Homemade Cheese Crackers

What kid doesn’t love cheese crackers? Surprise your little ones with the best ones yet in their back-to-school lunches this year. These crackers are so tasty, with none of the junk store bought ones have, and come together incredibly easily with ingredients you likely already have at home.

Ingredients

1.5 cups shredded sharp yellow cheddar cheese
1 cup all-purpose flour
1.5 teaspoons cornstarch or tapioca flour
1/4 teaspoon fine salt
4 tablespoons cold butter, cut into 4 chunks
2 tablespoons California Olive Ranch EVOO
2 tablespoons cold water
Flaky salt for sprinkling

Instructions

To a food processor, add shredded cheese, flour, cornstarch, and salt. Process together for about 30 seconds until cheese is broken into small pieces.
Add butter, California Olive Ranch EVOO and water and process again until a ball of dough forms.
Divide ball of dough in half and shape each half into 6 by 6 inch squares.
Wrap each square in plastic wrap and place in fridge for at least 45 minutes, until firm.
After 45 mins, preheat oven to 350F.
Line two baking trays with parchment paper.
Using a rolling pin, roll each dough square out to about 1/4 inch thickness, roughly a 9 by 9 inch square.
Using a pizza cutter, trim off the rough edges of the dough, then slice 1 inch squares into dough.
Using a toothpick or sharp knife, poke one hole into the center of each cracker.
Bake crackers in preheated oven for 18-20 minutes, or until they turn a lightly burnt orange color.
Remove crackers from oven and let cool to room temperature before handling and breaking apart.
Crackers last up to about 1 week, store them in a bag or jar that is slightly open- if sealed very tightly they will lose their crunch.