Homemade cheese crackers are the most tender, rich, buttery, cheesy
homemade crackers you have ever eaten. My mom tried some of these and said they
tasted like tiny grilled cheese sandwiches. Make them with freshly ground flour and healthy coconut oil, and you can devour these crackers without guilt.
I found this recipe a few years ago in a gluten free cookbook, whose name I have unfortunately since lost.
I made it a couple times, and
then quit because the original recipe called for so much margarine that
it seemed a bit unhealthy.
Then recently I discovered the joys of cooking with coconut oil. This wonderful oil does amazing things for our bodies, including actually lowering cholesterol levels, and strengthening our immunity and digestive systems.
Athletes and body builders prefer coconut oil
because it has fewer calories and is converted into energy much more
quickly and doesn’t linger in the arteries. It also boosts energy. Who
wouldn’t want more of this wonderful oil in their diets?
So with that in mind, I have dusted off this fabulous homemade cheese crackers recipe and am making it again. This recipe calls for a combination of both coconut oil and real butter. I am a firm believer in using real butter in my cooking.
All of our
problems with heart disease didn’t start until we got away from butter
and started eating margarine instead. Butter is much easier to digest
than margarine, and I like its flavor, but if the thought of adding pure
butter to your crackers has you alarmed, use only the coconut oil and
omit the butter.
Cream together the coconut oil, butter (if you’re using it) and the cheese.
Then add the flour and salt and mix well. Add just enough water for the dough to stick together.
Form the dough into a long roll and wrap it in wax or parchment paper. Then chill the dough for at least an hour. You can also freeze the dough for later use.
Preheat your oven to 400 degrees Fahrenheit. Cut the dough into slices
an eighth of an inch thick and place them on an ungreased cookie sheet.
Bake for 8-10 minutes until the crackers are very
This recipe makes about four dozen cheese crackers.