Saturday, April 6, 2024

Soft Cheese Crackers from Scratch

Marilyn's Cheese Crackers from Scratch

These little gems are a family favorite. They're rich, salty, cheesy. Mmm. They're kind of like a cheese cookie, if that makes sense. Crisp on the edges, soft and chewy in the middle. We usually make them using a small jar of Kraft Old English Sharp Cheddar Cheese Spread, but I since it's really just made of cheddar cheese, I thought I'd try using some block Cabot sharp cheddar I have in my fridge. And it worked beautifully. Same gorgeous results without any preservatives. 

These are great for a decadent breakfast or brunch treat, afternoon snack, or appetizers for a party. 

Heads up, this recipe requires a food processor. No way around that.

(Click here for original recipe with the Kraft jarred cheese spread.)

Marilyn's Cheese Crackers from Scratch

  • 5 ounces quality sharp cheddar cheese, grated
  • 1/4 cup butter, softened
  • 1/4 teaspoon salt
  • 1/2 cup all purpose flour
  • Preheat oven to 400 degrees Fahrenheit, and line a baking sheet with parchment paper and set aside.
  • Place grated cheese in the bowl of a food processor and process until nearly a paste. It probably won't completely turn to paste, but will sort of bunch up into a sort of dry cottage cheese texture. 
  • Add the butter and salt, and process until smooth.
  • Add flour, pulse a few times and then process until flour is incorporated. 
  • Remove blade, carefully scraping off any dough and then incorporate any flour or cheese left of sides of bowl.
  • Make balls using about 1 1/2 to 2 teaspoons of dough and place at least 2 inches apart on baking sheet.
  • Bake at 400 degrees for 11-12 minutes or until puffed and well browned on edges.
  • Allow to cool 5 minutes or so before eating.
  • Store any leftovers in an airtight container and consume within 1 day.

Makes 20 crackers

Cheese, butter and salt processed smooth

After mixing in flour

I scooped dough with cookie scoop before rolling smooth

Almost like a cheesy macaron

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