Homemade Cheez-It Crackers are one moreish snack. Use your favorite sharp cheddar for one delectable cracker.
Oh Cheez-its. What magic you've held over my kids.
They love you ever so much, if the crumbs in my back seat of my car are any indication. I can't believe I've waited so long to make homemade Cheez-its.
This combination of three ingredients - flour, cheese, and butter - baked until they puff to perfection, tastes even better than the store-bought crackers.
I ate half the batch in one sitting, and I'm debating hiding the rest from my children. I'm always going to make my own crackers thanks to this simple, easy recipe that combines a crispy texture with the taste of cheddar cheese.
Looking for more delicious, homemade crackers and snacks? Try these keto, low-carb Parmesan crisps. This recipe for homemade Goldfish crackers is very similar, but also has a coating of cheddar cheese powder.
Store-bought Cheez-Its crackers are also made with three basic ingredients: Flour, oil, and cheese. They add a bit of yeast, salt, and paprika (as well as soy lecithin and annatto extract color).
The oil used is a combination of soybean and palm oil, with TBHQ, a controversial additive. And there it is. Store-bought crackers use preservatives to maintain freshness.
And so enters the glory of homemade!
As I said above, homemade Cheez-Its are made with three main ingredients: cheese, flour, and butter. I add salt, of course, to enhance the flavor. A bit of water holds it all together.
Sharp cheese works best for the flavor, and I recommend a yellow cheese to really match the store-bought version. All-purpose flour is also the best choice, although experimenting with whole wheat flour is something I'll do next.
Given how simple this recipe is, I'm guessing it will work just fine. And butter! Nothing beats the taste of pure butter, so I couldn't bear to make a substitute there.
After I prepare the dough, I divide it in half and roll it into logs to chill in the refrigerator for an hour. The logs help the dough to chill more evenly, and they are so much easier to roll out when ready.
After you roll out the dough, you can cut the squares any way that is easiest for you. I used a dough scraper to cut out a bunch of one-inch squares. You can also use a pastry wheel and a straight-edge ruler.
Want to add even more flavor and spice? Try mixing black pepper, garlic powder, paprika, onion powder, chili powder, or dried herbs and spices into the cracker dough.
Being able to personalize your Cheez-its your way is reason number a thousand homemade is best!
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