Cheddar Crackers Recipe

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Cheddar Crackers

Barbara Arledge Bynum


Found this recipe in a very old recipe book, when women made their own crackers! I thought this was a wonderful way to adjust sodium and/or eliminate MSG from the crackers we eat, since MSG causes headaches for some in my family!

★★★★★ 1 vote
1 Hr
10 Min


1/2 c
butter or margarine
1 1/2 c
unbleached flour; sifted
1/2 tsp
1 tsp
baking powder
1 pinch
cayenne pepper
2 c
cheddar; extra sharp, finely grated.


1Stir the dry ingredients into a bowl and then cut in the butter to resemble cornmeal.
2Blend in the cheddar cheese with a fork until well blended.
3Mix in the remaining ingredients and shape into 1 and 1/2-inch to 2-inch rolls.
4Chill for 30 to 40 minutes in the refrigerator.
5Slice each roll into slices about 1/4-inch thick.
6Bake on an ungreased cookie sheet at 400 degrees F for about 10 minutes.
7Remove from cookie sheet and let cool. Store the
cooled crackers in airtight containers in a cool place. They will keep for several weeks this way and if you freeze them, they will last indefinitely.

About this Recipe

Course/Dish: Crackers
Other Tag: Quick & Easy