I know what you might be thinking: "it takes longer to make goldfish than it does for me to buy them". Well, you'd not only be surprised by how quick and easy these cheddar crackers are to make but also how much money you'll save making your own. And the best part is that you can use cookie cutters to pop out these crackers in whatever shapes you think your kids will love. More special than goldfish? What more could you hope for at snack time!

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Whole Wheat Cheddar Crackers  (makes a lot depending on the size cookie cutter you use)

  • Prep Time:5 minutes,
  • Cook Time: 15 minutes,
  • Total Time: 20 minutes,

Ingredients

  • 2 cups cheddar cheese, grated
  • 1 cup whole wheat flour
  • 1 tablespoon spike salt-free seasoning (any salt free/herb seasoning will work)
  • 6 tablespoons unsalted butter, chilled

Preparation

  1. 1. Preheat oven to 400 F.
  2. 2. Place the first 3 ingredients in a food processor and pulse to combine.
  3. 3. Add the butter and pulse and until a ball forms.
  4. 4. Roll out dough 1/4 inch thick on a floured or parchment-covered surface. Slice into crackers or cut out shapes with a cookie cutter.
  5. 5. Bake for 15-17 minutes.
  6. 6. Serve.
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Comments






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  1. Ashley

    February 3, 2013 at 2:07 pm

    Reply

    I made these yesterday and my toddler (and myself AND my husband) loved them! Such an easy recipe and DELICIOUS! I posted it over on my blog with a link back to yours. What a wonderful snack! Thank you :)

  2. Dottie

    January 23, 2013 at 10:54 am

    Reply

    could I use a kitchen aide mixer with bread attachment instead of a food processor?

  3. kelli

    January 15, 2013 at 2:26 pm

    Reply

    These crackers are amazing!! I didn’t need 15 minutes though, i burnt my first batch and lowered it to 10min, and then lowered it again to 8 min. that is the perfect time for my oven :) DELICIOUS!! Can you freeze this batter like your chocolate graham cracker batter?

    • catherine

      January 15, 2013 at 3:10 pm

      Reply

      I freeze these after baking and then just let them thaw at room temperature!

  4. Mary-Elizabeth Robinson

    January 10, 2013 at 7:22 pm

    Reply

    This recipe is so awesome! It was so easy to do! I did do it with pre-grated cheddar (Whole Foods brand), and it worked beautifully! Thank you!

  5. Tanya

    January 4, 2013 at 5:39 pm

    Reply

    One more note, I wasn’t sure about spreading during baking..they did spread just a tiny bit so leave about half inch between when baking!

  6. Tanya

    January 4, 2013 at 5:36 pm

    Reply

    I just came across your website last night & love it! Today I made these crackers for my 9 month baby girl. They are a hit & I love that there are no hidden, scary ingredients. I used a block of Wisconsin Medium Cheddar (7.5 oz) shredded in processor and added other ingredients (used salted butter since that’s what I had on hand). I had to pulse it for a while, maybe literally 3-4 minutes but it came together perfectly. For the seasoning blend I used some spices I had on hand: garlic powder, minced dried onion, paprika, oregano and lemon pepper. To make rolling it out easier I plopped the dough on a piece of parchment paper (wax paper would work too) flattened it a bit by hand, topped with more paper & rolled it out. Worked great! I placed shapes on silicone baking mat and baked for 10 minutes at 400. Some were well done (the thinner ones) but most were just right. This came together pretty quickly but making the cut out shapes is a bit of a pain. Using pizza cutter to cut squares for second half went way faster! And they are just as tasty!! I am excited to try this with different kinds of cheese & spice mixes. These are crackers I am comfortable giving to my little one. Thank you & can’t wait to try more of your recipes!!

  7. DM

    December 16, 2012 at 2:38 pm

    Reply

    I just tried these and they are eager greasy.. Is there a way to cut back in the fat, or did I perhaps do something wrong??

  8. Maurine

    November 7, 2012 at 4:01 pm

    Reply

    Made these with mini fall cookie cutters for snack for my son’s preschool since they have no sugar in them, and with some grapes and milk they were a huge hit! They are SUPER addictive, I think I ate almost half the recipe myself! Next time I will double or triple that recipe!

  9. Pingback: See ya, Goldfish! « I'm a Mog

  10. Barbara Geary

    October 21, 2012 at 9:28 pm

    Reply

    what is the shelf life?
    Thanks

    • catherine

      October 22, 2012 at 11:29 am

      Reply

      I generally keep them out on the counter for 3 days and then (if there is any!) refrigerate leftovers for another 3-4 days.

  11. Elle

    September 28, 2012 at 11:54 am

    Reply

    Is there any harm in using salted butter? I don’t have any unsalted on hand, and really want to make these right now lol … will they taste too salty?

    • catherine

      September 28, 2012 at 12:44 pm

      Reply

      I find that salted butter is usually too salty in baked goods, but since there isn’t any other salt in these maybe it would be okay!

      • Elle

        September 28, 2012 at 3:00 pm

        Reply

        They turned out delicious! …not too salty at all. My 16 month old son LOVES them, and I can’t stop eating them! :)

        • catherine

          September 28, 2012 at 3:15 pm

          Score!

  12. tedntric

    September 22, 2012 at 10:47 pm

    Reply

    I made these with King Arthur gluten free flour. I added 1/4 tsp xanthum gum just to be sure I could roll it out and they wouldn’t crumble. I also used shredded cheese and it was fine. My dough was a bit wet at first so I just sprinkled flour on it, worked it, until it stopped sticking. I worked it with my hands a bit first too. On the shiny silver cookie sheets, they baked for 14 min and on my dark sheet, they were done after about 8 min. They are so delicious! My kids lament not being able to eat the goldfish the other kids have due to gluten intolerance, but this will solve the problem!

  13. Pingback: Food,Fork,Plate & Handful of Joy – Whole Wheat Cheese crackers

  14. mamasrocks4jesus

    September 6, 2012 at 8:36 am

    Reply

    Would a magic bullet work ok? I don’t have a food processor.

    • catherine

      September 6, 2012 at 11:58 am

      Reply

      It might if you do it in small batches, but like a blender I think the cheese would just get stuck under the blades.

      • mamasrocks4jesus

        September 13, 2012 at 10:03 pm

        Reply

        Thanks Catherine! :)

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  16. Ruth

    August 13, 2012 at 7:54 am

    Reply

    These were so easy and delicious! After reading comments, I grated a block of sharp cheddar and had no problems with the recipe. It takes a little while in the food processor, but then it suddenly comes together in a ball, and was easy to roll out (I just cut 1-inch squares).

  17. Concetta

    August 12, 2012 at 5:33 pm

    Reply

    I was so excited to make these today. I used a pizza cuttter and sliced them into squares. The only problem was my dough was dry, and it crumbled. I referred back to the recipe and I followed every step. Hhmm, any suggestions? Really want to make this recipe work.

    • catherine

      August 13, 2012 at 7:46 am

      Reply

      If it is too dry you can add cold water 1 tablespoon at a time until you get the dough to a consistency that holds together! :)

  18. catherine

    May 7, 2012 at 1:48 pm

    Reply

    Try taking it out and kneading it with your hands! It should come together very easily!

  19. Meg

    May 7, 2012 at 1:34 pm

    Reply

    I am in the process of making these. I used block cheese that I shredded & Emeril’s salt free bayou blast seasoning. It’s not working. I am pulsing and pulsing and pulsing but it’s not forming a ball at all. ??? It looks like it needs liquid.

  20. chrissyjoy

    May 6, 2012 at 12:49 pm

    Reply

    I just made these.. I think the key here (reading reviews about greasy crackers) is using a block of cheese, instead of using store bought, pre shredded / grated cheese as these contain added oils. also, I used my daughters plastic shapes from her shape sorter instead of buying small cookie cutters. :) perfect. thanks for a new recipe :) ))

    • Amber

      July 14, 2012 at 2:29 am

      Reply

      Thanks for the tip, I’ll try that next time. What type of cheddar did you use, sharp or medium?

  21. Tonia

    March 16, 2012 at 12:58 pm

    Reply

    these have the be the best thing I have ever made on your site lol kids are loving them.
    sooooooo easy.

  22. Jann

    March 11, 2012 at 11:09 am

    Reply

    I just made these this morning and my first batch burned badly. I made small circle crackers and after 15 minutes, they were burned to a crisp! I probably should have checked on them, but the next batch I cut down to about 10 minutes and they came out perfectly. I wish I hadn’t had to throw out so many because these were very good.

  23. Heidi

    March 8, 2012 at 6:09 pm

    Reply

    Oh and what should you put the dough in you want to freeze? Ziplock bag??

  24. Heidi

    March 8, 2012 at 5:13 pm

    Reply

    Do you bake them on the parchment paper or transfer them onto a cookie sheet and then bake?

  25. Skymommy

    March 8, 2012 at 12:59 am

    Reply

    Could I use spelt flour?

    • catherine

      March 8, 2012 at 1:48 pm

      Reply

      Yes! Let me know how that comes out!

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