Whole Wheat Cheddar Snack Crackers

Making your own 'Cheez-It' or Goldfish type crackers seems silly doesn't it?    There are 18 ingredients listed for their White Cheddar variety, including MSG and artificial flavors.  So not necessary!  This recipe has FIVE ingredients--yep--five.

And the flavor is unmistakably Cheez-It-y.

My daughter and her boyfriend said they were better tasting than the box alternative.  I am sure they weren't saying that to make me feel good.

It does take longer to make than just opening a box. You got me there.  But this is a 2 stage recipe, with each stage justing taking several minutes.  You can do it.  I know you can.

Whole Wheat Cheddar Snack Crackers
1 c. whole wheat flour
3/4 t. salt
1/2 t. pepper
4 T. cold unsalted butter, cut in small chunks
8 oz. grated cheddar cheese (I shredded a block of white cheddar to avoid the added orange coloring.  Don't use the bagged cheese if you can avoid it!)
3-4 T. water

Combine flour, salt and pepper in a food processor.
Add cold butter and pulse until it is coarse and grainy.
Add the cheese a bit at a time and pulse again until coarse and grainy.
Add the water one tablespoon at a time and mix until it forms into a ball.  It will take about a minute or so.
Remove the dough from the processor, wrap in plastic and refrigerate for at least 30 minutes.  You can even wait until the next day if you want to!

Put the dough between layers of wax paper and roll it out until it is 1/8 of an inch thick.  (I divided the dough into 3 parts and rolled in smaller batches.)
Cut in squares, triangles, or use a little cookie cutter to make fancy shapes.  (A pizza cutter works great!)
Bake at 350 degrees on a cookie sheet lined with parchment paper for 10-15 minutes. (Mine took about 12 minutes but of course it depends on your oven)

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Comments:
c = cup
T = Tablespoon
t = teaspoon

Specific ingredients I used:
King Arthur 100% whole wheat flour
unsalted organic butter
sea salt

You can use regular flour if you really want to.  It will still work.
Ditto for orange cheese if you want to mimic the color of your box snack.

Try to stick to 1/8 of an inch in thickness.  Thicker crackers will be more doughy.  If you want them more 'bread-like' go for it, but I would still stick to under 1/4 inch for that as well.  They do puff up!