Home Made Cheese-its
Ok, these are so good. Anyone who has ever had a cheesy- salty snack attack is going to love these. Sorry to bore you, but this started with the kids again. (This is the recipe that the goat cheese crackers grew from.) When your kids (or your husband? Or you?) are willing to wolf down tons of the boxed kind, you start thinking about what they/you are putting in their bodies. I like to know where everything came from, and at least use high quality and/or organic products to make my “junk food.”
Plus, when it is this easy to make them- why not?
Feel free to tamper with the crackers- I like to add cayenne when they are not for the kids. I am sure you could add some freshly minced jalapeno’s for a kicked up version of the store bought kind!
Home Made Cheese-its, makes 4 dozen crackers
4Tbs butter, cold
1 cup sharp cheddar cheese, grated
¾ cup AP flour
½ tsp salt
1Tbs whole milk
Kosher or sea salt for garnish.
Combine all of the dry ingredients in a food processor. Add the butter and cheese and pulse until the dough resembles coarse crumbs. Add the milk and process until a smooth dough forms.
Wrap the dough in wax paper and refrigerate for at least 30 minutes and up to overnight.
Preheat the oven to 325 degrees.
On a floured surface, roll out the dough to about 1/8”, shaping it into a rectangle.
Using a pizza cutter or a knife, cut the crackers into squares, (mine were about 1½” x 1 ½”). I poked a hole in the center of each cracker to keep them from puffing up.
I also used fork tines all of the edges to make them decorative.
Place the crackers onto a silpat or parchment lined sheet pan and lightly sprinkle them with kosher or sea salt.
Bake the crackers for about 12 minutes or until they are crispy and golden brown. I let them cool on a rack so that they don’t get soggy.
Store in an airtight container when cool and they will stay fresh for a couple of days (as if they would make it that long uneaten!)