Homemade Cheez-Its (Cheddar Cheese Crackers)
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 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
- In a food processor, pulse everything except water together until it looks like course crumbs.
- While pulsing, add in water 1 tablespoon at a time.
- Remove from food processor, wrap in plastic wrap and put in refrigerator for at least 20 minutes.
- Meanwhile, preheat oven to 350 degrees.
- 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.
- 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.
- 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.
- *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.
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!