Homemade Cheese Crackers

These cheese crackers are a super simple kitchen project the whole family can take part in—kids will love rolling out the dough and crafting fun cracker shapes. Make one batch with cheddar, one with white cheddar, and one with garlic powder and cayenne for a kick of spice.
Ingredients 4 tablespoons cold unsalted butter
8 ounces extra-sharp cheddar or white cheddar cheese
½ teaspoon salt
Freshly ground black pepper
½ cup whole-wheat flour
½ cup all-purpose flour
1 tablespoon cold water
¼ garlic powder (optional, for spice)
¼ teaspoon cayenne pepper, plus more for sprinkling (optional, for spice)
Directions Grate the cheese and cut the butter into small pieces. Place the cheese, butter, salt and a few grinds black pepper in the food processor and pulse for a few seconds until the mixture comes together. Add whole-wheat flour and all-purpose flour one at a time, processing until the mixture becomes crumbly. Pour in the cold water and process until a large dough ball forms. The dough should be soft and malleable.

If you're making the spicy crackers, add the garlic and cayenne pepper to the dough, kneading it in with your hands until well incorporated. Split the dough into two balls, flatten into disks, and wrap each disk with plastic wrap. Let chill in the refrigerator for at least an hour.

When the dough is finished chilling, preheat the oven to 375º F. Roll out the dough until it's thin but not paper-thin, about 1/8-inch thick. If they are cut too thick, the crackers will be less crispy and more bread-like. Cut the crackers using a cookie cutter of your choice, or use a knife to cut squares or triangles.

Place the cutouts on a baking sheet lined with parchment paper and repeat with the second disk of dough. If making the spicy crackers, sprinkle a pinch of cayenne over the crackers. Bake for 10-12 minutes or until puffed and golden brown. Keep in an airtight container for 2-3 days, although they are best when fresh. Re-crisp in the oven or toaster oven if desired.