Whole Wheat Cheese Crackers

My son loves crackers. If he had his way, every single meal would either be crackers or bread. But since giving in to that request would decidedly fall into the Bad Parenting category, we allow crackers for a once-in-a-while snack.

We try to limit the processed foods around our house, so making our own homemade crackers seemed like a good idea. I tried several cracker recipes (from the internet and Super Baby Food), mostly to disappointing results. Some crackers tasted like cardboard...yuck. Other crackers had mealy textures that simply did not work...meh.

Finally I found this Whole Wheat Goldfish Crackers recipe on Smitten Kitchen. These crackers turned out perfectly - cheesy and slightly salty in taste, with a crisp texture. The dough is extremely simple to make; just dump the ingredients in a food processor for several minutes. I don't have a goldfish cookie cutter, so I made little square crackers with a pizza cutter instead. I also poked little holes into each cracker with a fork to allow air to circulate through without warping the crackers. Since these crackers are made primarily of whole wheat flour and cheddar cheese, I feel good about our family keeping a stash of them around. 

This recipe goes out to all the readers out there in search of a yummy, healthy cracker to snack on!

Whole Wheat Cheese Crackers (slightly adapted from Smitten Kitchen)

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1 1/2 cups sharp cheddar

4 tablespoons butter
1/2 cup whole wheat flour
1/4 cup all-purpose flour
1/8 teaspoon onion powder
1/4 teaspoon table salt

Preheat oven to 350 degrees. Combine all ingredients in a food processor, running the machine until the dough forms a ball, about two minutes. On a lightly floured surface, using a lightly floured rolling pin, roll the dough out 1/8-inch thick. Form shapes with a cookie cutter or pizza cutter, dipping it in flour from time to time to ensure a clean cut. Gently transfer crackers to an ungreased cookie sheet with a 1/2 inch between them. Bake the crackers on the middle rack for 12 to 15 minutes, or until they are barely browned at the edges. Remove from the oven and set the cookie sheet on a rack to cool.