Mozarella Cheese Crackers

Adapted from an Amish cook book:

4 cups flour(I used whole wheat)
1 tsp baking powder
1 egg
3/4 cup butter
Add enough milk to moisten the dough
Not a part of the original recipe, but I added two cups of mozzarella cheese.

Mix together, knead out on jelly roll pan, roll if necessary, and salt the top. Cut squares with a pizza cutter or pie crimper, and poke holes in each cracker with a fork. Bake for about 35 minutes at 325 degrees, or at 350 degrees for about 20-25 minutes if no cheese.

I was able to fill well greased two jelly roll pans, but one pan still rolled out a little thick. I'd use about 1/4 less four if you want a thinner cracker. You really need to work this dough out from the middle to the edges. It takes a bit of time, but by using the heels of your hand and fingers, it can be pushed out thin. Any holes you create can be worked back together. I run around the edges and push down the sides as well. This should be done a few times while working the dough, and before you cut and pop it into the oven.


These won't be crisp because of the cheese. Delete the cheese if you want a crisper cracker, or add cheese powder. Cheese powder is a bit expensive, but you can dehydrate it yourself in a food dehydrator.

Update: These cook up with brown cheese bubbles, but taste quite good. A more finely shred cheese, like Parmesan cheese would bake more evenly.

Here is the other cracker recipe that I tried recently:

Homemade Cheese Crackers