Homemade Cheez its

 Homemade Cheez its

Homemade cheez-its crackers! Get the kids involved for this simple to put together cracker recipe that they are sure to beg for in their lunch boxes or for an after school snack. This sophisticated homemade cheese cracker recipe made with our Organic All Purpose flour will make your next charcuterie board or midnight snack taste even more elevated.

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!