I have always enjoyed making meals for myself. When I got my first apartment Sophomore year of college, this consisted of tossing pasta with whatever ingredients were in my fridge. I can confidently say that I have come a long way from those days. Now I make homemade chicken pot pie, complicated side dishes, and mac and cheese from scratch. I would never think of going into the frozen foods section or buying something in a box. Crazy, right? My next adventure in the kitchen will consist of simple snacks. I plan on trying these super easy homemade Cheez-Its. If you attempt them first, please let me know how it goes in the comments!
8 ounces extra sharp cheddar cheese, coarsely shredded
1/2stick unsalted butter, at room temperature (4 tablespoons)
2tablespoons ice water
- In the bowl of a stand mixer fitted with a paddle attachment, mix the cheese, butter, and salt. Add the flour and mix on low (dough will be pebbly). Slowly add the water and mix as the dough forms a ball.
- Pat the dough into a disk, wrap with plastic wrap, and refrigerate for an hour.
- Preheat the oven to 375 F. Line two baking sheets with parchment paper. Divide the dough into two pieces and roll each into a very thin (1/8 inch or less) 10×12 inch rectangle. Using a fluted pastry cutter, cut the rectangles into 1-inch squares, then transfer them to the baking sheets.
- Bake for 15 to 17 minutes or until puffed and browning at the edges. Watch carefully, as the high fat content of the crackers makes a fine line between golden delicious and burnt. Immediately move the crackers to racks to cool.