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Homemade Crisp Crackers

 Homemade Crisp Crackers
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
24 ServingsPrep: 20 min. + chilling Bake: 20 min./batch + cooling

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.

2 of 2

Homemade Crisp Crackers (continued)

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.