One thing I’ve discovered in having a boy is that he eats an enormous amount of food throughout the day.  He’ll have just finished breakfast 10 minutes before and he’ll be asking for a snack.  It’s a little mind blowing that such large quantities of food can fit in that little body.  So I am constantly thinking of ways to make his snacking healthier and more varied.  One answer…homemade whole wheat cheese crackers.

Yes, I do realize that these are not shaped like little goldfish, but how many of us really have goldfish cookie cutters?  I happen to have a mini duck cookie cutter and that’s what I use.  This recipe is beyond simple and it yields a significant amount of crackers.   The nice thing is that not only are they a kid pleaser, you won’t be able to stop eating them yourself. Well, maybe that’s not so nice actually.  You can really use any kind of cheese and feel free to use all-purpose flour if you don’t have whole wheat.

Homemade Cheese Crackers
adapted from Country Living

1 cup whole wheat flour
1/4 tsp. salt
1/2 tsp. ground pepper (optional)
4 Tbs. cold unsalted butter, cut into small pieces
8 ounces grated cheddar cheese
3-4 Tbs. water

In the bowl of a food processor, combine the flour, salt and pepper. Add the butter and pulse until the butter is broken up and the mixture has a medium crumb. Gradually add the cheese and pulse until is also has a medium crumb. Pour in the water a tablespoon at a time and pulse each time until it forms a dough ball. You may not need all of the water. Turn out onto saran wrap and form into disk. Refrigerate for as little as 20 minutes or as long as overnight.

Preheat the oven to 350°F. Remove the dough from fridge and roll out dough onto a lightly floured surface. I also will roll between two pieces of saran wrap or wax paper for easier clean up. Roll to 1/8″ and cut into desired shapes. Place the shapes on a cookie sheet and sprinkle with some sea salt.  Bake for 15-20 mins or until golden brown. I always remove and check a cracker for crispness after the 15 minute mark.