Homemade Cheez-its!


It’s post #3 of my remixed childhood favorites! This week: The Cheez-it.

I love cheez-its, but I never, ever buy them because they are so addicting. I would eat the whole box in one sitting if I had a big glass of water and a movie to watch. And these homemade cheez-its are addicting too! BUT I’ll only grab a small handful of these at a time, simply because they took some time to make and I want to savor them. Lesson learned: make everything yourself and you’ll be less likely to scarf it all down in 20 minutes.

This dough was very fun to work with, very easy to roll out and required very little extra flour. The original recipe called for a food processor, but I used my awesome new blender (thanks Kay and Alan!) and it worked perfectly. You can use any kind of cheddar you like, I used extra sharp and I really loved the intense cheesy flavor from it.

According to the Keebler elves (yes, they make cheez-its and cookies) every cheez-it is 26 by 24 mm. Mine are not, and I like this about them! While it is not important that they all be exactly the same size, you want them to be relatively close in size, just for the sake of even baking.

Homemade Cheez-its

  • 8 oz cheddar cheese, cubed
  • 3 Tbsp butter, cold
  • 1 Tbsp vegetable shortening
  • 1/2 tsp salt
  • pinch cayenne pepper
  • 1 cup flour
  • 2 Tbsp ice water
  • kosher salt, for topping

In a food processor or blender, combine the cheese, butter, shortening, salt and cayenne.

DSC_0002Pulse until combined, then add flour and pulse until it looks like sandy crumbs. Add the two tablespoons of water and pulse until a ball forms.

DSC_0006Wrap the dough in plastic wrap and refrigerate for at least 30 minutes and up to 3 days.

DSC_0009Flour a piece of waxed paper and preheat your oven to 375 degrees. Roll out the dough on the waxed paper to 1/8-1/4″ thick. Using a pizza or pastry cutter, cut the dough into ~1″ squares.

DSC_0012Any uneven edges you cut off can be rerolled, you should get between 80 and 100 crackers.

Space out the crackers on a lined baking sheet (they don’t need a ton of room), and poke a hole in the middle of each one with a toothpick. This hole will make sure your cheez-its don’t end up looking like cheez puffs.

DSC_0017Bake for 18-20 minutes, until brown and crispy, make sure to rotate half-way through!

DSC_0018Try not to eat all of them right when they come out of the oven…

These will keep in an air-tight container at room temperature for up to a week – they will soften a bit after a couple days, but they are still delicious!


Post-cheez-it naps are the best naps…



One thought on “Homemade Cheez-its!

  1. Pingback: “Flaky Layers” Biscuits |

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