Last updated: September 2023

A tasty, soft homemade cheddar cracker with veggies!

While it doesn’t get easier than buying snacks like cheddar crackers at the store, there’s something pretty cool about making your own crackers at home with just a handful of ingredients. I’ll make this recipe a few times a year and enjoy serving for at-home snacks, including in lunchboxes, or freezing for the future! Another win here is that this recipe includes carrots - they blend so well into the ingredients and while you can’t taste them in the cracker, you certainly get the nutrition benefits that carrots offer.

My quick Instagram Reel on this recipe will give you a great visual on how to make this recipe!

Although I call this a cracker, it almost has a crispier biscuit-like consistency. They are soft in texture and (if stored properly) they shouldn’t get crunchy. I recommend visiting this article from Solid Starts on introducing crackers to little ones for more information and to see when a cracker would be appropriate to offer, how to serve, etc.

Overall, this is just a fun one to make at-home with your kids in the kitchen. I hope you enjoy this recipe for your next at-home baking adventure!

INGREDIENTS

• 1 cup shredded cheddar cheese

• 1/3 cup shredded carrot (squeeze juice out first)

• 5 tbsp unsalted butter (cold)

• 1 cup all-purpose flour

• 1 tbsp cold water

• 1/4 tsp salt

DIRECTIONS

• In a food processor, add cheese, carrot, and flour and puree for about 30 seconds.

• Add cold butter (cut into cubes) and process for about 20-30

• more seconds.

• Add 1 tbsp cold water (it should turn into a firm, dough-y texture)

• Wrap dough in plastic wrap and place in fridge for about 40 minutes.

• Preheat oven to 350F

• Place dough onto clean, floured surface

• Roll out dough with a rolling pin, a little less than 1/4 inch thick

• Using food cutter (I used a star here), cut out shapes from the dough. You'll continue to roll out the dough and cut out the crackers until there's no more dough left.

• Place shapes onto a baking sheet with parchment paper.

• Bake for about 14 minutes, until slightly golden around the edges.

• Let cool completely before storing at room temperature in either a loosely-sealed bag or container.

NOTES

• Store at room temperature for about 4-5 days in a loosely-sealed bag or container.

• I haven't tried freezing these yet so I'll update the recipe card with freezing information once I do!

• The texture of these is more like a biscuit instead of a typical cracker so it's not too crunchy.

• I linked the star-shaped cutters for this recipe below but you can use your cookie cutter of choice!

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