Homemade White Cheddar Cheez-Its

There are some foods out there that I just don’t like. It’s a fairly short list of foods… Pickles. Grapes. Cheez-Its. Actually, it’s not fair to call out Cheez-Its specifically. I don’t like any cheese flavored crackers. Goldfish and those packages of cheese crackers with peanut butter go on the list too. There’s just something about those orange crackers that I can’t stand.

Homemade Cheez-Its

Hubby, on the other hand, loves Cheez-Its. It’s one snack he can have in the house that he knows I won’t touch. However, since I do the grocery shopping in our house, I rarely buy them… When I saw these Homemade Cheez-Its come up on Rachel’s blog, I knew I had to make them for Hubby. I figured if I made them myself and they weren’t neon orange, I might even like them as well.

Homemade Cheez-Its

These crackers come together in no time at all. With just a few ingredients and a few minutes of your time, the dough is in the fridge to chill. Rolling them out is simple because the dough is not too sticky or fragile. I measured my crackers so they’d all be the same size.

Homemade Cheez-Its

Since we’re still in our temporary apartment, I don’t have a cake tester or toothpicks in the house. I decided to use the end of a plastic straw to poke my crackers. I love the button look that it gave the crackers! I also decided to sprinkle half of my dough with some freshly ground pepper. (The other half just got sea salt on top of them).

Homemade Cheez-Its

Hubby absolutely adored these crackers. We took these to our friends house for game name and they disappeared in no time flat. Even though the recipe yields 12 dozen crackers, they’re really small (1″x1″) and oh so tasty. I promise, you’ll be wishing you made a double batch!

Homemade Cheez-Its

One small tip for you. I rolled my dough out on my Roul’Pat. Since the dough is pretty thin, the easiest way to pick up the individual pieces was to actually put one hand under the Roul’Pat such that the pieces basically peeled right off of it. Obviously, if you roll your dough on your counter, that won’t work, but if you use a silicon mat to roll out your dough, this will help keep a uniform shape to your crackers.

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Homemade Cheez-Its

Simple crackers you can make at home that taste better than the store-bought ones

Yield: ~12 dozen crackers

Ingredients:

8 oz sharp cheddar cheese, shredded
3 Tbsp butter, softened
1 Tbsp vegetable shortening
1/2 tsp salt
1 cup flour
2 Tbsp cold water
Course sea salt for sprinkling
Freshly ground pepper for sprinkling (optional)

Directions:

In the bowl of a stand mixer, combine cheese, butter, shortening and salt on medium-high speed. Reduce speed to medium, slowly add flour and water.

Continue mixing until dough is smooth.

Divide dough into two, creating discs and wrapping in plastic. Chill for at least 30 minutes.

Preheat oven to 375 degrees. Prepare two baking sheets with silicone baking mats or parchment paper.

Roll out dough to 1/8″ thickness. Dough will be approximately 10"x10". Using a ruler as a guide, cut long 1" horizontal strips. Rotate ruler to slice vertically, creating 1"x1" squares. Carefully transfer individual squares to prepared baking sheet. Repeat process with remaining dough.

Using a toothpick or cake tester (I used a straw), create holes in the center of each square.

Sprinkle with course salt. Sprinkle with pepper if using.

Bake for 10-15 minutes. I removed mine at 12 minutes. The time will depend on the thickness of your squares as well as the crispness you prefer. Watch your oven closely from 10 minutes on.

Best eaten the same day. Store remainder in an airtight container.

Recipe from ReadmyMade Magazine, as seen on Baked by Rachel

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22 Responses to “Homemade White Cheddar Cheez-Its”

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    1
    Kari@Loaves n Dishes — January 16, 2013 at 1:23 pm

    Love these, I could eat the whole batch myself. So much healthier than the boxed crackers, that have all those ingredients I can’t pronounce!

    • beantownbaker — January 16th, 2013 @ 5:27 pm

      I completely agree. We avoid processed foods as much as possible. I was glad to find a snack that Hubby loves so much and is *so* easy to make at home.

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    Lokness @ The Missing Lokness — January 17, 2013 at 2:50 pm

    These cheez its are stunning looking! They must be very cheesy and crispy! I really need to make this for my husband soon!

    • beantownbaker — January 17th, 2013 @ 4:51 pm

      They definitely are! Hubby convinced me to make more this weekend already :)

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    JaxInBoston — January 18, 2013 at 12:54 pm

    looks delicious – how do you think this would work with other cheeses? I’m thinkin’ pepper jack…

    • beantownbaker — January 18th, 2013 @ 2:29 pm

      I would think other cheeses would work pretty well. I wouldn’t use anything too soft, but pepper jack should work. Let me know how it goes if you try it!

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    4
    Emma — January 21, 2013 at 12:13 pm

    These look fantastic. Great photos. I’m going to make some this weekend. Please check out the food blog I have just started http://www.surreyKitchen.wordpress.com. Thanks!

    • beantownbaker — January 21st, 2013 @ 3:24 pm

      Let me know what you think of them if you do make them!

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    Erin @ The Spiffy Cookie — January 23, 2013 at 2:16 pm

    I HATE pickles. They are awful, but I definitely love cheese crackers. I especially love white cheddar cheez-its ;-)

    • beantownbaker — January 23rd, 2013 @ 2:27 pm

      You should definitely make these then – they’re seriously so good!

    • beantownbaker — January 23rd, 2013 @ 8:34 pm

      I don’t even eat my french fries that touched the pickle at restaurants. And I LOVE french fries!

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    tracy {pale yellow} — January 23, 2013 at 9:12 pm

    I have always thought making your own crackers would be too much work. Your version looks straightforward and delightful. I’m sure the taste is worth all the effort!

    • beantownbaker — January 23rd, 2013 @ 10:27 pm

      I agree, it was definitely much easier than I would have guessed. My sister, who never bakes, has already made these twice!

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    Erin @ The Spiffy Cookie — January 24, 2013 at 9:51 am

    I don’t like fries that touched pickles either! Not only do they then taste like a pickle, but they get soggy and I prefer crunchy fries!

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    Megan — January 24, 2013 at 7:31 pm

    Um… Cheez-Its are one food I cannot have around. Once I open the box, I pretty much eat the whole thing. I love this homemade version!

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    9
    Alyssa — February 3, 2013 at 4:42 pm

    Hello! I am more of a baker than a cook, so I was very nervous about what to make for my boyfriend’s Superbowl party! Found this recipe, and just made it! SUPER easy! I am really impressed by how much it tastes like a cheez-it… but better! I like this recipe and hope to try it with other cheeses! Thanks!

    PS. I did use the silicon baking mat and that made it a lot easier. Good point to follow!

    • beantownbaker — February 3rd, 2013 @ 9:45 pm

      So glad you enjoyed them!! I’ve already made them a handful of times with various cheeses and spices thrown in. They’ve all been delicious.

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    Priya@MyKitchenOdyssey — November 6, 2013 at 4:27 pm

    Oh my.Jen you done it.My little girl loves cheez it.I throwed the cheddar cheese(little bite size) once, don’t know what to make with it .I wish i had seen this earlier :(
    Any was can we make these with bite size cheese sticks.?

    MyKitchenOdyssey

    • beantownbaker — November 7th, 2013 @ 10:07 am

      I’m sure you could use this dough to make any shape you’d like…

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    Priya@MyKitchenOdyssey — November 14, 2013 at 7:32 pm

    Thanks for your reply .I meant the cracker barrel cheese ,Can i use this cheese to bake cheez its.

    MyKitchenOdyssey

    • beantownbaker — November 24th, 2013 @ 5:37 pm

      I think any cheese that comes in a block would be fine for this recipe.

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    Priya@MyKitchenOdyssey — November 24, 2013 at 7:15 pm

    Many thanks jen.I will be doing it very soon.

    MyKitchenOdyssey

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