If you have a small food processor, place all of the ingredients in the processor bowl and process until the ingredients becomes a dough.
If you do not have a small food processor, grate the cheese and mix the ingredients in a bowl until the ingredients becomes a dough.
The dough will be sticky.
Get 4 wooden pencils that are of the same thickness - around 1/4 inch thick. Get a rolling pin and a piece of plastic food wrap that is a little over 2 feet long.
Dump the dough on one side of the plastic wrap. Fold the other half of the plastic wrap over the top. Press the dough down a bit with your hands. Lay 2 pencil on each side of the dough, not all four sides, but 2 pencils on one side and 2 on the other side. The pencils will support the rolling pin and cause the dough to be rolled out at an even thickness. So - with the pencils supporting the rolling pin, roll out the dough. It is important that the dough be rolled at an even thickness so that each cracker will get done about the same time.
Lift the plastic wrap off the top and with a pizza cutter, cut the crackers to the size that you desire - around 1 inch square, more or less. Place your hand under the plastic wrap that the dough is sitting on to loosen the cut dough pieces and place each one on a cookie sheet about 3/4 of an inch apart. Place in the oven (350 degrees Fahrenheit) and bake for 18 - 20 minutes.
Place the crackers on a paper towel in an air-tight container. Eat within a few days. Note: the crackers will be more flavorful and crispy when completely cooled.
5 ounces is an odd number, normally it would be 4, but 4 ounces of cheddar simply did not have enough flavor. To get the exact amount, use a scale.
This is how I weigh ingredients.
I'll use the cheese for this tip:
1st: Open the cheese package.
2nd: Lay the cheese, opened package and all, on the scale.
3rd: Turn the scale on or reset it so that with the cheese on the scale, it reads zero. Do not reset the scale at any time during the following steps.
4th: Remove the cheese from the scale. Cut a piece off of the cheese - as close to the amount that you need as you can estimate.
5th: Put the opened package of cheese back on the scale. Read it - the scale will tell you how much you cut off. If you need to cut off more cheese, do so, then place the cheese back on the scale.
When the scale reads - 5.0 oz., then you have cut off 5 ounces of cheese.
Recipe from Homeschoolforms.com, Site Maintained by Donna Young, of DonnaYoung.org