Who’s ready for a Homemade Cheez Its Recipe?? Um… YUM!
Do you love Cheez Its? I know I do. Sweet, salty, sweet AND salty, you name it, I love it. But cheez-its? That’s the ultimate! I mean are you kidding me… have you tried those Duoz with the sharp cheddar and Parmesan cheese. I think I died and went to heaven… Food heaven that is. Have any of you been on Pinterest? I absolutely love that site. Well recently I stumbled upon homemade goldfish crackers and pinned it instantly. Unfortunately, I have no little fishy cutter and wasn’t willing to shell out almost $14 for one (are you joking?) so I adapted them into cheez-its. I added some pepper for a kick but I thought “how good would these be with cayenne, or Parmesan or make BIG ones” I think the options are endless. My only mistake, and trust me on this one, make TWO batches. You won’t regret it (like I do).
- 2 Cups Sharp Cheddar, shredded.
- ¾ Cup flour, plus more for dusting
- 4 tablespoons butter, softened and cut into 4 pieces (I used salted butter, but if you would like to use unsalted use 1 teaspoon salt instead)
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- 1 tablespoon whole milk
- Preheat oven to 350 degrees.
- In a food processor, combine the cheese, butter, flour, salt and pepper in 5-second pulses until the mixture resembles coarse crumbs.
- Add the milk and process until the dough forms a ball, which takes about 10 seconds.
- On a lightly floured surface, using a lightly floured rolling pin, roll the dough into a 13×7 inch rectangle that is about 1/16″ thick. I used a serrated fondant cutter to trim off the sides and make the serrated edges of the crackers.
- Next cut the dough into 1×1 inch squares.
- Transfer the crackers, carefully, to a parchment-lined large cookie sheet.
- Using the dulled end of a skewer make a hole in each cracker and sprinkle with coarse sea salt.
- Bake the crackers on the middle rack for 15 minutes, or until the ends are barely browned.
- Remove from the oven and allow to cool thoroughly on the cookie sheet. (Tip: remove crackers when they are still light as they will darken when cooling on the cookie sheet.)
- Serve at room temperature and enjoy.
The best part: You can double and make them to feed a crowd! And why not make some with Parmesan cheese or spicy cayenne pepper!? The options are endless! Enjoy!
My name is Veronica, and I blog at CookingMorningNooNight.blogspot.com! I have 2 beautiful boys who are my world ,and a supportive husband who motivates me every day! I am a self taught chef and love to be experimental in the kitchen. I love to motivate other people to get in the kitchen and cook for the ones they love!