HOMEMADE CHEEZ-ITS | BETTER HOMES & GARDENS
Make your own cheddar crackers with this cheez it recipe! Homemade cheese crackers are as easy to make as they are delicious. Your kids will love the taste, and you don't have to worry about the preservatives!
Provided by Better Homes & Gardens
Categories Recipes and Cooking
Total Time 1 hours 25 minutes
Prep Time 10 minutes
Yield Makes about 15 dozen crackers
Number Of Ingredients 5
Steps:
- In the bowl of a stand mixer fitted with a paddle attachment, mix the cheese, butter, and salt. Add the flour and mix on low (dough will be pebbly). Slowly add the water and mix as the dough forms a ball.
- Pat the dough into a disk, wrap with plastic wrap, and refrigerate for an hour.
- Preheat the oven to 375 F. Line two baking sheets with parchment paper. Divide the dough into two pieces and roll each into a very thin (1/8 inch or less) 10x12 inch rectangle. Using a fluted pastry cutter, cut the rectangles into 1-inch squares, then transfer them to the baking sheets.
- Bake for 15 to 17 minutes or until puffed and browning at the edges. Watch carefully, as the high fat content of the crackers makes a fine line between golden delicious and burnt. Immediately move the crackers to racks to cool.
Nutrition Facts : Calories 118 calories, CarbohydrateContent 7 g, CholesterolContent 24 mg, FatContent 8 g, ProteinContent 5 g, SaturatedFatContent 5 g, SodiumContent 226 mg
HOMEMADE CHEESE CRACKERS RECIPE BY TASTY
Here's what you need: shredded cheddar cheese, unsalted butter, salt, flour, ice water
Provided by Claire Nolan
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F (180°C).
- Using a hand mixer or standing mixer, combine cheese, butter, and salt in a large bowl.
- Once combined, mix in the flour and add the ice water one tablespoon at a time.
- The dough should hold together but crumble apart if you break it up in your hand. If it seems too dry, add a little more ice water.
- Separate dough into two halves and pack together into discs. Wrap in parchment paper and chill in the refrigerator for 30 minutes.
- Roll out dough to ? of an inch (½ cm), pinching the cracks on the ends.
- Cut into 1 inch x 1 inch (2 ½ x 2 ½ cm) squares and pierce a hole in the middle of each square for ventilation during baking.
- Place the separated crackers on a parchment paper-lined baking sheet.
- Bake for 13 minutes, or until golden brown.
- Enjoy!
Nutrition Facts : Calories 305 calories, CarbohydrateContent 19 grams, FatContent 20 grams, FiberContent 0 grams, ProteinContent 11 grams, SugarContent 0 grams
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