I get such a kick out of turning store-bought favorites into homemade delights. From graham crackers to macaroni and cheese to Goldfish, if I can I’d rather make them than buy them. It saves a little bit of money, and I like knowing what goes into the foods my family eats.

Like most kids, my son loves “fishy crackers,” so I was excited when I stumbled upon Catherine McCord’s recipe for whole-wheat cheddar crackers in her Weelicious Lunches cookbook. Like I was hoping, they provided a similar “fishy cracker” taste and thanks to a nifty little fish-shaped cookie cutter I picked up on a trip to Grand Marais, I was able to reproduce my son’s beloved snack.

Depending on the size of your cookie cutter, this recipe will produce a lot. Which is good, because they didn’t last too long in our house. Enjoy!

 

Whole-wheat cheddar crackers

 

Ingredients

• 2 cups grated cheddar cheese

• 1 cup whole-wheat flour

• 1 tablespoon of your favorite salt-free, herb seasoning

• 6 tablespoons unsalted butter, chilled

 

Directions

1. Preheat oven to 400 degrees.

2. Place the cheddar cheese, flour and seasoning in a food processor and pulse to combine.

3. Add the butter and pulse until a ball forms.

4. Roll out the dough to quarter-inch thick on a floured or parchment-covered surface. Slice the dough into crackers or cut out your desired shapes with a cookie cutter.

5. Place the crackers on a parchment-lined baking sheet and bake for 12 to 15 minutes or until they start to turn golden.

6. Cool and serve. Store in a covered container for up to two weeks.

 

Tip

• When the dough gets too warm it’ll become difficult to work with. Putting it in the refrigerator for a spell makes it easier to use.