HOW ARE CHEEZ ITS MADE RECIPES

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.

Steps:

• Preheat oven to 375°F. Line two baking trays with parchment paper and set aside. In the bowl of a standing mixer fitted with the paddle attachment, place the cheese, butter, salt, and flour. Stir to combine until the mixture is crumbly. Add 2 tablespoons of water and mix until a dough forms (this may take a minute or so). If needed, add an additional tablespoon of water. Divide the dough in half and roll into logs. Wrap the logs of dough in plastic wrap and chill in the refrigerator for one hour. Roll each log of dough out on a lightly floured surface to 1/8-inch thickness. (The crackers will puff up in the oven.) Use a dough scraper or a straight-edge ruler and a pastry wheel to cut the crackers into one-inch squares. Spread on the baking trays with space between the crackers. With a toothpick, make holes in the centers of each cracker. Bake until the crackers are crispy, 15 to 20 minutes. Make sure the crackers do not overcook and brown too much! To re-crisp leftover crackers, toss on a baking sheet and heat in the oven or toaster oven for a few minutes.