Homemade Cheddar Crackers


These crackers should come with a warning label: Highly Addictive. Don’t start eating these unless you are prepared to eat the lot. Savory, flaky, buttery, cheesy melt in your mouth goodness.
That pretty much sums these up. Next week, I’m catering an apres ski cocktail party for a long time client of mine in their Deer Valley home. Always trying to keep things fresh, I tested out a handful of new recipes this weekend. These were definitely the highlight.

They couldn’t have been easier to make and the pay off was more than worth it. I wanted to make a cracker with cheese for no other reason than I happen to love it and think cheese is one of those things that makes the world go round. I used whole wheat flour because I love the nutty taste and texture it has in baked items. A little garlic powder and season salt rounds out this simple cracker recipe.


The perfect nibble for a cocktail party as they pair so well with a cold beer. I did my research………. I used a medium cheddar since that I what I happened to have in the house but I think a really nice sharp cheddar would take these cracker over the top.



Homemade Cheddar Crackers


A homemade version of a Cheezit or or similar cracker. Made with whole wheat flour and sharp cheddar, these are awesome with a cold beer.


  • 8 tablespoons (1 stick) butter
  • 1 1/2 cups whole wheat pastry flour
  • 1/2 teaspoon garlic powder
  • 1 teaspoon season salt
  • 3 cups grated cheddar cheese


  1. Preheat oven to 350F degrees.
  2. Combine all ingredients in bowl of food processor. Keep machine on until the dough forms a ball, about 1 minute.
  3. On a lightly floured surface, roll the dough out to about 1/8-inch thick. Using a round cookie cutter (I think mine was 1 1/2 inches round), cut out dough and transfer to an ungreased cookie sheet.
  4. Bake the crackers for 12 minutes or until lightly browned at edges.
  5. Remove crackers from oven and transfer to a cooling rack to cool completely.
  6. These crackers can be stored in an airtight container on the counter for a few days or wrapped and frozen up to one month.