Oh man, ask anyone. I LOVE Cheez-its®. Seriously. I purposely do not buy them often because I can’t control myself around them. Luckily, I can get a little crafty and satisfy that craving now. This version is a nice buttery dough, it’s pliable, easy to shape, and tastes so close to the real thing, it’s scary. I hope you enjoy this as much as I did making them.
Recipe 37: Homemade Cheez-its®
Total Time: Under an hour…
Yield: depends, about 80 crackers if you roll them thin enough…
**this recipe is EASILY doubled, it just depends on how much time you have**
- 8-oz block of sharp cheddar cheese (the sharper the better), chilled and grated on the fine side…
- 4 tbsp melted butter (half stick)
- 1 tsp salt
- 1 cup sifted AP flour
- 2 tbsp cold water
- -extra salt for sprinkling on the tops…
If you have a stand mixer, great, if not, this recipe is still totally easy. Combine your cheese and warm butter as well as the salt and whip it until it’s nice and fluffy. Add your flour a half-cup at a time, and then while mixing, carefully add your water in a stream. The dough should easily pull away from the sides of the bowl. Divide in half, press into rectangles, and wrap in plastic wrap. Set in the coldest part of your fridge (usually the back, away from the light), and chill for about 30 minutes.
In the meantime, if you have a silicone baking mat, bust it out. Parchment paper is good too, but I love my silpat. Grab a pastry wheel (fluted edge makes it look more authentic), and a chopstick (or a pocket thermometer) to make the center holes.
Preheat your oven between 350F and 375F (depending on how hot it runs).
Once chilled, remove one of the rectangles of dough and unwrap it. Place it in the middle of your silpat and roll it out as thin as you can, using the pastry wheel to get a nice rectangle. Eyeball-it as you cut the rectangle into inch-wide squares. Use the chopstick to wiggle holes in the middle of each, and pop into the oven.
Bake until the edges start to turn brown (about 20 minutes). They will pull apart and start to separate while they bake, but you may have to gently separate them once they’re cooled.