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.
- 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.
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.
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…