I can't tell you the amount of money we have spent over the last 3 years on Golfish and Cheez-its. Neither of these are healthy but kids love them and they are quick and easy. I tried out a recipe that my kids loved for homemade cheese crackers. The texture is a little different than a Cheez-it but it is a great alternative to store bought cheese crackers. I loved that the ingredients were things I keep on hand all the time. You can make a big batch in advance and store so plan ahead. We made two batches within a 3 day time period because even my husband was chowing down on them.
Recipe:
8 oz. Sharp Cheddar cheese shredded (I like to shred my own from a bar of cheese so you aren't getting the wax that is put on already processed shredded cheese)
4 Tbsp. cold butter- cut into cubes
1 Cup flour (can use half all purpose and half whole wheat)
2 Tbsp. ice water
Pulse cheese, butter, and flour in a food processor until the dough looks like course sand. Pulse in the ice water 1 Tbsp. at a time. Remove your dough from the food processor and form into a ball. Wrap your ball in plastic wrap and then let chill in the refrigerator for 20 minutes.
Roll out the dough and cut into shapes of your choice. I used mini cookie cutters that are less than an inch wide. We preferred the texture of the smaller shapes better than the large cut outs.
HINT: The thinner you make them, the crispier they get and we like them best thin :)
Place on parchment paper on a cookie sheet.
Bake at 350 degrees for 15 minutes or until your desired crispiness.
This made over 60 crackers and stores great in an air tight container for up to a week but ours were all devoured in 1 day!!!
8 oz. Sharp Cheddar cheese shredded (I like to shred my own from a bar of cheese so you aren't getting the wax that is put on already processed shredded cheese)
4 Tbsp. cold butter- cut into cubes
1 Cup flour (can use half all purpose and half whole wheat)
2 Tbsp. ice water
Pulse cheese, butter, and flour in a food processor until the dough looks like course sand. Pulse in the ice water 1 Tbsp. at a time. Remove your dough from the food processor and form into a ball. Wrap your ball in plastic wrap and then let chill in the refrigerator for 20 minutes.
Roll out the dough and cut into shapes of your choice. I used mini cookie cutters that are less than an inch wide. We preferred the texture of the smaller shapes better than the large cut outs.
HINT: The thinner you make them, the crispier they get and we like them best thin :)
Place on parchment paper on a cookie sheet.
Bake at 350 degrees for 15 minutes or until your desired crispiness.
This made over 60 crackers and stores great in an air tight container for up to a week but ours were all devoured in 1 day!!!