Homemade Crackers

By Yankee Magazine

Dec 12 2007

A distinctive cheesy-mustardy taste — combined with the nuttiness of the whole wheat — makes these homemade crackers delightfully different. Roll out dough as thin as possible so crackers will be real crisp. Serve with cocktails, dips, or spreads, and use them, crushed, to top casseroles or to coat chicken pieces.


Makes about 4-5 dozen.


1 cup grated sharp cheese
1 stick butter
2 teaspoons Dijon mustard
Cayenne pepper to taste
1-1/2 cups unseasoned bread crumbs, preferably from homemade bread
1/2 cup whole wheat flour (or enough to bind the dough)
1/4 cup milk
1/4 to 1/2 cup sesame seeds (optional)


Mix together all ingredients except milk, water, and sesame seeds, using a pastry cutter or fork. Add milk to make a dough the consistency of pie crust. Freeze dough overnight. Cut in half while still frozen, and after about half an hour roll out and cut into desired cracker shapes. Place crackers on a greased cookie sheet and prick with a fork. Brush lightly with water and sprinkle with sesame seeds if desired. Bake at 350 degrees F for 8 to 10 minutes. Store in a covered container or in the freezer. Warm briefly in the oven to crisp the crackers.