With just 6 ingredients, you’re about to make a truly sensational Homemade Cheez Its Recipe!
Following is another fun Homemade Cheez Its Recipe and guest post
by Veronica at CookingMorningNooNight… enjoy!!
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).
My uber-picky son ate almost my whole batch which is why I regret not doubling the recipe. Please omit pepper if your kids have an aversion to spicy things. But please, please try these!
They whip up quickly and are a fantastic snack for kids (and adults)! Also, since Superbowl weekend is right around the corner they would be a great game day snack!
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!
Homemade Cheez Its Recipe
- 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.
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!
And 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!
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Carrie says
April 9, 2018 at 6:12 amI don’t have a food processor. How successful would mixing with my hands be?
Meghan says
April 17, 2012 at 12:46 pmJust made these! Super easy & super tasty. I do need to invest in the neat edge cutter…it makes them do much prettier!
Andrea Miller says
February 12, 2012 at 6:45 pmI made these tonight using whole wheat flour and they are absolutely amazing! My husband’s favorite snack is cheez-its, and I’m glad I can make them for him now. Thanks for posting this!
Jocelyn Dorsey says
January 31, 2012 at 9:58 amOh! I HAVE to try these! We are huge cheez-its fans.
Diane says
January 31, 2012 at 8:53 amI can’t wait to try these on Friday when my grand daughter comes over. Thanks so much for sharing your recipe 🙂
Veronica says
January 31, 2012 at 9:55 amOh how fun! Enjoy making them… its so great to bring kids into the kitchen!
Jennifer says
January 31, 2012 at 9:52 amCan skim milk be used instead of whole milk?
Veronica says
January 31, 2012 at 9:56 amCan I suggest using fat free half and half?