Reviewed: May 16, 2012

Loved these. Turned out a bit thick, like a pastry, which I was fine with. A bit of cayenne also gave it a nice new dimension.

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Reviewer:

bubbleroses

Reviewed: May 7, 2012

Excellent basic cheese cracker, very easily made with pie crust technique for food processor. I made them with 1/2 whole wheat and used almost twice the cheese and got an excellent result. Just add sliced chilled butter to the dry ingredients and pulse less than you imagine - maybe 10 short one second bursts. Dough looks like wet sand. then add about 1/2 the water called for with motor running - quickly - and turn off. Pulse the cheese in, let it rest and roll it out. Make it REALLY thin and watch carefully. rolling with parchment on top and bottom worked very well. Toss back in frige if it gets sticky.

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Reviewer:

Nancy

Home Town: Philadelphia, Pennsylvania, USA

Reviewed: Feb. 25, 2012

These were better than I thought they'd be! I was looking for a different taste, so I spiced mine with only garlic salt and kept true to the 1/2 cup cheddar, fearing they'd be flavorless. They certainly weren't. I like cheese, but not much of it at once, so these were perfect. They're just between crunchy and chewy, which was a slight disappointment at first but they've definitely grown on me as I can't stop eating them (and they're much better after cooling). The only con I have is that they're packed with fat, obviously due to the butter. I wonder how they'd come out with low-fat/unsalted.

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Reviewer:

Falula

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Feb. 23, 2012

Fantastic recipe! Great base recipe that we can do so much with to get variety :) I did not have cheddar cheese so I used 1 C of shredded parmesan instead. Wonderful flavor! Can't wait to try this recipe w/ Cheddar as well as Pepper Jack for a little kick! Thank you so much for sharing and thanks to all the people who left helpful reviews!

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Reviewer:

viktoria

Reviewed: Jan. 28, 2012

Easy to make...seasoning required adjusting to taste. Made it with sharp cheddar cheese and another batch with hot pepper blend cheese. Be sure to roll out to thickness as stated in the recipe. Definitely will make these again.

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Reviewer:

Scooter49

Reviewed: Dec. 15, 2011

I followed the other reviewers suggestions by cutting the butter to 1/2 cup and doubling the cheese. I used whole wheat flour too, and my allergic-to-health-food husband and picky son didn't notice. They turned out fantastic! Really addictive, and taste so much like cheese-its! The thinner they're rolled the crispier and better they are. Update: so many people complained this was too much like a pie crust, so I decided to utilize that idea. However, I made a pot pie and had a lot of trouble getting this dough to become crispy as a crust should. It was tasty, but I will stick to using this for crackers.

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Reviewer:

Lulu

Cooking Level: Intermediate

Reviewed: Nov. 23, 2011

As a pie crust, I give this a 5 plus! It's peppery, cheesy flavor would be great for a quiche. As a cracker...no. There is nothing 'crackery' about this unless you like eating left over baked pie crust. However, and if you do like pie crust than role it out translucent thin to get that cracker type texture (although it will stay taste like a really thin pie crust).

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Reviewer:

rexinnb

Reviewed: Oct. 11, 2011

The crackers are very easy to make and are light. They are not as cheesy as I would like, but I tweek it a little more each time. This last time I used my silicone mat and saved a lot of time. My crackers were on my mat from rolling out until I placed them in a container. Since they do not spread, I waited until cooled to break up.

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Reviewer:

kccc5298

Reviewed: Sep. 7, 2011

These are good with parmesan and american cheese instead of cheddar and tomorrow I'm going to try a batch with mozzarella. When Hurricane Irene was about to hit I had over half a pound of American cheese in the fridge. I made 4 half batches, each with different seasonings, and was able to eat them and avoid throwing out the cheese even though my power went off for 22 hours (and I was lucky at that). Try cayenne with paprika, onion powder or curry powder. Those of you who double the cheese, you are right. It's better. I'm going to try and cut the butter like somebody here posted. Another flavoring tip: mix 1/4 tsp each garlic powder (not salt), onion powder (not salt), paprika, cayenne, oregano, black pepper and thyme. Nice little bite on the tongue.

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Reviewer:

huh?

Reviewed: May 27, 2011

It was a really easy recipe to follow and the resulting crackers were delicious. I had never made crackers before so I was a little nervous, but my friends and family loved them! I rolled the dough out and cut it into shapes with a cookie cutter, it worked well and the crackers held their shape in baking. Definitely recommend this recipe.

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