My sister in-law, Sarah, got us hooked on Cheeze-its. When they come to visit, we always stock the cabinets with a few boxes. She will be so excited when I make Homemade Cheez-its for her.
The recipe gets the flavor of Cheez-its just right. I made mine just a bit too thick. The thinner ones in the batch had such a nice crunch. Don’t get me wrong, the entire batch tasted great and went quickly.
- 8 oz sharp cheddar cheese, coarsely shredded
- ½ stick unsalted butter
- 1 cup all purpose flour
- 2-4 Tbs cold water
- Sea salt
- Let butter sit out until it is room temperature.
- In a bowl, mix room temperature butter and cheddar cheese until combined.
- Mix in the flour. The dough will be dry and pebbly.
- Slowly add cold water and continue to mix until dough forms a ball.
- Pat the dough into a disk, wrap in plastic wrap and refrigerate for at least an hour.
- Preheat oven to 375º.
- Line two baking sheets with parchment paper.
- Divide the dough in half.
- Roll each very thin, ⅛ inch or less.
- Cut into 1 inch squares using a knife or fluted pastry cutter.
- Transfer to baking sheets.
- Punch a whole in the center of each square using a chopstick.
- Sprinkle with sea salt, to taste.
- Bake for 15-17 minutes, until golden brown. Keep a careful eye on them. They can burn very quickly.
- Place crackers on cooling racks immediately.
After they cooled, I stored them in a ziplock bag. When I went to eat them later, they had gotten soft. I put them back in the oven for a few minutes and they were just as good as they were fresh.
Enjoy, Jerry & Roni !!!
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