SODIUM IN CHEEZ-ITS 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:

• In the bowl of a stand mixer, or in a large bowl with a hand mixer, blend the cheeses, butter, shortening and salt together on medium-low speed. The mixture should come together loosely and be soft. Add the flour and mix on low to combine. The dough will be dry and pebbly. Slowly add the water one tablespoon at a time, until the dough comes together in to a mass of dough. Depending on the humidity level, you may need more than 2 tablespoons of water to bring the dough together. Add one teaspoon at a time until you have a cohesive dough, if necessary. Pat the dough into a round disc. Wrap it tightly in plastic wrap, and chill in the refrigerator for at least one hour. When the dough is chilled, preheat your oven to 375∞F. Line a baking sheet with parchment paper. Flour a large flat surface, then divide the dough into two pieces. Roll each piece into a very thin rectangle. If you have a ruler handy, the dough should measure 1/8" or less. Use a fluted pastry cutter (or pizza cutter if you don't mind flat edges) to cut the pastry into 1" squares, then transfer each square to the baking sheet. Use a toothpick or chopstick to make the signature center holes in each cracker. Bake for 12-15 minutes, or until puffed and lightly brown at the edges. Watch carefully, as these crackers can go from done to burnt very quickly, and remember that they'll keep cooking as they cool, so err on the side of caution. Immediately remove the crackers from the baking sheet to a cooling rack and allow to cool completely.