Cheese Crackers for School Lunchbox
A perfect, crunchy homemade snack for school lunchboxes. These sharp cheddar crackers are easy to make and better than store-bought!
Equipment
- Food Processor
- Baking Sheet
- Pastry Wheel or Pizza Cutter
Ingredients
- 8 oz sharp cheddar cheese freshly grated
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp granulated sugar
- 1/4 tsp paprika or smoked paprika
- 1/4 tsp kosher salt plus extra for sprinkling
- 8 tbsp unsalted butter very cold, cubed
- 3 tbsp ice water
Instructions
- In a food processor, combine the grated cheese, flour, sugar, paprika, and 1/4 teaspoon salt. Pulse 15–20 seconds until well mixed and cheese is finely chopped.
- Scatter the cold butter pieces over the mixture. Pulse again until it looks like pebbly crumbs.
- Add the ice water and pulse just until the dough starts to clump together. Don’t overmix.
- Divide the dough into 2 or 3 portions, shape each into a ball, then flatten into squares. Wrap each in plastic wrap and refrigerate for at least 1 hour (or up to 3 days).
- When ready to bake, preheat oven to 375°F. Roll each chilled dough square to about 1/8–1/4 inch thick.
- Cut into 1-inch squares using a pastry wheel, pizza cutter, or sharp knife. Transfer to an ungreased baking sheet, leaving a little space between crackers.
- Poke the center of each cracker with a toothpick. Sprinkle lightly with extra kosher salt.
- Bake 18–20 minutes until golden and crisp. Let cool completely on the baking sheet.
Notes
Nutrition per serving: Calories: 162 | Total Carbs: 10g | Net Carbs: 9g | Fats: 11g | Protein: 5g
