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Homemade Crisp Crackers Recipe

Homemade Crisp Crackers Recipe photo by Taste of Home

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Store-bought crackers have nothing on these cheesy crisps. Make them in advance and keep them handy in an airtight container for anytime snacking.—Taste of Home Test Kitchen

This recipe is:

Diabetic Friendly

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Homemade Crisp Crackers Recipe

Prep: 20 min. + chilling Bake: 20 min./batch + cooling

Yield: 24 Servings

20 20 40

Ingredients

1-3/4 cups all-purpose flour
1/2 cup cornmeal
1/2 teaspoon baking soda
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon Italian seasoning
1/2 cup cold butter, cubed
1-1/2 cups (6 ounces) shredded Colby-Monterey Jack cheese
1/2 cup plus 2 tablespoons cold water
2 tablespoons cider vinegar

Directions

In a large bowl, combine the first seven ingredients; cut in butter until crumbly. Stir in cheese. Gradually add water and vinegar, tossing with a fork until dough forms a ball. Wrap in plastic wrap and refrigerate for 1 hour or until firm.
Divide into six portions. On a lightly floured surface, roll each portion into an 8-in. circle. Cut into eight wedges and place on greased baking sheets.
Bake at 375° for 17-20 minutes or until edges are lightly browned. Cool on wire racks. Store in an airtight container. Yield: 4 dozen.

Nutritional Facts 2 crackers equals 103 calories, 6 g fat (4 g saturated fat), 16 mg cholesterol, 145 mg sodium, 10 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Originally published as Homemade Crisp Crackers in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p99

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Homemade Crisp Crackers

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(1-1) of 1 reviews

Reviewed on Nov. 10, 2012 by barb312

These crackers were easy to make and very tasty. I had to bake them a little longer to get them crispy, but I think it's because I didn't roll them out thin enough. I will make this recipe again.