Homemade Cheez Its

• servings: 150 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

8 ounces sharp cheddar cheese, shredded

1 cup all purpose flour

1/2 tsp salt, plus more for topping

1/4 cup unsalted butter, cubed

2 tablespoons whole milk (cold)

Directions

Preheat oven to 325˚F and line 2 baking sheets with parchment paper.

Add the cheese, flour and salt to a food processor and pulse several times. Add in the butter and pulse a few more times, until the dough is crumbly.

Add in the milk, then pulse several more times. The dough won’t come together in a ball, but it should come together when you press it between two fingers.

Transfer to a lightly floured surface. Roll into a large rectangle, rolling as thinly as possible. We go even thinner than 1/8-inch as they puff up quite a bit when baking.

Using a knife, pizza cutter or fluted pastry wheel, slice into 1-inch squares. Use the flat end of a skewer to poke a hole all the way through each cracker. Transfer to sheet pans and sprinkle with more salt.

Bake for 17-20 minutes, until deep golden brown on the bottom of each cracker. If they are too light, they won’t have much crisp. Let cool completely before enjoying!

Nutrition

• Serving Size: 10 crackers
• Calories: 89
• Total Fat: 6.1 g
• Saturated Fat: 3.6 g
• Trans Fat: 0.1 g
• Cholesterol: 17.4 mg
• Sodium: 133.3 mg
• Total Carbohydrate: 5.2 g
• Dietary Fiber: 0.2 g
• Total Sugars: 0.2 g
• Protein: 3.3 g