Homemade cheddar crackers with flaxseed

Much better for you than what you might find in a store, but packed with flavor, these cute little crackers are easy to make too.I’m sure many people who have toddlers find themselves giving their kids crackers at some point or another, and then find themselves rationing them for the next year or so. Then there are a few crazy people who decide to try to make their own homemade cheddar crackers (in fairness, I’m in good company with Smitten Kitchen on this one). Some might feel the idea totally pointless or mad, but actually crackers are incredibly easy to make and these ones kind of bridge the gap between kid-friendly and adult-tasty, as well as being relatively good for you. I made some in a fairly familiar fish shape, and others as squares. Funnily enough my son went for the fish-shaped ones but adults and kids alike enjoyed them.

There’s enough cheese in there to give them plenty of tasty cheesy flavor, like many store-bought crackers, while the flaxseed meal and wholewheat flour, along with low amounts of salt and butter make them pretty good for you. The flaxseeds adds a slightly more interesting flecked color to them, along with its various nutritional properties, as well.

The mixture takes literally a minute to mix up in the food processor, then if you have time and especially if it is warm, chill the mixture for a bit before rolling it out (it will just save it sticking as much and generally make it easier to work with). Then roll it out thinly, cut it into your preferred shape(s) and bake. While the fish shapes were – probably predictable – more popular with the toddlers, the square ones made for better scoopers of dip and clearly don’t need a cutter, either.

It’s worth making one or more little holes in the dough (eg as an eye for a fish or other animal) as it will help stop the dough puffing up as much when they cook. I used the blunt end of a toothpick/cocktail stick for this.

They take around 15 minutes to bake and are ready when they are just slightly golden. They cool down pretty quickly and should just slide off the greaseproof paper. Store in an airtight container and they’ll keep their crunch for at least a few days.

Whether a bit crazy or not, these are so easy to make and so tasty I would definitely suggest giving them a try at least once. And who knows, you may find you like them enough to make a few more times, too. I know my son will happily have a few more fish crackers, and I’m happy to make these the ones he digs in to.

Print Recipe

Homemade cheddar crackers with flaxseed

A healthier take on cheddar crackers that are tasty and perfect for snacking.

Prep Time25 mins

Cook Time15 mins

Total Time40 mins

Course: Snack

Cuisine: American

Keyword: cheese crackers, homemade crackers

Servings: 75 small crackers, approx

Calories: 13kcal

Author: Caroline's Cooking

Ingredients

• 1/4 cup all purpose flour 33g, plain flour
• 1/4 cup wholewheat flour 30g
• 1/4 cup flaxseed meal 20g
• 1 cup sharp cheddar 100g, 3 1/2ozcoarsely grated
• 1/8 tsp salt
• 1 tbsp unsalted butter 15g, cut into small chunks
• 2 tbsp water

Instructions

• Mix all of the ingredients apart from the water in a food processor until fairly well mixed - it should be like breadcrumbs. Add the water one tablespoon at a time and pulse until it comes together in lumps.
• Remove dough from the food processor, bring together in a ball and chill for 20min or more, if possible (although as long as not too hot, you can use straight away, it's just a little easier to work with chilled).
• Preheat oven to 350F/175C and line baking sheet(s) with with parchment paper.
• Roll out the dough to about as thin as you are comfortable rolling (about 1/8in/1mm) then cut out as you prefer either with small cutters or cut into small squares. Poke small holes into them, if you wish (it will help reduce bubbled up texture).
• Put your shapes on to the prepared baking sheets and bake around 15min until starting to go golden.

Nutrition

Calories: 13kcal | Cholesterol: 1mg | Sodium: 13mg | Potassium: 7mg | Vitamin A: 0.4% | Calcium: 1.2% | Iron: 0.4%

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