homemade cheez-its

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We love our cheesy snacks around here- Cheez-Its or goldfish- we're not too picky!
We used  this recipe to make our own Cheez- Its at home and they are delish! 
Actually we've made TWO batches this week and are cutting ourselves off for a bit. 
Enjoy!





Homemade Cheez-Its Recipe


INGREDIENTS:

  • 8 oz sharp cheddar cheese, grated
  • 3 Tablespoons of unsalted butter, room temperature
  • 1 Tablespoon vegetable shortening*
  • ½ teaspoon salt
  • 1 cup flour
  • 2 Tablespoons ice water
  • Coarse salt for sprinkling

DIRECTIONS:

  1.  Combine cheese, butter, shortening, and salt in the bowl of your mixer fitted with the paddle attachment. The mixture will be crumbly.
  2. Slowly add flour and then the ice water. You may add a few more drops of water to help it come together but be careful not to add too much. You don’t want a wet dough.
  3. Pat the dough into 2 discs and wrap in plastic wrap and chill for at least 30 minutes (or longer).
  4. Preheat oven to 375⁰F.
  5. Using parchment paper or a silicone mat roll each disc to 1/8 inch or less and cut into 1 inch squares (a pastry wheel or pizza wheel is easiest). Use a toothpick to punch a hole into the center of each square.
  6. If you have difficulty separating and transferring the crackers onto the baking sheet return the parchment paper/mat to the refrigerator for 10 minutes (while you roll out the 2nd dough disc).
  7. Bake for 10 – 15 minutes or until puffed and browning around the edges. If you pull them out too soon and the crackers don’t have the desired crispiness you want then simply return them to the oven for 2-3 more minutes.
  8. Move crackers to a cooling rack. Makes about 7 dozen crackers.

NOTES:

  • The original recipe calls for 4Tablespoons of butter. I used 1 Tablespoon of shortening to help with the crisping. Whatever method you choose just be sure to monitor those last few minutes of baking as these will burn easily. There is a very fine line between done and crisp and overdone and burnt.




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