For those of you who love cheez-its but don’t want all the preservatives, you can easily make it yourself! I found the original recipe here and decided to make these for a recent Philly food swap where they were a big hit. If you have a mini fish cookie cutter you can also make goldfish because they are made from the same ingredients.
- 8 ounces extra sharp cheddar cheese, shredded
- ¼ cup unsalted butter, at room temperature
- 1 teaspoon kosher salt + extra for sprinkling on top
- 1/4 tsp paprika
- 1 cup all-purpose flour
- 2 to 3 tablespoons ice water
- Preheat your oven to 375°F. Line two baking sheets with parchment paper.
- Mix the cheese, butter, salt with a hand mixer or stand mixer(using paddle attachment). NOTE: You can do this by hand but it will be a little more difficult.
- Mix in the flour.
- Slowly add 2 tablespoons of the water and mix as the dough forms a ball. If needed, add the additional tablespoon of water a little at a time until the dough forms. NOTE: If you are using a hand mixer you may need to use your hands to mix the dough together once it starts forming.
- Divide the dough into two pieces and roll each into a very thin rectangle (the dough should be no more than ⅛-inch high or it will not get the crispy cracker consistency you are looking for).
- Cut the crackers into squares or into fish(or any other shape you want). Then sprinkle the extra salt on top to your taste. I added about 1/2 a tsp more because I didn’t want to crackers to be too salty.
- Bake for 15 to 17 minutes, or until the crackers are puffed and browning at the edges. Immediately move the crackers to wire racks to cool completely. You can store the crackers in an airtight container for up to 1 week.
Serving Size: 15 crackers Servings: 12
estimated by http://www.caloriecount.com/