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
- Place flour, cheese, salt, cayenne pepper, and paprika in a food processor. Pulse until well combined.
- Add the butter and pulse until butter pieces are pea sized.
- With the food process running add the water. Continue until the mixture forms into a dough ball.
- Wrap the dough ball in plastic wrap and let it rest in the fridge for 30 minutes.
- Preheat your oven to 350 F.
- Line two baking sheets with parchment paper or silicon pads. Set aside.
- 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.
- Cut the dough into squares of 1 inch x 1 inch. You can use a knife or a ravioli cutter (for serrated edges).
- 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.
- Bake for 20-25 minutes. Baking times may vary. (My baking time was 18 mins on 350 F Convection.)
- 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/
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