I told you I that I was gonna make some Homemade Cheez its! One thing is for sure, this recipe is SO yummy!
I have been sitting on this recipe for several months. It comes from an old cookbook that a friend of mine owns. She let me borrow it to look through it and I ran across a bunch of different cracker recipes. This one just really got me all excited because I LOVE cheese crackers.
This recipe calls for sharp cheddar cheese and all I had on hand was mild cheddar cheese. While my crackers are good using the mild cheddar, I do suggest you not use that cheese and get what it says to use–sharp cheddar. They need that extra bite of sharp cheddar to make it taste exactly like a cheese it!
Here is the super-duper, easy-peasy recipe. You will LOVE it. I promise!
- 1 cup all-purpose flour
- 4 tablespoons coldunsalted butter cut into small pieces
- 1 7-ounce bag grated extra-sharp 2% reduced-fat Cheddar cheese
- 3/4 teaspoon salt
- 1/2 teaspoon cayenne pepper optional, but recommended
- 5 tablespoons cold water
Combine flour, butter, cheese, salt, and cayenne in the bowl of your food processor. Pulse until crumbly. Pulse in water, a tablespoon at a time, until dough comes together. (You may not use all the water.)
Wrap dough in plastic wrap, press into a disc, and refrigerate for at least 30 minutes, or overnight.
Preheat oven to 350º. Line 2 baking sheets with parchment paper or nonstick silicone mats. Set aside.
Place dough between two pieces of parchment paper. (It’s sticky!) Roll to 1/8-inch thickness. Carefully flip dough in parchment over, and gently peel off the top layer. Using a pizza cutter, trim dough into a rectangle, then cut into 2-inch squares. Carefully transfer squares onto baking sheets, using a spatula if needed. Space them about 1/2" apart.
Bake for 22 to 25 minutes, until crackers are just slightly turning light brown, and are crisp. Quickly cool and taste one for crispness. If they are not crisp, bake just a few minutes longer. Store in an airtight container for up to 5 days. If crackers are soggy after storing, re-crisp them in a preheated 400º oven for 3 to 5 mi
This recipe is so good. You can even use this to go on top of soup, like my homemade tomato soup recipe!