Am I totally psychotic if it drives me nuts that Cheez-its is spelled with a Z?

Don’t answer that.

Did you know that the best combination in the world (okay…maybe “the world” is a bit of an exaggeration) is Cheez-Its and Diet Coke?

The Cheez-Its are best if they are on the extra brown side, and the Diet Coke is best out of a can. Trust me on this one. But let’s not talk about health-factors here, please.

When I got my assignment for the Secret Recipe Club (SRC) this month, I was thrilled because I love Erin’s site: Dinners Dishes and Desserts. As always, I had a difficult time choosing a recipe–she had so many great ones to choose from! I’ve yet to be disappointed with a recipe from the SRC–they are always great. However, when I saw her recipe for homemade Goldfish crackers, I knew I had a winner.

And it wasn’t only because I had all the ingredients in the house.

Although…that was a major factor in my decision.

Continuing with the theme of laziness, I didn’t feel like messing with a homemade goldfish cracker-cutter like she did, but I did have a new pastry wheel that I was itching to try out. So I made Cheez-Its. Or Cheese-its, if you will. Sorry! I gave in to the psychotic-ness. I also added a bit of ground mustard just to deepen the flavor a bit–you can’t really taste it but I think it adds a little something.


Homemade Cheez-Its

Homemade Cheez-Its are much easier to make than you might think.


  • 1 cup all-purpose flour
  • 4 tablespoons unsalted butter, cut into small pieces
  • 8 ounces sharp cheddar cheese, grated
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground mustard (optional)
  • 2 tablespoons cold water


  1. In a food processor, pulse everything except water together until it looks like course crumbs.
  2. While pulsing, add in water 1 tablespoon at a time.
  3. Remove from food processor, wrap in plastic wrap and put in refrigerator for at least 20 minutes.
  4. Meanwhile, preheat oven to 350 degrees.
  5. Roll out dough (quite thin–I think mine would have been slightly better had they been a bit thinner) and cut into squares. Use a toothpick, or the end of a scissors (I had to improvise, the toothpick wasn’t making a big enough hole for my liking) to poke a hole in the middle of each cracker.
  6. Place crackers on lined baking sheet (I used Silpat and parchment paper–both were fine). You can place them fairly close together, as they do not really expand.
  7. Bake for 13-15 minutes or until crispy. Mine could have gone a bit longer–they aren’t quite like the crackers you buy in the store.
  8. *note: I used my food processor shredder blade to shred an 8 ounce blade of cheese. It takes about two seconds…and since I was already getting the food processor dirty, it was a no-brainer.

Adapted from Dinner Dishes and Desserts, original recipe from In Katrina’s Kitchen

All images and text ©Rachel Cooks.



Verdict: I especially loved these hot out of the oven, although they do keep quite well in an air-tight container. Great cheddar flavor!
Husband’s take: He liked them, but didn’t chow down.
E’s take: Loved them! She knows a little sign language so she kept signing/speaking: “More, more, more!”
Changes I would make: None are necessary but these are a great starting point for tons of fun variations. My wheels were spinning as I was making them of additions and changes I could make.
Difficulty: So, so, so easy!