I think these are faaaaar better than any cheezit or fish cracker you'll ever buy at the store. Give it a try. I promise you and your kids will love these.
1 cup whole white wheat or whole wheat flour
3/4 tsp. salt
4 Tbls cold unsalted butter, cut into small pieces
8 ounces grated cheddar cheese
4 Tbls water
Directions:
In a food processor or bullet blender, mix the flour and salt, then add butter and pulse until well blended. Add grated cheese a little at a time until the mixture is well blended. It took several turns in the bullet blender. I divided up the flour/butter/salt mixture and then blended the cheese in several different turns because not all the flour will fit all at once in the bullet blender. The food processor will hold it all, so lucky you if you have one!
Once all the dry ingredients have been mixed very well, pour the flour mixture into a bowl and add in the 4 tablespoons of water, one tablespoon at a time, mixing until the dough forms into a ball. It will probably take a minute or so of mixing.
Remove from bowl, wrap in plastic, and chill for 20 minutes or up to 24 hours. This way the butter has time to solidify and some say makes for puffier crackers.
Roll the dough out to 1/8th-inch thickness directly onto a baking sheet. You don't want to roll them paper thin, neither do you want to roll them too thick. If they are too thin, they will not puff up as much. If they are too thick, they will not be as crispy.
Using a knife or pizza cutter, cut 1 inch squares or triangles, or miniature cookie cutters for shapes!
Bake at 350° F for 10-15 minutes or until crackers are golden brown. Watch them after the 10 minute mark. Mine really only took 10 minutes.
