Homemade Cheez its

 Homemade Cheez its

Yield: 80 1-inch crackers

Tools: Stand-up mixer food processor

Download a printable version of the recipe here.

Ingredients: 

120g BSM AP flour  

235g sharp cheddar

58g cold butter

15g cheddar powder

10g nutritional yeast

3g salt

4g onion powder

4g garlic powder

3T ice water

 Food processor method:

Shred the cheddar in a food processor. Add the butter and allow the mixture to cream together. There should be no cheddar bits at this point. In a separate bowl, combine all of the dry ingredients. Add the dry ingredients to the cheddar mixture. Add the ice water one T at a time. Add an additional T of water only if too dry. The dough should be the consistency of Play-Doh and not feel too dry or too sticky.

Stand-up mixer method:

After shredding the cheddar, combine with the cold cubed butter in a stand-up mixing bowl. Using the paddle attachment, cream on medium-high speed until it comes together and you no longer see shreds of cheddar. Add in the dry ingredients and continue to mix on low-medium speed. Add the ice water one T at a time. Add an additional T of water only if too dry. Continue to beat on medium speed until the dough comes together. It should be the consistency of Play-Doh and not feel too dry or too sticky.

Divide the dough into two flattened discs and cover with plastic wrap. Allow to chill for 1 hr.

Preheat oven to 375F.

Roll out the dough onto a lightly floured work surface until the thickness is very thin, about 1/8 of an inch. Cut into 1 inch squares, triangles, or with a small cookie cutter of your choice.

Place the squares ½ inch apart on a parchment-lined baking sheet and with a toothpick prick a hole into the center of each square. Bake for 5 min.

Rotate the pan, reduce the temperature to 325F, and bake for an additional 25 min. Bake an additional 5 min if the crackers feel a tad too soft. Note: They will harden and crisp up once removed from heat.

 Allow the crackers to cool completely before storing in an airtight container. Will keep for 4-5 days in an airtight container if they last that long!