Kids Can Bake: Easy Homemade Cheese Crackers

Have you ever made your own crackers? It is one of those things like pickles and mustard that are so ridiculously easy to make you will wonder why you never tried it before. I hauled my 8 year old into the kitchen on his day off to help me make these Easy Homemade Cheese Crackers.

To make these you simply mix the flour and seasonings.

Add cheese.

Add butter.

Add water to make into a dough.

Roll the dough then cut into your desired shape and bake.

Then BAM! you have crackers. It’s not rocket science. In case you didn’t get my subtle hints, the recipe is based on one from There’s a Chef in My Soup by Emeril Lagasse (affiliate link).

We are going to pack these crackers up with some Pickled Cherry Tomatoes, Zucchini Bread and Butter Pickles, homemade mustard and a few other goodies for a gourmet host/hostess basket for our awesome Thanksgiving hosts.

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Cheese Crackers

From book Emeril's There's a Chef in My Soup

Ingredients

• 1 cup flour all purpose, or half all purpose half whole wheat
• 1 cup finely grated cheese cheddar, monterey, parmesan, etc.
• 2 teaspoons low salt seasoning
• 4 tablespoons butter cut into 1/2 inch cubes
• 2-4 tablespoons cold water

Instructions

1. Combine the flour, cheese and seasoning in a mixing bowl.
2. Add the butter and mix with your fingers until the mix is crumbly.
3. Add 2 tablespoons cold water and mix with hands until it forms a soft dough. Add additionally water if necessary (especially if using whole wheat flour). Shape into a flat disk, wrap in plastic wrap and refrigerate for at least 30 minutes.
4. Preheat oven to 375 degrees.
5. Roll out the dough to 1/8 inch thickness. Cut into desired shapes.
6. Bake for about 15 minutes until crackers are beginning to turn brown. Move to a cooling rack to cool.

Recipe Notes

The original recipe calls for Emeril's Baby Bam seasoning. I didn't have any pre-made so we used Pappy's (affiliate link) and have used Tony Cachere's (affiliate) in the past

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