Aug. 9, 2011 at 8:03pm with 26 notes
homemade cheez-it crackers. i mostly followed From Away’s recipe which is based on the thin chef’s recipe which, in turn, is based on a recipe from Country Living. i also looked at A Cozy Kitchen’s recipe.  there are lots of other (mostly similar) variants around. apparently, a lot of people want to make homemade cheez-its. who knew? for the record: 1 c. flour | 4 tbsp frozen butter, cubed | 1/4 tsp salt | 1/4 tsp cayenne | 8 oz. shredded extra-sharp yellow cheddar cheese | 4-6 tbsp cold water | extra 2 pinches kosher salt mix flour, butter, 3/4 tsp salt, cayenne, and cheese in food processor. pulse until crumbly. add water 1 tbsp a a time and pulse until dough comes together. (i used about 5 tbsp.) wrap dough ball and chill in freezer for 30 min. roll out dough to 1/4” thick, cut into crackers, dock the crackers and dust them with a pinch or two of kosher salt. bake at 350°F for 25 minutes. notes: i rolled the dough out directly on a silpat and used a plastic pizza knife to cut the crackers in place. the crackers took 32 minutes and probably should have cooked another 3 minutes. next time i will try to roll the dough a bit thinner and make slightly larger crackers—but i’ll need to watch the time more carefully.

homemade cheez-it crackers.

i mostly followed From Away’s recipe which is based on the thin chef’s recipe which, in turn, is based on a recipe from Country Living. i also looked at A Cozy Kitchen’s recipe.  there are lots of other (mostly similar) variants around.

apparently, a lot of people want to make homemade cheez-its. who knew?

for the record: 1 c. flour | 4 tbsp frozen butter, cubed | 1/4 tsp salt | 1/4 tsp cayenne | 8 oz. shredded extra-sharp yellow cheddar cheese | 4-6 tbsp cold water | extra 2 pinches kosher salt

  1. mix flour, butter, 3/4 tsp salt, cayenne, and cheese in food processor.
  2. pulse until crumbly.
  3. add water 1 tbsp a a time and pulse until dough comes together. (i used about 5 tbsp.)
  4. wrap dough ball and chill in freezer for 30 min.
  5. roll out dough to 1/4” thick, cut into crackers, dock the crackers and dust them with a pinch or two of kosher salt.
  6. bake at 350°F for 25 minutes.

notes: i rolled the dough out directly on a silpat and used a plastic pizza knife to cut the crackers in place. the crackers took 32 minutes and probably should have cooked another 3 minutes. next time i will try to roll the dough a bit thinner and make slightly larger crackers—but i’ll need to watch the time more carefully.

  1. scarsandall reblogged this from dreams-while-cooking
  2. dreams-while-cooking reblogged this from ackb and added:
    Woah…I need to make these…
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