I love cheese, mmmm I love cheese and I am a bit of a fan of crackers too, combine them and you end up with these cheesy seed crackers. They are easy to make and are that type of fill you up cracker rather than light and paper-like, these guys are therefore great for kids lunchboxes as they pack a hit in both taste and nutrition
A couple of things you should know. Changing the flour in these cheesy seed crackers from plain white flour to wholemeal flour make a big difference. If this is the first time you are making them for kids I would go white or a 50;50 mix as full wholemeal flour in this cracker recipe leads to quite a strong taste. My eldest is fine with them but my younger prefer them with plain four.
Also a note on oil, I like these cheesy seed crackers made with extra virgin olive oil. But this does give the crackers quite a strong flavour, so you and your kids might prefer them with a milder tasting oil.
This is the second cracker recipe on my site, my other is my chickpea and oat crackers, they have been really really popular and great if you are looking for a wheat free option.
Cheesy Seed Crackers
Yield 36 Crackers
- 100g flour
- 150g grated cheddar
- 40g sunflower seeds
- 40g pumpkin seeds
- 3 tbsp oil
- 1-2 Tablespoons water
- Place flour and cheese in a food processor, blitz to a fine crumb
- Add seeds, blitz again until very fine,
- Slowly add oil
- If the mix has not come together add water until it forms a soft ball, the texture should be a little like playdough, I find you need a little more water with wholemeal flour
- Form the dough into a ball
- Place on a baking paper lined tray, place a second piece of baking paper on top and roll the dough out until it is about 5mm thick
- Cut into crackers, you can either use a cookie cutter or just a knife and cut into squares, both work fine
- Bake at 180 degrees Celsius (360 Fahrenheit) for 20 mins, check after 15 mins just in case though, you want to check the base, the base will be golden when done.
- You can use wholemeal flour or plain flour but the wholemeal flavour has a much stronger flavour and coarser texture, so if your children are trying these for the first time I would try plain.
- I use extra virgin olive oil when making these crackers, but a milder flavoured oil may be better for children