earlier this week i added a page to my blog. it’s called wish list and it’s a list of all of the recipes i hope to try out. tonight i had the chance to cross off one thing off the list, homemade cheez-its. i’ve wanted to try my hand at homemade crackers for a while now and this recipe seemed like a good place to start off since it was pretty simple. luckily it turned out great! i used extra sharp white cheddar which made the crackers really flavorful. plus they are really light and flaky. all in all they are much better than the regular cheez-its you would buy at the store. i can’t wait to try out other cracker recipes!
Homemade Cheez-Its
from Ready Made
Ingredients
- 8 oz extra-sharp cheddar cheese, coarsely shredded
- ½ stick unsalted butter, at room temperature
- 1 t kosher salt
- 1 c flour
- 2 T ice water
Directions
- In the bowl of a stand mixer fitted with the paddle attachment, mix the cheddar, butter, and salt until soft and combined. Add the flour and mix on low speed (the dough will be dry and pebbly). Slowly add the water and continue to mix as the dough forms a ball.
- Pat the dough into a disk, wrap tightly with plastic wrap, and refrigerate for at least an hour.
- Preheat the oven to 375˚F. Line two baking sheets with parchment paper or Silpats.
- Divide the dough into two pieces and roll each into a very thin (1/8 inch or less) 10 x 12-inch rectangle. Using a fluted pastry cutter, cut the rectangles into 1-inch squares, then transfer to the baking sheets. Use the tip of a chopstick to punch a hole into the center of each square.
- Bake for 15-17 minutes or until puffed and browning at the edges. Watch carefully, as the high fat content of the crackers makes it a fine line between golden delicious and burnt. Immediately move the crackers to racks to cool.
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miki's kitchen 
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