(cheezit-style) crackers

(cheezit-style) crackers

MAKE AHEAD RECIPE 
This dough is best refrigerated overnight. Or, for at least a minimum of one hour. 

Dough Prep & Refrigeration: 75 minutes up to 24 hours 
Bake: 15 minutes
Total: 1 hour, 30 minutes (not including overnight refrigeration)
Yield: 18 oz. 

TOOLS
Food Processor (mine is a Cuisinart food processor)
Measuring Cups/Spoons
Parchment Paper (optional)
Two Baking Sheets
Plastic Wrap
Rolling Pin
Ruler
Sharp Knife
Small Skewer

INGREDIENTS
8 oz Sharp Cheddar Cheese (shredded/grated)
8 oz Extra-Sharp Cheddar Cheese (shredded/grated)
8 tablespoons Butter
4 tablespoons Water
2 cup Flour 
1 teaspoon Salt
½ teaspoon Paprika
½ teaspoon Vinegar
¼ teaspoon Onion Powder

INSTRUCTIONS
1. Preheat the oven to 400ºF. Line two baking sheets with parchment paper (optional).
2. Combine cheese, butter, salt, vinegar and spices in a food processor. Pulse until crumbly (approximately 12-15, 1-second pulses).
3. Add flour and combine until mixture is like breadcrumbs (approximately 12-15, 1-second pulses).
4. Add water and pulse until mixture comes together in almost a ball (like a pie dough).
5. Split mixture into 3 parts, flatten into disks, wrap in plastic wrap and refrigerate at least one hour, preferably overnight. 
6. Rolling out dough. If refrigerated overnight, allow to soften a few minutes before rolling. Then, roll out to approximately ⅛ inches. I go even a little less but you can go up to ¼ inches - it’s up to you! 
7. Using a ruler, cut dough with a sharp knife (I use a plastic one) and cut into approximately 1” squares (they don’t have to be perfect). 
8. Use a large toothpick or small skewer and poke a hole in the middle of each square (so they can puff and crisp up).  
9. Place squares on cookie sheets avoiding overlapping them. Sprinkle some crushed Salt (I use Maldon). 
10. Bake at 400ºF for 12-14 minutes. Rotate sheets halfway through. Let cool on sheets then enjoy! 

TIPS
- The food processor may seem really full but it will work. Just be a little careful opening the top to add the flour and water to avoid a mess. This is also an easy recipe to cut in half. 
- Make sure your oven is preheated. These crackers can burn very easily if put in an oven that is blasting heat to bring up to temperature quickly (which I have done).  
- If your crackers are not evenly rolled, you may need to take some off the trays part way through the bake. That’s okay, just put them on a plate or bowl while the others finish. 
- If crackers don’t seem crisp enough, put them back in the oven for a few minutes with the door open a crack. They can also be re-crisped this way later, if needed.
- Can be stored in a glass container or ziploc bag for several days (use “keep food fresh” packets for longer freshness).  

MAKE AHEAD RECIPE 
This dough is best refrigerated overnight. Or, for at least a minimum of one hour. 

Dough Prep & Refrigeration: 75 minutes up to 24 hours 
Bake: 15 minutes
Total: 1 hour, 30 minutes (not including overnight refrigeration)
Yield: 18 oz. 

TOOLS
Food Processor (mine is a Cuisinart food processor)
Measuring Cups/Spoons
Parchment Paper (optional)
Two Baking Sheets
Plastic Wrap
Rolling Pin
Ruler
Sharp Knife
Small Skewer

INGREDIENTS
8 oz Sharp Cheddar Cheese (shredded/grated)
8 oz Extra-Sharp Cheddar Cheese (shredded/grated)
8 tablespoons Butter
4 tablespoons Water
2 cup Flour 
1 teaspoon Salt
½ teaspoon Paprika
½ teaspoon Vinegar
¼ teaspoon Onion Powder

INSTRUCTIONS
1. Preheat the oven to 400ºF. Line two baking sheets with parchment paper (optional).
2. Combine cheese, butter, salt, vinegar and spices in a food processor. Pulse until crumbly (approximately 12-15, 1-second pulses).
3. Add flour and combine until mixture is like breadcrumbs (approximately 12-15, 1-second pulses).
4. Add water and pulse until mixture comes together in almost a ball (like a pie dough).
5. Split mixture into 3 parts, flatten into disks, wrap in plastic wrap and refrigerate at least one hour, preferably overnight. 
6. Rolling out dough. If refrigerated overnight, allow to soften a few minutes before rolling. Then, roll out to approximately ⅛ inches. I go even a little less but you can go up to ¼ inches - it’s up to you! 
7. Using a ruler, cut dough with a sharp knife (I use a plastic one) and cut into approximately 1” squares (they don’t have to be perfect). 
8. Use a large toothpick or small skewer and poke a hole in the middle of each square (so they can puff and crisp up).  
9. Place squares on cookie sheets avoiding overlapping them. Sprinkle some crushed Salt (I use Maldon). 
10. Bake at 400ºF for 12-14 minutes. Rotate sheets halfway through. Let cool on sheets then enjoy! 

TIPS
- The food processor may seem really full but it will work. Just be a little careful opening the top to add the flour and water to avoid a mess. This is also an easy recipe to cut in half. 
- Make sure your oven is preheated. These crackers can burn very easily if put in an oven that is blasting heat to bring up to temperature quickly (which I have done).  
- If your crackers are not evenly rolled, you may need to take some off the trays part way through the bake. That’s okay, just put them on a plate or bowl while the others finish. 
- If crackers don’t seem crisp enough, put them back in the oven for a few minutes with the door open a crack. They can also be re-crisped this way later, if needed.
- Can be stored in a glass container or ziploc bag for several days (use “keep food fresh” packets for longer freshness).  

Who doesn’t love Cheez-it’s?! The inspiration for this copycat recipe came from my secret addiction to Cheez-it’s. I mean, the Costco size box I kept hidden in the pantry away from my family kind of addiction. They are crispy, tangy and enough salty savory to satisfy that craving. A bowl of these at your next cocktail party will last about 3 minutes and be the talk of the gathering.

Who doesn’t love Cheez-it’s?! The inspiration for this copycat recipe came from my secret addiction to Cheez-it’s. I mean, the Costco size box I kept hidden in the pantry away from my family kind of addiction. They are crispy, tangy and enough salty savory to satisfy that craving. A bowl of these at your next cocktail party will last about 3 minutes and be the talk of the gathering.