Homemade Cheez-Itsare the perfect alternative to store-bought crackers.
These crackers are made with bright and tangy flavors of cheddar cheese, butter, and just a little bit of shortening! Kids and adults alike with love them.
Cheese: Sharp cheddar cheese is the best option for these crackers because of its bold and tangy flavor.
Butter: Choose unsalted butter for the best results and mix with a shelf-stable shortening.
Right before the baking process, feel free to sprinkle on whatever seasonings you might like:
Just like any other cracker, homemade cheez-its need to be stored in an airtight container or zippered bag at room temperature. They will last up to a week.
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Homemade Cheez-Its are a simple snack that is perfect for stuffing into lunchboxes.
In a food processor, add the cheese, flour, butter, shortening, and salt. Pulse several times to combine.
Gradually add cold water until the dough forms a ball, you may not need all of the water. The dough should not be sticky. Form the dough into a 4-inch disc, wrap in plastic wrap, and refrigerate 30 minutes.
Preheat the oven to 350°F and line a baking sheet with parchment paper.
On a well floured surface, roll out the dough to ⅛-inch thickness. With a pastry wheel or a sharp knife, cut the dough into 1-inch squares and use a skewer or toothpick to poke a hole in the center of each.
Bake for 19-23 minutes or until light brown at the edges. Transfer to a cooling rack and cool completely.
Cheez-Its will keep in an airtight container at room temperature for up to 1 week.
8 oz of shredded cheddar cheese should measure about 2 cups.
Serving: 12crackers | Calories: 299 | Carbohydrates: 17g | Protein: 11g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 681mg | Potassium: 53mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 554IU | Calcium: 272mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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