Cheesy Crackers!

I love cheesy crackers. LOVE THEM. My nieces love them too, which I imagine is true for any child under the age of 11. But have you ever read the list of ingredients on the back of a box of Cheez-its? Riboflavins, soy lecithin, niacin, etc… Tons of scary words that I don’t think of when I think about delicious cheesy crackers. While perusing the ReadyMade website I came across this recipe for homemade Cheez-its that contains FIVE INGREDIENTS. FIVE! I think for those parents out there who are concerned with their children eating unnecessary chemicals, these crackers are a godsend.

Ingredients:

  • 8 oz extra-sharp cheddar cheese, coarsely shredded
  • ½ stick unsalted butter, at room temperature
  • 1 t kosher salt
  • 1 c flour
  • 2 T ice water

In the bowl of a stand mixer fitted with the paddle attachment, mix the cheddar, butter, and salt until soft and combined.

Add the flour and mix on low speed (the dough will be dry and pebbly).

Slowly add the water and continue to mix as the dough forms a ball.

Pat the dough into a disk, wrap tightly with plastic wrap, and refrigerate for at least an hour.

Divide the dough into two pieces and roll each into a very thin (1/8 inch or less) 10 x 12-inch rectangle. Using a fluted pastry cutter, cut the rectangles into 1-inch squares, then transfer to the baking sheets. Use the tip of a chopstick to punch a hole into the center of each square.

Line a baking sheet with parchment paper and arrange crackers about 1/2 inch apart. Bake at 375 degrees for 15-17 minutes or until puffed and browning at the edges. Watch carefully, as the high fat content of the crackers makes it a fine line between golden delicious and burnt. Immediately move the crackers to racks to cool.

This recipe came from the readymade website. I love this site. You can get lost on it for hours scrolling through the projects and recipes.

  • In the bowl of a stand mixer fitted with the paddle attachment, mix the cheddar, butter, and salt until soft and combined. Add the flour and mix on low speed (the dough will be dry and pebbly). Slowly add the water and continue to mix as the dough forms a ball.
  • Pat the dough into a disk, wrap tightly with plastic wrap, and refrigerate for at least an hour.
  • Preheat the oven to 375˚F. Line two baking sheets with parchment paper or Silpats.
  • Divide the dough into two pieces and roll each into a very thin (1/8 inch or less) 10 x 12-inch rectangle. Using a fluted pastry cutter, cut the rectangles into 1-inch squares, then transfer to the baking sheets. Use the tip of a chopstick to punch a hole into the center of each square.
  • Bake for 15-17 minutes or until puffed and browning at the edges. Watch carefully, as the high fat content of the crackers makes it a fine line between golden delicious and burnt. Immediately move the crackers to racks to cool.
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