I never thought a homemade cracker would be so easy to make, or delightful to eat! I especially love that they are homemade and not processed from the store, effectively eliminating a number of preservatives. These are great on their own as a snack or would pair nicely with a cheese ball or mild dip!

Prep Time: 10 minutes

Chill Time: 4 hours or overnight

Bake Time: 10 minutes

Total Time: 4 hours, 20 minutes

Makes about 32 crisps

• 2 cups (8 oz) shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup butter, softened
• 3 Tablespoons water
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1 cup quick-cooking oats
• 2/3 cup roasted salted sunflower kernels

• In a medium bowl, combine cheddar and Parmesan cheeses, butter, and water until well mixed.
• In a separate bowl, combine flour and salt. Add to cheese mixture.
• Stir in oats and sunflower kernels.
• Knead dough until it holds together. Shape into a 12 inch roll.
• Cover with plastic wrap and chill for 4 hours or overnight.
• Preheat oven to 400 degrees Fahrenheit.
• Allow to stand at room temperature for 10 minutes before cutting into 1/8 inch slices.
• Place on greased foil-lined baking sheets.
• Bake 8-10 minutes or until edges are golden.
• Slide crackers with foil off baking sheets to wire racks to cool.

• I highly recommend using block cheese and grating it yourself versus buying packaged shredded cheese. The flavor is so much better.
• I have not tried it, but these could be made gluten free by using a gluten-free flour instead of all-purpose. I like the cup for cup brands (1:1 ratio), such as King Arthur.

I got this recipe in a holiday food gift magazine a number of years ago and hadn’t tried it until this year. I’ll be making them again and keeping the recipe in mind for any dips or spreads that would pair well with a cheesy cracker.