Homemade Aged Cheddar Crackers for Kids

Tuesday, May 30, 2017

This week we welcome back guest blogger Christina Lane. Christina is the founder of the popular blog DessertForTwo.com. Her food writing and photography have been featured on popular websites including The Kitchn, Tasty Kitchen, Babble, Fine Cooking, Serious Eats, and the Huffington Post. A Texan by birth, Lane’s desserts are a unique blend of Southern, Californian and Midwestern influences. She bakes and eats dessert daily.

I’m one of those Moms. The ones that obsess over what their kid eats. I’m a Mom that makes sure my kid is truly eating the rainbow, and I’m constantly making homemade snacks.

So, last week, when one of my daughter's friends in daycare brought a bag of goldfish for snack time, my daughter wanted some too, so I stepped up immediately. I went home and cranked out homemade cheddar cheese crackers for her.

I knew the fun shape was a big part of the allure, so I reached for my tiny pie crust cutters that are only about 1/2” big. Tiny, yes, but remember these are going into tiny hands and tiny mouths. 

I used Kerrygold Aged Cheddar for the recipe, because it’s my daughter's favorite. And because the store-bought version of these crackers are an artificially dyed orange, I stirred in a little paprika for color. If you want the most intense color, whisk the paprika into the water before adding it to the dough (instead of putting it in the food processor like I did for this batch).

Once you see how fun, delicious, and how few ingredients you need to make these crackers for kids (only 4 ingredients), you’ll be making a batch every week, too.

Agedcheddarcrackers Kids2

Homemade Aged Cheddar Crackers for Kids
Cook:  9-10 Minutes

7 ounces Kerrygold Aged Cheddar, freshly grated

4 tablespoons Kerrygold Salted Butter

1 cup all-purpose flour, plus extra for board

1/2 teaspoon fine salt

1/2 teaspoon paprika

3-5 tablespoons ice water


In the bowl of a food processor, add the cheese, butter, flour and salt. Pulse until it looks like wet sand.

In a small bowl, whisk together the paprika and 3 tablespoons of the ice water.

Slowly drizzle the water mixture over the cheese mixture in the food processor, and pulse until a dough ball forms.

Add up to 2 additional tablespoons of ice water, if needed. The dough will come together into a ball and then ‘climb up’ out of the processor in one long column. It will be more moist than pie dough.

Gather the dough into a ball, press it flat into a disk, and then wrap in plastic wrap and chill for 30 minutes.

Meanwhile, flour a surface and rolling pin very well.

Preheat the oven to 350.

Remove the dough from the fridge, cut it into 4 sections, and refrigerate the 3 remaining dough pieces (always work with cold dough for ease).

Roll out the first piece of dough until a little less than 1/2” thick.

Use your preferred cutters (I used mini 1/2” pie cutters). Place the shapes on a lined baking sheet, and bake for 9-10 minutes. They will puff slightly and sizzle in the oven. Keep in mind that the larger the shape of the cracker, the longer they will take. The crackers pictured are probably the smallest possible shapes!

Repeat with remaining dough. I’m not going to lie: it took me an hour to roll and cut out all of this dough with these tiny cutters. If you use bigger cutters, it will go faster.

Bake the remaining crackers, let cool on the baking sheet, and then transfer to an airtight container. They will keep for several days on the counter. (I like them best on day 2).