Homemade Cheese-Its


Cheez-Its, as bad as they are for you, will always be a guilty pleasure. The rich cheezy flavor and perfect crunch are so hard to resist. You can imagine my excitement when I came across a recipe (below) for Homemade Cheese-Its, which meant I could have them all the time and somewhat control my salt intake. These Homemade Cheese-Its are surprisingly simple, yet time-consuming, to make. Mixing the dough is easy, but rolling the dough out thin enough and transferring all of the delicate little cookie cutter letters (I used these) to the baking sheet requires patience and time. However, the end result is delicious, and having little cheese letters is perfect for soup and snacking throughout the day. If you are a cheese lover, you will enjoy these homemade treats.


Homemade Cheez-Its Recipe (Recipe from Better Homes and Gardens)


8 ounces extra sharp cheddar cheese, coarsely shredded
1/2 stick unsalted butter, at room temperature (4 tablespoons)
1 teaspoon kosher salt
1 cup all-purpose flour
2 tablespoons ice water


1. In the bowl of a stand mixer fitted with a paddle attachment, mix the cheese, butter, and salt. Add the flour and mix on low (dough will be pebbly). Slowly add the water and mix as the dough forms a ball.
2. Pat the dough into a disk, wrap with plastic wrap, and refrigerate for an hour.
3. Preheat the oven to 375 F. Line two baking sheets with parchment paper. Divide the dough into two pieces and roll each into a very thin (1/8 inch or less) 10×12 inch rectangle. Using a fluted pastry cutter (or cookie cutters to make fun shapes), cut the rectangles into 1-inch squares, then transfer them to the baking sheets.
4. Bake for 15 to 17 minutes or until puffed and browning at the edges. Watch carefully, as the high fat content of the crackers makes a fine line between golden delicious and burnt. Immediately move the crackers to racks to cool.

{Photos by Lauren}


4 thoughts on “Homemade Cheese-Its

  1. Pingback: Homemade Tomato Soup |

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