In the heart of winter, I'm a big fan of cheez-its and red wine. Classy, I know. So when I came across this recipe in ReadyMade magazine for homemade cheez its, I was all over it.
Materials:8 oz extra-sharp cheddar cheese, coarsely shredded
½ stick unsalted butter, at room temperature
1 t kosher salt
1 c flour
2 T ice water
Tools:Mixer
Plastic wrap
Refrigerator
Oven
Parchment paper
Pasty cutter
Baking sheet
Chopstick
In the bowl of a stand mixer fitted with the paddle attachment, mix the cheddar, butter, and salt until soft and combined. 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 forms a ball.
Pat the dough into a disk, wrap tightly with plastic wrap, and refrigerate for at least an hour.
Preheat the oven to 375˚F. Line two baking sheets with parchment paper or Silpats.
Divide the dough into two pieces and roll each into a very thin (1/8 inch or less) 10 x 12-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 15-17 minutes or until 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.
You really should give it a try. Let me know what you think.
Materials:8 oz extra-sharp cheddar cheese, coarsely shredded
½ stick unsalted butter, at room temperature
1 t kosher salt
1 c flour
2 T ice water
Tools:Mixer
Plastic wrap
Refrigerator
Oven
Parchment paper
Pasty cutter
Baking sheet
Chopstick
In the bowl of a stand mixer fitted with the paddle attachment, mix the cheddar, butter, and salt until soft and combined. 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 forms a ball.
Pat the dough into a disk, wrap tightly with plastic wrap, and refrigerate for at least an hour.
Preheat the oven to 375˚F. Line two baking sheets with parchment paper or Silpats.
Divide the dough into two pieces and roll each into a very thin (1/8 inch or less) 10 x 12-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 15-17 minutes or until 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.
You really should give it a try. Let me know what you think. 
6 comments:
Cheez-Its + a big glass of milk = best snack ever! I will definitely be trying these.
I like Cheezits with red wine too. It's a good combo. Also another classy pairing is fries or tater tots with champagne. I don't know why it works, but it does!
I've got to try these! I love Cheezits!
Mmmm They look yummy, and sounds easy to make... thats always a plus. I have to try these sometimes. Thanks!
mmm, looks good & doesn't sound difficult. May have to make these!
Kari these look so yummy! I may try them this coming weekend for a bday!!!
Post a Comment