I first started making these when my daughter became addicted to a pricey store-bought cheese cracker. I couldn’t have afforded her ‘habit’ without this recipe. The best part, for me, is that they can be so easily adapted to accommodate food allergies, taste preferences, and seasonal influences. And yes, it’s another ratio recipe.
3 Parts Your favorite firm cheese, shredded (Use really sharp cheddar if you want to replicate They Who Must Not Be Named’s crackers.)
1 – 2 Part(s) Baking Mix (ambient humidity affects this recipe greatly)
Milk or water
Toppings to add just before baking, if desired
Preheat oven to (US) 350F (or your local equivalent).
Melt the cheese over medium/low heat on the stovetop, stirring constantly.
Add a splash or two of milk to thin out the cheese. Keep stirring over the heat until it is like a thick potato soup.
If you want to add dried herbs or veggie bits, now is the time to do so.
Turn off the stove, but keep the pot on the burner.
Add the baking mix a handful at a time, stirring each addition in before adding the next. When you find yourself chasing a big lump around the pot, it’s ready to be turned out onto a baking mix sprinkled flat surface for the next step.
Roll out to 1/8 – 1/4″ thickness and cut into desired shapes. I like to use cookie cutters, but some people prefer to just slice the whole slab into squares or rectangles.
Use a fork to poke holes in the center of each cracker after transferring to ungreased baking sheets. Sprinkle with more cheese or crushed nuts at this point, if you want them to be topped.
Bake until golden brown (about 15-20 minutes, give or take).
Transfer to a cooling rack.
If the dough in the pot is really greasy and not coming together after you have added all of the baking mix, add milk (or water) a splash at a time until it comes together. Not more than 1/4 cup, though, or you’ll end up with really thin flat biscuit-like things, not crackers at all.
If fully cooled before being stored in an airtight container, these crackers have a shelf life of… Hmmm. I have no idea – they’re always gone within a week of baking. so they last at least a week. Probably longer, but I can’t say for sure.
Do NOT (I repeat DO NOT) microwave the cheese – the end result is not pretty. It’s not edible. It does make for fabulous home defense weaponry, if you can get the intruder to eat one.
Microwaved cheese makes these crackers way too hard. Not the ‘oh dear that’s a really crunchy cracker’ kind of too hard, but the ‘honey call the dentist I just broke three teeth’ variety.
And, as I found out this week, always make sure the oven is set to Bake, not Broil, or this happens: