homemade cheese crackers

something i am beginning to realize about myself is that i get in baking mode as soon as i see snow on the ground. i just want to hole up all day long and bake.
bake bake bake.
and this week, on the day we got a little snow, i did just that. i made these amazingly addictive cheese crackers and homemade honey graham crackers. i love getting time to do this because i much prefer the little she eating these homemade snacks rather than the store-bought, preservative-packed alternatives.

my husband asked me what i’d decided to call them and i told him they will henceforth be called lindz-its. more exciting than cheese crackers, no?
but i will let y’all call them whatever you like once you have made them and become addicted too.

homemade cheese crackers


8 oz grated sharp cheddar cheese
5 tbsp butter, cut into small pieces
1 1/4 cup all-purpose flour, plus more for dusting
3/4 tsp salt
1/4 cup half-and-half (or 2% or whole milk)


1. preheat the oven to 350. line 2 large cookie sheets with parchment paper.

2. put everything except the half & half or milk in a food processor. pulse until the dough is in coarse crumbs. add liquid and pulse several more times to incorporate.

3. turn the dough out on a floured surface and press into a ball. dust the top of the dough with flour. with a rolling pin, roll out until dough is about 1/4 inch thick. cut the dough into 2-inch squares with a pizza cutter or sharp knife. poke a hole in the center of each cracker with a toothpick.

4. place crackers about 1/4 inch apart (they don’t really spread) on baking sheets. bake for 13-14 minutes, until the edges are just starting to darken. cool on a rack and let the crackers cool completely. keep in an airtight container and store for up to 1 week.

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