Homemade Cheez It Crackers
These DIY cheese crackers are crispy, golden brown, and full of delicious flavor! They're easy to make ahead, and perfect for parties, game days, tailgating and snacking.
Equipment
- stand mixer
- Rolling Pin
- Parchment paper
- Baking sheet
Ingredients
- 8 ounces grated sharp cheddar cheese
- 3 tablespoons unsalted butter at room temperature
- 1 tablespoon organic vegetable shortening
- 1 teaspoon sea salt
- 1 cup all purpose flour
- 4 tablespoons ice water
Instructions
- Combine the cheese, butter, shortening and salt in a food processor or in the bowl of a stand mixer fitted with the paddle attachment.
- Add the flour and pulse or mix on low speed until the mixture is combined and resembles coarse crumbs.
- Slowly add the ice water, 1 tablespoon at a time, with the mixer or food processor running, until the dough just begins to clump together. You may need less or more water depending on your ingredients and conditions.
- Gather up the dough and pat it into three disc shapes, about 4 inches in diameter. Try not to overwork the dough.
- Wrap the discs tightly in waxed paper or parchment and refrigerate for at least an hour, or until you’re ready to bake the crackers. The dough can be refrigerated like this for up to 3 days.
- Preheat the oven to 350 degrees F. Let the dough sit out at room temperature for about 20 minutes, and cut a piece of parchment paper to fit your favorite baking sheet.
- Gently roll the dough, patting edges smooth as you go, until it is about 1/8 inch thick.
- Using a ruler to measure, cut the dough into 1 inch squares. You can use a pastry cutter, pizza cutter, or sharp knife. Poke a hole in the center of each cracker with a skewer.
- Use a sharp spatula to separate the crackers gently on the parchment paper and transfer the whole paper to a baking sheet. Bake the crackers for about 12 to 13 minutes, or until lightly browned around the edges.
- Cool on the pan for about 5 minutes. Serve the crackers warm, or cool to room temperature. Makes about 7 to 8 dozen.
Notes
Store the crackers in a tightly sealed container for up to 5 days. You can also freeze the crackers, tightly wrapped, for up to 2 months.
To refresh the frozen crackers, spread on a baking sheet and cook in a 350 degree F oven until hot, about 5 minutes.
Nutrition
Calories: 224kcalCarbohydrates: 13gProtein: 8gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 40mgSodium: 477mgPotassium: 40mgFiber: 0.4gSugar: 0.1gVitamin A: 415IUCalcium: 204mgIron: 1mg
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