Homemade Cheddar Cheese Crackers

These crackers have a long and storied past. Initially, I set out to make oyster crackers just like the ones I buy at Trader Joe's (they are BY FAR the best oyster crackers — if you haven’t had them, I highly recommend). After several attempts led to delicious but definitively not Trader Joe's-style crackers, I decided to switch gears. 

One of the first oyster cracker recipes I tried on my journey was that of Molly Sheridan on Serious Eats. These crackers were ultra buttery and flaky — similar to pie crust but with a lot more crunch. I fell in love with this texture but thought a bit of cheese could make it even better. 

From the Serious Eat's recipe, I added some white whole wheat flour, upped the butter slightly and, of course, added a generous amount of sharp cheddar cheese. These changes gave the crackers a deeper, more savory flavor and a satisfying texture. I've been snacking on these all week, and I don't plan on stopping any time soon!

Let me know what you think of the recipe and don't forget to follow the sustainability tips below!

Time: 1-3 hours

Makes: about 3 cups of crackers

Ingredients

• 1 cup white whole wheat flour

• 1/2 cup all-purpose flour

• 1/2 teaspoon salt

• 1 teaspoon baking powder

• 4 tablespoons cold butter, cut into small cubes

• 1/3 cup cold water

• 1 1/2 cups thick shredded sharp cheddar cheese

Methods

1. In a large bowl, whisk together the flours, salt and baking powder. Then, use your fingertips to rub the butter cubes into the mixture. Alternatively, you could use a fork or pastry cutter to cut the butter into the dry ingredients.

2. Little by little, add the cold water to the mixture. When the dough is wet enough to roughly hold its shape, stop adding water. Knead the dough a few times, just until it forms a solid mass. Wrap in Bees Wrap, a damp towel or plastic wrap and refrigerate for 30 minutes to 1 hour.

3. Roll out the chilled dough into a rectangle approximately 8 inches by 12 inches. Sprinkle 1/3 of the cheese (1/2 cup) over the dough and use your hands to press it to the dough's surface gently. Fold the dough into thirds, as you would if you were putting a piece of paper in an envelope. Then, roll out the dough again and sprinkle with another 1/2 cup of cheese. Fold into thirds. Repeat rolling, sprinkling and folding with the last 1/2 cup of cheese. Wrap the dough again and refrigerate for another 30 minutes to 1 hour.

4. Preheat oven to 375 F. Roll out the chilled dough until it is between 1/8- and 1/4-inches thick. Cut the dough into 1/2-inch squares and arrange them on a large baking sheet. The crackers hardly spread, so feel free to place them as close as possible. Sprinkle a bit of salt over the crackers.

5. Bake for 15-20 minutes, or until just beginning to brown. Then, turn off the oven, but do not remove the crackers. Leave them in the oven for another 30 minutes. This time helps the crackers to dry out without over-baking. Remove from the oven and dig in!

Sustainability Tips

• Flour: I like to buy King Arthur brand flour because King Arthur Flour is a B Corp, which means that they're held to a high environmental and social standard. Alternatively, you could seek out a farmer who grows and mills flour locally. Buying locally can help connect you to your local food system and cut back on the miles your food has to travel.

• Cheese: Since cows contribute a lot to climate change, I like to buy my dairy products from B Corps, which are held to really high environmental and social standards. Alternatively, you could buy from a local dairy producer.