Homemade Crisp Crackers Recipe

4 1 1
Homemade Crisp Crackers Recipe
Homemade Crisp Crackers Recipe photo by Taste of Home
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Homemade Crisp Crackers Recipe

Read Reviews
4 1 1
Publisher Photo
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
Featured In: Homemade Snack Recipes
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 20 min./batch + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 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.
Originally published as Homemade Crisp Crackers in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p99

Nutritional Facts

2 each: 103 calories, 6g fat (4g saturated fat), 16mg cholesterol, 145mg sodium, 10g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Homemade Crisp Crackers in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p99

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barb312 User ID: 3176348 155691
Reviewed Nov. 10, 2012

"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."

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