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Whole Wheat Cheese Crackers Recipe
Ash Tyrrell

Whole Wheat Cheese Crackers Recipe

I still remember the first time I pulled a tray of these little squares out of the oven and realized my kitchen smelled exactly like a bag of Cheez-Its. I've been making this whole wheat crackers recipe on repeat ever since, mostly because it's shockingly simple and my family devours the whole batch before it even cools.
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Prep Time 30 minutes
Cook Time 15 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups 170g sharp cheddar cheese, freshly grated – this is the whole flavor of the cracker, so don't skimp on quality here
  • 1/4 cup 57g unsalted butter, softened – gives that melt-in-your-mouth crumb; oil is not a good swap
  • 3/4 cup 90g whole wheat flour (or whole spelt flour) – the base that makes these a genuinely whole grain cracker
  • 1/8 to 1/4 teaspoon onion powder – adds a savory background note without overpowering the cheese
  • 1/8 to 1/4 teaspoon salt – I use the higher amount because I like mine really salty
  • Optional: extra flaky salt for sprinkling on top before baking

Method
 

  1. I start by heating my oven to 350°F (175°C) so it's fully ready by the time my dough is done. Then I toss the grated cheddar, softened butter, whole wheat flour, onion powder, and salt straight into the food processor. I run it for about two minutes, and it looks crumbly at first before suddenly clumping into a soft ball of dough.
  2. Once the dough forms, I either roll it right away between two sheets of parchment or pop it in the fridge for 30 minutes if it feels too soft to handle. Chilling makes a noticeable difference on humid days. I roll the dough to about an eighth of an inch thick, since thinner dough always bakes up crispier and more even.
  3. Using a pizza cutter, I slice the dough into small squares, though a cookie cutter works just as well if you want a whole wheat goldfish crackers recipe look for the kids. After cutting, I poke a tiny hole in the center of each one with a skewer. This little trick stops them from puffing into odd bubbles in the oven.
  4. I transfer the cut crackers onto a parchment-lined baking sheet, leaving a little space between each one since they do spread slightly. This is also the moment I sprinkle on a bit of extra salt if I'm in the mood for something closer to a store-bought cracker.
  5. Baking time really depends on the size of your shapes. My small squares usually take 8 to 10 minutes, while bigger cutout shapes can take up to 13 minutes. I watch for the edges just starting to turn golden brown, then I pull the tray immediately since they go from perfect to overdone fast.
  6. I let the crackers sit on the baking sheet for a few minutes before moving them to a wire rack. They crisp up even more as they cool, so resist the urge to taste-test the whole tray right away (easier said than done, I know).

Notes

  • I always grate my own block of cheddar instead of buying pre-shredded, since the anti-caking coating on bagged cheese makes the dough greasy and uneven.
  • I keep my butter at room temperature but not melted, which helps the dough come together smoothly in the food processor.
  • If my dough ever feels sticky, I chill it for an extra 15 minutes rather than adding more flour, which can make the crackers dry.
  • I rotate my baking sheet halfway through baking since my oven runs a little hot in the back.
  • I double the batch every single time now because a single recipe never lasts more than a day in my house.