Homemade Cheez-Its Recipe
It seemed like everything I could think of to make, though, was stuff that had sugar in it like muffins, granola bars (what good is a granola bar without chocolate chips in it? 🙂 ), and other things like that.
I wanted some type of crackery something to feed them, so I paid a visit to my good friend, Mr. Google.
This Homemade Cheez-Its recipe called my name, so I printed it off, and headed to the kitchen.
This was so easy, and what I love is the fact that I know exactly what I'm feeding my kids! Cheese, flour, butter, salt and water are the sole ingredients of this lovely recipe.
I know you're tired of hearing me ramble on, and are ready for me to just get on with it, right?
Here goes:
| Homemade Cheez-Its Recipe |
- 8 oz extra-sharp cheddar cheese, coarsely shredded
- ½ stick unsalted butter, at room temperature
- 1 t kosher salt
- 1 c flour
- 2 T ice water
- Using a mixer with paddle attachment, mix Cheese, butter and salt until soft and combined.
- Add the flour and mix on low speed (the dough will be dry and pebbly).
- Slowly add the water and continue to mix as the dough forms a ball.
- Pat the dough into a disk, wrap tightly with plastic wrap, and refrigerate for at least an hour.
- Preheat the oven to 375˚F. Line two baking sheets with parchment paper or Silpats.
- Divide the dough into two pieces and roll each into a very thin (1/8 inch or less) 10 x 12-inch rectangle. Using a fluted pastry cutter, cut the rectangles into 1-inch squares, then transfer to the baking sheets. Use the tip of a chopstick to punch a hole into the center of each square.
- Bake for 15-17 minutes or until puffed and browning at the edges. Watch carefully, as the high fat content of the crackers makes it a fine line between golden delicious and burnt. Immediately move the crackers to racks to cool.
I used Cabot Seriously Sharp Cheddar Cheese for ours, and the whole family has been raving about them!
This recipe is definitely a keeper!
Recipe from ReadyMade.com
