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Cheez-Its®

Source of Recipe


From "Classic Snacks Made from Scratch" by Casey Barber



List of Ingredients



• 1 8-ounce block extra-sharp Cheddar cheese, coarsely shredded
  
• 1 ounce finely grated Parmesan cheese (about ¼ cup)
  
• 2 Tbsp chilled unsalted butter, cut into ½-inch cubes
  
• 2 Tbsp vegetable shortening, cut into ½-inch cubes
  
• 1 tsp kosher salt
  
• 1 cup (4¼ ounces) unbleached all-purpose flour
  
• 2 Tbsp ice-cold water
  






Instructions



1. Using a stand mixer fitted with the paddle attachment, blend the cheeses, butter, shortening, and salt on medium-low speed, or pulse in the bowl of a food processor until soft and homogenous. Add the flour and pulse or mix on low to combine; the dough will be dry and pebbly.
   
   
2. Slowly add the water (through the feed tube, if using a food processor) and continue to pulse/mix as the dough coalesces into a mass. Depending on the brand of cheese used and the humidity level at the time, you might need a small dribble of water or the full 2 tablespoons. Pat the dough into a disc, wrap tightly with plastic wrap, and refrigerate for at least 1 hour.
   
   
3. Preheat the oven to 375° F. Line two baking sheets with parchment paper or Silpat liners.
   
   
4. Divide the dough into 2 pieces on a floured surface and roll each into a very thin (â…›-inch or less) 10- by 12-inch rectangle. Using a fluted pastry cutter, cut the rectangles into 1-inch squares, then transfer to the baking sheets. Use a toothpick or the tip of a chopstick to punch a hole in the center of each square.
   
   
5. Bake for 12 to 15 minutes, or until puffed and browning at the edges. Watch carefully, as the high fat content of the crackers makes it a fine line between golden delicious and burnt. Immediately move the baked crackers onto wire racks to cool. Store your Cheez-Its at room temperature in an airtight container for up to a week.
   
   Makes about 13 dozen crackers