Homemade Cheez-It Crackers

Cheez-its are one of my favorite snacks. Every time I pass them in the grocery store I feel this overwhelming need to place a box in my cart. The idea of making my own Cheez-its hit me as I was snacking on a few and thought to myself, “these can’t be that hard to make!” So like many recipes I post on this blog, I had to find a great recipe to recreate it in my own kitchen. This recipe hits the spot and is so easy to make! Real cheddar cheese is baked into each delicious cracker. If you are looking for a great snack to feed your family, give these homemade cheez-its a try-I am sure they will be a hit! :)

Homemade Cheez-It Crackers

Yield: about 40 crackers

Ingredients:

1 cup all-purpose flour
4 tablespoons cold unsalted butter, cut into small pieces
1 (7-ounce) bag grated extra-sharp 2% Cheddar cheese
3/4 teaspoon salt
1/2 teaspoon cayenne pepper (optional)
4-5 tablespoons cold water

Directions:

In the bowl of a food processor fitted with the metal blade, combine flour, butter, cheese, salt, and cayenne. Pulse until crumbly. Pulse in water, a tablespoon at a time, until dough comes together.
Press into a disc and wrap dough in plastic wrap; refrigerate for at least one hour, or overnight.
Preheat oven to 350º F. Line 2 baking sheets with parchment paper; Set aside.
Place dough between two pieces of parchment paper. Roll to 1/8-inch thickness. Gently peel off the top layer of parchment pepper. Using a pizza cutter, trim dough into a rectangle, then cut into 2-inch squares. Using a metal spatula, transfer squares onto baking sheets.
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. Once cool, store in an airtight container for up to 5 days.

Recipe Note: If crackers are soggy after storing, re-crisp them in a preheated 400º oven for 3 to 5 minutes.

Source: The Thin Chef, originally adapted from Country Living