Homemade Cheese Crackers

My kids absolutely love the little square cheese crackers from the grocery store, but I don’t love feeding them all of the extra ingredients I can’t pronounce.

Homemade Cheese Crackers

16 1/2 c servings

1 stick salted butter, softened

4 c shredded cheese

2 1/2 c flour

1 T red pepper flakes (optional)

4-6 T COLD water

4 T bacon grease, melted

Sprinkle pink Himalayan salt

• Measure out all ingredients; set aside.

• Put butter and cheese in stand mixer with whisk attachment. Mix on Medium-High for about 5-7 minutes, until light and fluffy.

• Slowly incorporate flour and red pepper flakes into cheese mixture on low, until it forms a dry crumbly texture.

• Switch from whisk to dough hook attachment.

• Slowly add cold water to mixing bowl until dough starts to form. I like to put water in different spots to allow dough to form evenly from all sides.

• Form 4-6 balls of dough, then flatten on floured surface with floured rolling pin.

• Place flattened dough into gallon ziploc bag, separated by parchment paper. Refrigerate about an hour.

• Remove dough from refrigerator; PH oven to 325°.

• Roll dough on floured surface to less than 1/8” thick.

• Cut flattened dough into 1” squares with pizza cutter. Place spaced on silicone lined baking sheet.

• Brush both sides of each cracker lightly with grease. Sprinkle with salt.

• Bake 15-17 mins. May need to flip or rotate, depending on your oven.

• Immediately slide silicone mat carefully onto cooling rack. Let cool completely.

Store in airtight container once crackers are completely cooled.