Master Recipe – Whole Wheat Cheese Crackers

Whole wheat cheese crackers 04

This recipe has been a few months in the making. I started with a few different recipes pulled from around the web, but I’ve arrived at what I think is a nice balance of excellent taste but judicious use of expensive ingredients. As-is, this crackers are devoured by the goblin and women-folk of the household. (Okay, I won’t lie, I could scarf these all day.) We ration them out to last most of the week.

If you’re accustomed to buying the name-brand boxes of “cheese” crackers, making your own might sound slightly ridiculous. This isn’t necessarily a recipe for the frugally-minded. More, it’s a recipe for those who want all of their ingredients pronounceable. The cost will vary depending on the cheese you use. We prefer sharp cheddar, and the pastured milk-based brand I use runs $8/lb. This gives you a bit over a pound (close to 500g) worth of crackers. The ingredients I use cost roughly $6, not including your time, and the energy cost to bake them. (Non-cheese crackers can be made quite frugally. Look forward to that in a future post. Testing is under way.)

It makes snacks like these a treat – NOT something to stuff your face with. Which is kind of what they should be, yes?

Yield: 4-5 trays of crackers, depending on how thinly rolled.

  • 8 ounces Sharp Cheddar Cheese, shredded
  • 1/2 cup butter (1 stick); can substitute oil but butter works better.
  • 1.5 cup whole wheat flour (plus a little more for dusting)
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes (use more if you want them spicy)
  • fresh ground black pepper, to taste (I use quite a bit)
  • water as needed to achieve proper dough consistency (about 1/2 cup)


  1. Place all ingredient save water in food processor, and pulse until it turns into coarse crumbs.
  2. While running on low, add water slowly and process until dough forms. Use just enough water. It will NOT turn into a ball (if it does, it’s too wet and you’ll need to add a lot more flour when kneading). The ideal flour will be moist but not sticky, and look like chunky ricotta curds. (see picture 2)
  3. Knead lightly (5-10 turns) or as needed to get dough to the correct moisture level and consistency. (see picture 3)
  4. Preheat the oven to 375F. A slow oven will help you adjust the cooking time depending on how thin you shape the crackers.
  5. Use a pasta roller or rolling pin to shape the dough. (On the Atlas Wellness 150 I progress to setting 4.) Score into squares if desired. A pizza cutter works well for this. Shaping the dough with the pasta roller is a hard thing to capture in a picture. Each roller has its own idiosyncracies.
  6. Check as early as 5 minutes into baking time. Remove as SOON as edges start to brown. If in doubt, pull them early rather than let them burn.
  7. Enjoy when cool or hot. Any time is good. Store in airtight container for a week. As if they will last that long!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s