I just finished making my own homemade Cheez-Its and decided that this is something I must share. My mom told me about this recipe for homemade Cheez-Its on a blog called In Katrina's Kitchen. After reading her post I decided that I too need to make these, especially since Tomas loves Cheez-Its. Now they don't taste exactly like the same things, but they do come pretty close and are very yummy. As I am writing this, Tomas brother Lukas is in the kitchen munching away at them. So if you like Cheez-Its I highly recommend you try making them on your own, especially since they are easy to make. Enjoy :)
Homemade Cheez-Its
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
Combine cheese, butter, shortening, and salt in the bowl of your mixer fitted with the paddle attachment. The mixture will be crumbly. 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. Pat the dough into 2 discs and wrap in plastic wrap for at least 30 minutes (or longer).
Preheat oven to 375⁰F.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. 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). 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. Move crackers to a cooling rack.
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Homemade Cheez-Its
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
Combine cheese, butter, shortening, and salt in the bowl of your mixer fitted with the paddle attachment. The mixture will be crumbly. 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. Pat the dough into 2 discs and wrap in plastic wrap for at least 30 minutes (or longer).
Preheat oven to 375⁰F.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. 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). 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. Move crackers to a cooling rack.
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