Whole Wheat Cheddar Crackers

These homemade cheddar crackers are so incredibly easy and yummy!  They also have the added bonus of being real.  No added chemicals, preservatives or other such non-food additives that have crazy names that I'm not sure how to pronounce:)  I feel better feeding my 9 month old these verses something pre-packaged!  But, they are also a hit with the adults!  I took these to the lake last weekend and did not bring a single one home!  So, I just mixed up another batch of dough that is chilling in my fridge as I type.  Which is another thing I love about this recipe.  You can spend a quick 15 minutes making the dough...and do the baking later...like the next day if you run out of time, which I always do:)  Hope you enjoy these too:)

Whole Wheat Cheddar Crackers 

(adapted from Gooseberry Patch "Seasons for Sharing")

• 2 cups finely shredded sharp cheddar cheese (I used natural Cabot brand from Sam's, it is so creamy and doesn't have added color or other unnecessary ingredients)
• 1/2 cup butter, softened
• 1 1/2 cups flour (I used freshly ground soft white wheat, aka "whole wheat pastry flour", or "whole white wheat flour"
• 1/4 tsp. cayenne pepper
• 1/2 tsp. garlic powder
• pinch of salt
• enough milk to form crumbly dough into a ball (roughly a tsp. or two)

With a hand-held electric mixer, blend together butter and cheese.  Add remaining ingredients except milk and mix well.  At this point, my "dough" was still very crumbly and dusty.  So, I just dribbled in a little milk until the crumbles stuck together.  Form dough into ball. Cut ball in half.  Form two logs with desired circumference.  Wrap in plastic wrap.  Chill for at least an hour.  

 

Unwrap chilled cracker logs.  Slice 1/4 thick pieces.  (This sounds thick but they actually baked nicely...I'm sure you could cut thinner slices if you'd like)

Place slices on cookie sheet.  Bake at 350° for 15 minutes.  Cool on wire rack.  Store in airtight container in fridge for a week or in freezer for up to 3 months.  Makes about 4 dz.