Homemade Cheez-Its
by kazmataz in Cooking > Snacks & Appetizers
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Homemade Cheez-Its
I'll be the first to admit that I have a problem. A big, delicious, cheesy problem. I adore Cheez-Its. But the other day I looked on the side of the box, and was horrified by the nutrition facts and ingredients. Chemicals I can't pronounce? Serving size of only 27 crackers? No. Thank. You.
Well here's an insanely simple way to make one of the greatest snacks known to man (yeah, I went there. What'cha gonna do?) in your own kitchen. Read on, fellow cheese-lover.
Well here's an insanely simple way to make one of the greatest snacks known to man (yeah, I went there. What'cha gonna do?) in your own kitchen. Read on, fellow cheese-lover.
Cheese Please!
Don't you love simple recipes? Me too. All you need to make your own Cheez-Its is:
If you want to get creative here, go for it! The cayenne adds a bit of a kick, which is great. Maybe give parmesan garlic a whirl, or try your hand at their Tabasco hot & spicy variety.
Note: in these pictures I'm making a double batch. Don't worry when it looks like you have less crackers than me - you do.
- 1 cup flour
- 4 tablespoons of cold butter, cut into small pieces (not melted)
- 8 oz. shredded sharp cheddar cheese (orange if you can)
- 3/4 teaspoon of salt
- 1/4 teaspoon of cayenne pepper
- cold water
- oven
- food processor
- parchment paper
- cookie sheet
- rolling pin
If you want to get creative here, go for it! The cayenne adds a bit of a kick, which is great. Maybe give parmesan garlic a whirl, or try your hand at their Tabasco hot & spicy variety.
Note: in these pictures I'm making a double batch. Don't worry when it looks like you have less crackers than me - you do.
Chop
Before moving forward, preheat your oven to 350 degrees.
Now simply combine all your ingredients in your food processor (or in a bowl first, if your food processor's really small). Pulse until crumbly.
Now simply combine all your ingredients in your food processor (or in a bowl first, if your food processor's really small). Pulse until crumbly.
Make Dough
Once you have a cheesy crumble, add cold water by the tablespoon and mix until it comes together into a dough.
Roll into a ball, wrap in plastic wrap, and freeze for at least 30 mins.
Roll into a ball, wrap in plastic wrap, and freeze for at least 30 mins.
Roll
The colder your dough, the easier it will be to handle. So be sure to wait the full 30 mins.
Take the hard dough out of the freezer and place between two sheets of parchment paper. Or wax paper. I didn't have either of these so used aluminium foil. Don't do this, if you can help it.
Grab your rolling pin, and flatten dough until it's about 1/8 of an inch.
Take the hard dough out of the freezer and place between two sheets of parchment paper. Or wax paper. I didn't have either of these so used aluminium foil. Don't do this, if you can help it.
Grab your rolling pin, and flatten dough until it's about 1/8 of an inch.
Cut Into Squares, and Bake
Line your cookie sheet with parchment paper. Again, I didn't have any, so I used aluminium foil that was buttered-down.
Transfer your thin sheets of dough onto the pan, and then cut into small squares with a knife, pizza cutter, pastry wheel, or whatever else you fancy.
Sprinkle with salt, and bake (at 350) for 20-25 mins, until the bottoms are golden brown.
Transfer your thin sheets of dough onto the pan, and then cut into small squares with a knife, pizza cutter, pastry wheel, or whatever else you fancy.
Sprinkle with salt, and bake (at 350) for 20-25 mins, until the bottoms are golden brown.
Serve and Snack!
Once your house smells of cheesy-goodness, and your crackers have reached a nice golden hue, take them out of the oven. Test for crispiness, and keep baking if needed.
If everything feels right, let them cool a bit and start munching! Enjoy!
If everything feels right, let them cool a bit and start munching! Enjoy!