As promised, here is the recipe for the Homemade Cheez-Its I talked about in my Pistachio Pairings Challenge post for Recipe Redux!
I’m not actually a huge fan of Cheez-Its but I love making homemade versions of storebought crackers! Be sure to check out my recipe for Homemade Wheat Thins as well!
This recipe is a little bit tedious, but the ingredients are simple and with a little effort, you can have your very own cheesy crackers to snack on! This recipe was adapted from these Easy Whole Wheat Cheddar Crackers. It’s not uber healthy, but now that I have a base recipe I like, I can always experiment to put a healthier twist on them later
Here’s how you make them:
- 1 cup white whole wheat flour
- 4 Tbsp butter, cut into small cubes
- 1¾ cup shredded cheddar cheese
- 1 tsp paprika
- ½ – 1 tsp cayenne pepper (optional)
- 2 strips of cooked bacon (optional)
- Place the butter and flour in a food processor and pulse to combine.
- Add the remaining ingredients and process until a ball of dough forms.
- Transfer to a flat surface, cover with parchment paper and roll the dough out.
- Cut into desired sized crackers and transfer to a baking sheet.
- Gather scraps and edges and re-roll and cut remaining crackers.
- Bake at 400 degrees for 6-10 minutes depending on the size and thickness of your crackers.
-I made mine with bacon. I assume you could leave it out. You might want to add an extra Tbsp of butter if you do.
-The dough is very soft and sticky. It might roll better if you chill it for a little bit first but I didn’t try that. Putting the parchment paper on top will keep it from sticking to the rolling pin.
The notes listed in the recipe above are important so I’m going to list them here for you too:
- For the cheese you can use white or yellow cheddar, or you could use half cheddar/half pepperjack, or colby jack. Pick your favorite! Just remember if you use white cheddar that they won’t look like cheez-its.
- I made mine with bacon. I assume you could leave it out. You might want to add an extra Tbsp of butter if you do.
- The dough is very soft and sticky. It might roll better if you chill it for a little bit first but I didn’t try that. Putting the parchment paper on top will keep it from sticking to the rolling pin.
I made our extra spicy and used half spicy colby jack/half Cheddar. Watch them carefully while they cook. I cut mine pretty small and the first batch got a little crispy when I left them in for 10 minutes, so the second batch I only cooked for 6-7 minutes.
They’re the perfect addition to my trailmix!
Have you ever made a homemade version of your favorite crackers?