Homemade Cheeze-Its Bold Snack (Print Version)
# Ingredients:
01 -
225 grams sharp cheddar cheese, shredded
02 -
57 grams salted butter, softened
03 -
0.5 teaspoon seasoning salt
04 -
0.5 teaspoon garlic powder
05 -
120 grams all-purpose flour, spooned and leveled
06 -
30-45 millilitres ice water
# Instructions:
01 -
In a food processor, combine shredded cheddar cheese, softened butter, seasoning salt, and garlic powder. Pulse until the mixture becomes crumbly.
02 -
Incorporate the all-purpose flour and pulse until the texture resembles coarse sand.
03 -
Gradually drizzle in ice water, one tablespoon at a time, pulsing between additions until the dough begins to form a cohesive ball. Add an extra tablespoon of water if needed.
04 -
Transfer the dough onto a piece of plastic wrap. Shape it into a disc, wrap tightly, and refrigerate for at least one hour.
05 -
Preheat oven to 175°C and line a baking sheet with parchment paper. Lightly flour your work surface.
06 -
Divide the chilled dough in half. Roll each portion out to approximately 3–6 millimetres thick. Cut into 2.5-centimetre squares using a sharp knife or pastry wheel.
07 -
Using the tip of a skewer or toothpick, poke a hole in the centre of each square. Arrange onto the baking sheet, spacing pieces slightly apart.
08 -
Bake for 12–16 minutes or until crackers are crisp and the edges are lightly golden.
09 -
Allow crackers to cool completely on the baking sheet before transferring to an airtight container for storage.
# Notes:
01 -
For extra crispness, allow crackers to cool fully before sealing; storing before fully cooled can cause sogginess.