Homemade Organic Cheeze Its
Author: Kirsten | My Kitchen in the Rockies
Prep time: 45 mins
Cook time: 20 mins
Total time: 1 hour 5 mins
  • 1 cup (120 g) flour
  • 8 oz. (226 g) sharp cheddar cheese, grated
  • ¾ teaspoon salt
  • ¼ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • 4 Tablespoons (57 g) cold unsalted butter, cut into squares
  • 2 Tablespoons ice water
  1. Place flour, cheese, salt, cayenne pepper, and paprika in a food processor. Pulse until well combined.
  2. Add the butter and pulse until butter pieces are pea sized.
  3. With the food process running add the water. Continue until the mixture forms into a dough ball.
  4. Wrap the dough ball in plastic wrap and let it rest in the fridge for 30 minutes.
  5. Preheat your oven to 350 F.
  6. Line two baking sheets with parchment paper or silicon pads. Set aside.
  7. Roll your dough with a rolling pin to the thickness of about ⅛ inch. You can do this on a floured surface or between two sheets of plastic wrap.
  8. Cut the dough into squares of 1 inch x 1 inch. You can use a knife or a ravioli cutter (for serrated edges).
  9. Place the squares on the prepared baking sheets. Using a wooden skewer or a fork poke a small hole in the middle of each dough square.
  10. Bake for 20-25 minutes. Baking times may vary. (My baking time was 18 mins on 350 F Convection.)
  11. Let the crackers cool and store in air tight container.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2014/01/18/homemade-organic-cheeze-its/