Description
Crisp, wafer-thin squares studded with sharp cheddar and seasoned with garlic and cayenne, they bake to a golden-brown snap that’s both savory and addictive.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 8 tablespoons unsalted butter, cold, cubed
- 4 ounces sharp cheddar cheese, grated
- 2 tablespoons ice water
- 1 pinch coarse salt
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a bowl whisk together flour, salt, paprika, garlic powder and cayenne pepper.
- Add cold cubed butter and use a pastry cutter or your fingertips to blend until mixture resembles coarse crumbs.
- Stir in grated cheddar cheese until evenly distributed throughout the flour mixture.
- Gradually add ice water, one tablespoon at a time, mixing until a cohesive dough forms.
- Shape the dough into a disk, wrap in plastic wrap and chill in the refrigerator for 30 minutes.
- Place dough between two sheets of parchment paper and roll out to about 1/16 inch thickness.
- Remove the top sheet of parchment, transfer the rolled dough to the prepared baking sheet and cut into 1-inch squares.
- Use a skewer or fork to prick each square twice in the center, then sprinkle lightly with coarse salt.
- Bake for 12 to 15 minutes or until the edges turn golden brown.
- Allow crackers to cool completely on the baking sheet; they will crisp up as they cool.
Notes
- Store baked Cheez-Its in an airtight container at room temperature for up to five days.
- For extra crispiness let crackers cool completely before transferring to a storage container.
- You can experiment with different cheeses like parmesan or pepper jack for flavor variations.
- Make sure the dough is rolled very thin to achieve the signature crispy texture.