Monday, May 20, 2013

Homemade Cheez Its




My son has always been really good at sharing.  Even when he was a toddler, he was always willing to give things to other people, even with his favorite foods.  When I make cookies for him, he shares them with his friends and dorm mates and they’re usually gone within a few hours.  When I make these cheez its, though, he hides them because he likes them that much.  I have to agree…





Once the crackers are frozen solid, they can be stored in the freezer for up to a month



Homemade Cheez Its

8 oz.  extra sharp cheddar, Gruyere, Parmesan or Jalapeno Jack cheese,
         coarsely shredded
4 Tbsp.  unsalted butter, at room temperature
1 tsp.  kosher salt
1 C.  all-purpose flour
2-4 Tbsp.  ice water


1. In the bowl of a stand mixer fitted with a paddle attachment, mix the cheese, butter, and salt.  Add the flour and mix on low (dough will be pebbly).  Slowly add the water and mix as the dough forms a ball.

2. Pat the dough into a disk, wrap with plastic wrap, and refrigerate for at least an hour, but up to 2 days.

3. Preheat the oven to 375 F.  Line two baking sheets with parchment paper.  Roll into a very thin (1/8 inch or less) rectangle. Using a fluted pastry cutter, cut the rectangles into 1-inch squares, then transfer them to the baking sheets.  Using a toothpick, poke holes in the center of the crackers to give them an authentic look.  Place the baking sheet in the freezer for at least 30 minutes.

4. Bake for 15 to 19 minutes or until puffed and browning at the edges (I tend to brown them well because my family likes them extra crispy).  Watch carefully, as the high fat content of the crackers makes a fine line between golden delicious and burnt.  Immediately move the crackers to racks to cool.

Recipe adapted from Better Homes and Gardens

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