These Homemade Cheese Crackers are surprisingly easy to make, and I was impressed by how much like Cheez-its they taste. The hardest part was definitely rolling the dough thin enough to produce a sufficiently crispy cracker.
These Homemade Cheese Crackers are surprisingly easy to make, and I was impressed by how much like Cheez-its they taste.
- 1 1/4 c. all-purpose flour
- 1/3 c. Vermont Cheese Powder
- 3/4 tsp. baking powder
- 1/4 tsp. salt
- 4 T. unsalted butter, cold
- 1 tsp. vinegar
- 3-5 T. water
- Mix together the dry ingredients in a large mixing bowl. Add in the butter, using your hands or a pastry blender to break the butter into coarse crumbs with the dry ingredients, like you would if you were making pie crust or shortbread.
- Combine the vinegar with three tablespoons of water, and add to the flour mixture. Mix with a wooden spoon, adding more water by tablespoonfuls if necessary. Just keep stirring until the dough starts to come together. Once you have a nice, smooth ball of dough formed, wrap it in plastic wrap and refrigerate for at least an hour.
- After the dough has chilled, remove it from the refrigerator and divide into two equal halves. Roll the dough out as thin as possible onto a floured sheet of parchment paper (the parchment paper will really help). Cut the dough into 1-inch squares (a rolling pizza cutter comes in handy for this), and prick a hole in each square with a fork (this allows steam to escape so the crackers don’t puff up). Transfer the parchment paper to a baking sheet and bake in a 375F oven for about 10 to 14 minutes. They burn quickly, so keep an eye on them. I checked them, and rotated the pans, at the seven minute mark. The first batch took 14 minutes, but the second took barely 10.
Recipe and Photo: Kitchen Illiterate