Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins
Easy to make with simple ingredients, these homemade cheese crackers are an excellent snack selection for the kids. Coming back to school means more fun snacks for them and this is where this recipe comes in super handy.
Ingredients
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8 ounces shredded Jarlsberg either from the minis or a wedge
3/4 c. flour
4 tablespoons butter room temp
1 teaspoon Kosher salt
A few dashes of black pepper
2-3 tablespoons ice-cold water (place ice and water in a small bowl them measure out when needed)
How to make DIY Jarlsberg Cheese Crackers
Step 1: In a food processor, place the shredded Jarlsberg, flour, butter, Kosher salt, and a few dashes of black pepper. Process until everything is well combined and the mixture is crumbly.
Step 2: To the mixture, drizzle in a tbsp ice-cold water, then pulse a couple of times.
Step 3: Drizzle in the second tbsp ice-cold water, pulse several times until you have dough-y crumbs. You can add half to a tbsp more ice-cold water if you want to make sure that the mixture holds together.
Step 4: Into a ball, knead the dough, and divide in half. Then, roll the first ball between 2 sheets of parchment paper. Feel free to experiment and remember that the thinner the dough, the crunchier the cracker.
Step 5: Place the rolled dough on a baking sheet and place it in the fridge for at least 30 minutes.
Step 6: Using a pastry cutter, cut the dough into cracker shapes, then transfer it on parchment paper or a silicone mat-lined baking sheet.
Step 7: To let the steam escape, poke a hole in the centre of the crackers and sprinkle with Kosher salt and if desired any additional spices you want to use. Place in 350 degrees preheated oven and bake for about 11 to 15 minutes until the edges start to turn golden brown. Note that the baking time varies depending on the size of the cracker you make and the thickness of the dough.
Step 8: Let the crackers cool fully, then store them in an air-tight container.
Ingredients
- 8 ounces shredded Jarlsberg either from the minis or a wedge
- 3/4 c. flour
- 4 tablespoons butter room temp
- 1 teaspoon Kosher salt
- A few dashes of black pepper
- 2-3 tablespoons ice-cold water (place ice and water in a small bowl them measure out when needed)
Instructions
Step 1: In a food processor, place the shredded Jarlsberg, flour, butter, Kosher salt, and a few dashes of black pepper. Process until everything is well combined and the mixture is crumbly.
Step 2: To the mixture, drizzle in a tbsp ice-cold water, then pulse a couple of times.
Step 3: Drizzle in the second tbsp ice-cold water, pulse several times until you have dough-y crumbs. You can add half to a tbsp more ice-cold water if you want to make sure that the mixture holds together.
Step 4: Into a ball, knead the dough, and divide in half. Then, roll the first ball between 2 sheets of parchment paper. Feel free to experiment and remember that the thinner the dough, the crunchier the cracker.
Step 5: Place the rolled dough on a baking sheet and place it in the fridge for at least 30 minutes.
Step 6: Using a pastry cutter, cut the dough into cracker shapes, then transfer it on parchment paper or a silicone mat-lined baking sheet.
Step 7: To let the steam escape, poke a hole in the centre of the crackers and sprinkle with Kosher salt and if desired any additional spices you want to use. Place in 350 degrees preheated oven and bake for about 11 to 15 minutes until the edges start to turn golden brown. Note that the baking time varies depending on the size of the cracker you make and the thickness of the dough.
Step 8: Let the crackers cool fully, then store them in an air-tight container.
