Cheddar Snack Bites (Print-Friendly Version)
Salty cheddar and real butter come together with everyday staples for crunchy, craveable cheese crackers you’ll keep reaching for.
# Ingredients List:
→ Dough
01 -
2–3 tablespoons ice water, add if needed
02 -
1 cup all-purpose flour, measured and leveled
03 -
1/2 teaspoon garlic powder
04 -
1/2 teaspoon seasoned salt
05 -
4 tablespoons salted butter, let it get soft
06 -
8 ounces sharp cheddar cheese, shredded up
# Detailed Cooking Steps:
01 -
After baking, grab the tray from the oven and let everything sit right on the pan until totally cool. Pop them in a jar or container with a lid if you want to save some for later.
02 -
Set the little dough squares on the baking tray you prepped earlier. Leave a bit of space between each one. Bake until the edges look a little golden and they're nice and crispy—should take about 12–16 minutes.
03 -
Cut your dough into 1-inch squares using a knife or pizza cutter. Stick a little hole in the center of each one with a toothpick or skewer.
04 -
Dust your countertop with flour first. Split the cooled dough in two, rolling each chunk out so it's about 1/8–1/4 inch thick.
05 -
Get your oven going at 350°F (177°C). While it heats up, lay parchment paper on your baking tray.
06 -
Scoop your dough onto some plastic wrap, pat it into a flat circle, wrap it tight, and let it hang out in the fridge for at least an hour.
07 -
Next, with your food processor, pour in one tablespoon of ice water at a time and pulse just until the dough starts coming together. If it's still a little dry, add another dash.
08 -
Toss the flour into your food processor and pulse a few times. You're looking for the dough to look sort of sandy or crumbly.
09 -
Throw the shredded cheddar, soft butter, seasoned salt, and garlic powder in your food processor. Pulse until the mix gets crumbly.
# Helpful Hints:
01 -
Chilling helps you roll the dough super thin and keeps your crackers crispy.