Homemade Cheez-Its
User Reviews
4.5
Homemade Cheez-Its
Description
This Homemade Cheez-Its recipe uses shredded extra sharp cheddar cheese combined with room-temperature unsalted butter and kosher salt to form a flavorful dough. All-purpose flour provides structure, and ice water is added incrementally until the dough comes together smoothly. After chilling for one hour, the dough is rolled very thinly and cut into 1-inch squares with a fluted pastry wheel for a neat finish. Baking at 375°F for 15 to 17 minutes crisps the crackers until they puff slightly and brown around the edges, developing a crunchy texture.
The sharp cheddar imparts a rich, tangy cheese flavor, while the butter contributes to flakiness and a tender crumb. Since the crackers are thin, they bake quickly to a crisp finish. Cooling immediately on wire racks prevents sogginess and ensures maximum crunch. These crackers keep well for several days when stored airtight.
They make a convenient homemade snack, cheese board addition, or accompaniment for soups and salads, offering the classic cheesy bite of Cheez-Its without preservatives or additives.
Ingredients
- 8 ounces cheddar cheese shredded, extra sharp
- ¼ cup butter at room temperature, unsalted
- 1 teaspoon kosher salt
- 1 cup all-purpose flour
- 2 to 3 tablespoons water ice
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment, mix the cheese, butter, and salt on low speed until combined. Add the flour and mix on low until pebbly. Slowly add 2 tablespoons of the water and mix as the dough forms a ball. If needed, add the additional tablespoon of water a little at a time until the dough forms. Pat the dough into a disk, wrap with plastic wrap, and refrigerate for 1 hour.
- Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. Divide the dough into two pieces and roll each into a very thin 10x12-inch rectangle (the dough should be no more than ⅛-inch high). Using a fluted pastry wheel, cut the rectangles into 1-inch squares, then transfer them to the baking sheets.
- Bake for 15 to 17 minutes, or until puffed and browning at the edges. Immediately move the crackers to wire racks to cool completely, then store in an airtight container for up to 1 week.
Notes
- Nutritional information is calculated per individual cracker.
Nutrition Information
Show DetailsNutrition Facts
Serving: 180crackers
Amount Per Serving
Calories 9 kcal
% Daily Value*
| Calories | 9kcal | 0% |
| Cholesterol | 2mg | 1% |
| Sodium | 20mg | 1% |
| Potassium | 1mg | 0% |
| Vitamin A | 20IU | 0% |
| Calcium | 9mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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