homemade cheese crackers

Very cheesy, short crust homemade cheese crackers sprinkled with caraway seeds or salt or even sesame seeds, a perfect appetizer for any party.

Homemade Cheese Crackers with Caraway Seeds – Romanian Saratele

250 g/ 8.8 oz/ 2 cups + 2 tablespoons grated Gouda cheese or Cheddar

all-purpose flour

salt

200 g/ 7 oz/ ¾ cup + 2 tablespoons butter, very cold

caraway seeds (Note)

Grate the cheese and cut the very cold...

Grate the cheese and cut the very cold butter into small cubes. Place the cheese, butter, flour, and salt in a food processor and pulse a few times until everything is crumbly. The butter should not be entirely blended into the dough, you should be able to see tiny butter dots in the dough, which ensures that the crackers are really flaky and nice.

Form a ball, flatten it, wrap in plastic...

Form a ball, flatten it, wrap in plastic foil and refrigerate for 1 hour.

Preheat the oven to 180 degrees Celsius/ 350...

Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line two baking trays with baking paper. I actually have to bake the crackers in 3 batches, but most people only have 1 or 2 baking trays.

If using a fan oven preheat it to...

If using a fan oven preheat it to 160 degrees Celsius/ 320 degrees Fahrenheit. A fan oven will allow you to bake two trays at a time. In a regular oven, only bake one tray at a time.

Divide the dough into two equal parts. Flour...

Divide the dough into two equal parts. Flour the working surface and the rolling pin. Press one dough piece into a rough thick rectangle. Roll the dough into a rectangle of about 32x22 cm/ 13x7 inches and about 3-4 mm/ 0.11-0.15 inches thick.

Lift and turn the dough a few times...

Lift and turn the dough a few times during rolling it and sprinkle the working surface underneath with a little more flour, if absolutely necessary. This will ensure that the dough rectangle will not stick to the working surface.

Lightly beat the egg in a small bowl....

Lightly beat the egg in a small bowl. Brush the pastry rectangle with the egg and sprinkle it generously with caraway seeds.

Cut the pastry into batons using a very...

Cut the pastry into batons using a very sharp knife. Carefully lift the batons and place them on the prepared baking trays.

Set the timer to about 17-18 minutes. Check...

Set the timer to about 17-18 minutes. Check if the crackers are nice and golden and give them two more minutes if they are not quite there. Don't overbake, they should only be shiny and golden and not brown.

Remove from the oven, let rest on the...

Remove from the oven, let rest on the tray for about 5 minutes, so that they have some time to firm up. If you lift them immediately they might break.

Carefully remove the homemade cheese crackers from the...

Carefully remove the homemade cheese crackers from the tray using a plastic spatula and transfer them to wire racks. Let cool completely.

While the first batch is baking roll and...

While the first batch is baking roll and cut the second dough piece.

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Flaky, cheesy, homemade Goldfish crackers taste like your favorite snack elevated to the next level of yum. So easy and so fun to make!

Homemade Goldfish Crackers

block (8 oz) sharp cheddar cheese, shredded*

(4 tablespoons) cold unsalted butter, cut into 1/2-inch cubes

garlic powder

onion powder

water

Flaky sea salt, for topping (optional)

Preheat your oven to 350°F. Line a baking sheet with parchment paper; set aside.

In the bowl of a food processor, pulse together cheese, butter, flour, salt, garlic powder and onion powder until mixture resembles coarse sand. Drizzle in water while pulsing the food processor just until a dough comes together.

Remove dough from food processor; press and roll into a disk shape, then cover tightly with plastic wrap. Chill dough for at least 20 minutes (up to 1 day).

On a lightly floured surface, roll out dough to 1/4-inch thickness. Using a goldfish cracker cookie cutter or other small cookie cutter, cut dough into shapes. Poke each cracker once with a toothpick to form the &#8220;eye&#8221; and also keep crackers from puffing too much in the oven. Reroll scraps once, if needed, to make more crackers.

Place crackers at least 1/2-inch apart on prepared baking sheet (you may need to bake in batches). Sprinkle with flaky sea salt, if desired. Bake for 11 to 13 minutes or until crackers are puffed and golden. Cool completely on baking sheet.

Store fully cooled leftover crackers in an airtight container at room temperature for up to 1 week.

Just made these for my son and he absolutely loves them. They are light , crispy and packed with flavor. I will definitely be making these again!

Even better than goldfish, whales, penguins, cheeze its you name it. This recipe beats them all! Thank you for sharing!

What did I do wrong, they taste kind of bitter…help! Lol

Has anyone tried these dairy free?  We have a dairy free toddler in the house - thanks in advance for answering 

These were absolutely tasty and easy to make!  A perfect snack to eat between meals.  I'm gonna make a second batch and share them at work. I'm sure everyone will love them. Thanks for the recipe.

Solid recipe as is.  Some other methods I've used stemming from this as a base:   Recommend using 375 degree oven for ~12-13 minutes - I also use a baking stone.  If you want them more crunchy, after those 12-13 minutes, turn off the oven and prop the door open for another ~10-15min.  You can get a bit of lift using 1/2tsp of baking powder (would roll to 1/8in if using) to get a more oyster cracker type consistency.  Add some cayenne (1/4 - 1/2tsp) and drop the garlic/onion for a more classic cheese straw taste.

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