HOMEMADE CHEEZ ITS
Super easy recipe for healthy homemade cheez its. Similar to Pioneer Woman's version, my kids LOVE cheese crackers and can be made gluten-free and keto too!
Provided by Tiffany
Categories Snacks
Time 25m
Yield 275
Number Of Ingredients 7
Steps:
- Combine shredded cheese, butter, salt, onion powder and garlic powder in a food processor, if available. Otherwise, combine ingredients in a large bowl.
- Add flour and again pulse until the mixture resembles breadcrumbs.
- Add 2 Tbsp of water and pulse (or mix using your hands) until the mixture resembles dough. This took a couple of minutes in my food processor, and a little bit longer using my hands. Add the remaining tablespoon of water if the dough is too dry.
- Divide the dough into thirds (or roll into logs), cover and put in the fridge for 1-2 hours.
- Preheat the oven to 350F.
- Either roll out the dough and cut into squares or sliced pieces from the logs and place on a cookie sheet lined with parchment paper or a Silpat mat.
- Bake for 15-17 minutes. Crackers are done when they are a light to a medium golden brown.
HOMEMADE CHEEZ-ITS
Homemade Cheez-Its are crunchy, cheesy, salty, and just a little greasy. As seen in the cookbook Classic Snacks Made from Scratch!
Provided by Casey Barber
Categories Appetizers & Snacks
Time 1h45m
Number Of Ingredients 5
Steps:
- In the bowl of a stand mixer fitted with the paddle attachment, mix the cheddar, butter, and salt until soft and homogenous.
- 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 coalesces into a mass.
- Pat the dough into a disk, wrap tightly with plastic wrap, and refrigerate for at least 1 hour.
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or silicone mats.
- Divide the dough into two pieces and roll each into a very thin (1/8 inch or less) 10x12-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 about 15 minutes or until the crackers are 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.
HOMEMADE CHEEZ-ITS RECIPE
Because they incorporate cream instead of the more common butter, these homemade crackers brown more flavorfully as they bake, creating a deep, nutty, grilled cheese sort of vibe. Eat 'em out of hand, or serve with hearty soups, stews, and chilis.
Provided by Stella Parks
Time 2h
Number Of Ingredients 12
Steps:
- For the Dough: Adjust oven rack to middle position and preheat to 375°F (190°C). Whisk flour, baking powder, sugar, and salt together in a medium bowl. Toss cheddar with dry ingredients until well combined. Stir in cream, mixing with a flexible spatula until dough comes together. Transfer to a lightly floured surface, knead until pliable and smooth, then divide in half. On a lightly floured surface, roll each portion into a roughly 15- by 11-inch rectangle, no more than 1/8-inch thick. Transfer each to a parchment-lined half sheet pan, then cut into 1-inch squares using a fluted pastry wheel.
- For the Egg Wash: Whisk egg, yolk, water, and salt together in a small bowl. Brush over prepared dough, then sprinkle with additional salt to taste. Using a bamboo skewer or chopstick, press a small indentation into the center of each dough square. (This is strictly for a Cheez-It look and is therefore optional.) Bake until golden brown, about 24 minutes. Cool to room temperature and enjoy immediately, or store up to 1 month in an airtight container at room temperature.
Nutrition Facts : Calories 263 kcal, Carbohydrate 17 g, Cholesterol 104 mg, Fiber 1 g, Protein 10 g, SaturatedFat 10 g, Sodium 537 mg, Sugar 2 g, Fat 17 g, ServingSize Makes about 250 one-inch crackers, UnsaturatedFat 0 g
HOMEMADE CHEEZ-ITS
Maria says, These homemade Cheez-Its are so quick and easy to make, and if you love the store bought version, these taste almost exactly the same! And from start to finish they only take about an hour to make! But I warn you, even though it may look like you have lots and lots of little Cheez-Its lined up on your baking sheet, they will be gone very quickly! Because they really are addicting! From Shopgirl.
Provided by Sharon123
Categories Grains
Time 37m
Yield 100 little crackers
Number Of Ingredients 5
Steps:
- First, mix together the shredded cheese, half of the salt and the softened butter. (I used sharp aged white cheddar cheese, but you can use whatever kind of cheese you like. I shredded my own cheese just because I think it has better flavor and melts better, but you can use pre-shredded too to save some time!) Add in the flour and mix until the dough looks like little fluffy clumps. Then, with the mixer running begin adding the ice water and mix until a soft dough forms. (use as much ice water as you need for a dough to form).
- Divide the dough in two, form each into a disk and wrap in plastic wrap. Refrigerate the dough for about 30 minutes. Then, roll the dough out on a floured surface into about an 1/8 inch thickness and using a fluted pastry cutter, cut the dough into about 1 inch squares.
- Preheat your oven to 375 degrees F. and line your baking sheets with parchment paper. Transfer your little cheez-its onto the parchment paper, make a hole in the center of each with a toothpick, then sprinkle them with the rest of the salt. Bake for about 7 - 10 minutes (baking time will depend on your oven, just watch them carefully so they don't burn!), or until they have puffed up and the edges begin to brown. Let cool before eating. (They are best eaten right away, but you can store them in an airtight container).
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