It's probably no surprise that I often show my affection for people by making them food. So after my husband had a long month of training, I wanted to make him something to celebrate him finishing the rotation. He's more of a salty snack kind of person and when he was little, he used to like cheez-its. So when I found a recipe for homemade cheese-its, I knew I wanted to try it. Because nothing says I love you like...crackers?
These ended up being a pretty easy recipe to make. It doesn't hurt that there are only 5 ingredients (two of which are salt and water) and the food processor does most of the work for you. You just pulse all the ingredients together in a food processor for a few seconds (I probably did 5-7 one-second pulses) and then add in a little water to form a dough. You let the dough rest and then the hardest part (which wasn't bad) was rolling out the dough into a nice, thin layer. I thought that the thinner crackers tasted better because they crisped up nicely so next time, I'd probably try a little harder to get most of the crackers on the thinner side.
Even though I didn't have the full amount of cheddar cheese, they still tasted very similiar to the store bought cheese-its but just much more real.(Well, according to my husband, anyway. I can't say I've had too many cheez-its in my life...which I'm okay with.)
Taken from: Rachel Cooks
- 1 cup all-purpose flour
- 4 tablespoons unsalted butter, cut into small pieces
- 7 ounces sharp or extra-sharp cheddar cheese, grated (I actually only used about 5-6 ounces of cheese since that was all I had and they still turned out wonderfully. Also, since the food processor was going to get dirty anyway, I used it to shred the block of cheddar cheese.)
- 3/4 teaspoon salt
- 1/2 teaspoon ground mustard (optional, I omitted)
- 2-3 tablespoons cold water
- sea salt or kosher salt for sprinkling, if desired
- In a food processor, pulse everything except water together until it looks like course crumbs.
- While pulsing, add in water, 1 tablespoon at a time (you may not need all 3 tablespoons or you may even need a tablespoon or so more; mine took 3 tablespoons of water to come together into a dough).
- Remove from food processor, wrap in plastic wrap and put in refrigerator for at least 20 minutes.
- Meanwhile, preheat oven to 350 degrees. Line a baking sheet with a Silpat or parchment paper.
- Roll out dough (quite thin–I think the crackers that were thinner were a better). Cut into squares using a knife or a pizza cutter. Use a toothpick, the end of a skewer or the end of scissors to poke a hole in the middle of each cracker.
- Place crackers on lined baking sheet. Lighly sprinkle with salt, if desired.You can place them fairly close together, as they do not really expand. Bake for 13-20 minutes or until crispy (I started checking mine every few minutes after the first 10 minutes of baking and probably baked close to the full 20 minutes).