Homemade Cheez Crackers

Posted by Leesha on

Homemade Cheez Crackers

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Homemade Cheez Crackers
Homemade whole wheat cheese crackers that taste just like Cheez-Its!

Ingredients

  • 3 tablespoons unsalted butter (cold)
  • 1 1/2 cups whole wheat flour
  • 1 teaspoon mustard powder
  • 1 teaspoon paprika
  • 1/8 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 1/2 cups cheddar cheese (grated)
  • 3/4 cups water
  • 2 teaspoons distilled white vinegar
  • 1 ice cube
  • 1 tablespoon sea salt (or kosher salt)

Note

Adapted from the recipe published online, and in Alana's book The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making

Directions

In a bowl of a stand mixer fitted with a paddle attachment, combine butter, flour, mustard, paprika, garlic powder, and salt. Mix on low speed until mixture is crumbly and butter starts to integrate into mixture, about 30 seconds. Add cheese and mix again, on low speed, for a few seconds.

In a liquid measuring cup, combine 3/4 cup water, white vinegar and ice cube and let it sit for a moment to get cold. Add 6 tablespoons of vinegar mixture to dough and mix on medium speed for 20 seconds.

Continue to add liquid, 1 tablespoon at a time, until dough clings in a ball to the beater, then mix for an additional 30 seconds. Mound dough into a ball, wrap in wax paper or plastic wrap and refrigerate dough for at least 2 hours, and up to 3 days. (Dough can be frozen at this point.)

Remove dough from refrigerator 15 minutes before you are ready to roll it out. Preheat oven to 325 degrees and lightly grease 2 baking sheets (or line with parchment paper). Turn out dough onto a lightly floured work surface and press into a flat disc. Using a lightly floured rolling pin, roll out dough until it is 1/8- to 1/4-inch thick. Use a pizza wheel, pastry cutter, or sharp knife and cut dough into 1.5-inch squares.

Using a spatula, transfer crackers to prepared baking sheets, allowing 1 inch between crackers. Bake until crackers are slightly golden, about 30 minutes, rotating baking sheets halfway through baking. Turn off oven and leave baking sheets in oven as it cools, for at least 1 hour.

Store crackers at room temperature in a covered container for 5 to 7 days.

To bake frozen dough, thaw in refrigerator before rolling out. Baked crackers can be stored in a freezer bag for up to 4 months; re-crisp in a 375-degree oven for 5 minutes.

Recipe and photographs from Mayhem in the Kitchen!
https://mayheminthekitchen.com/homemade-cheez-crackers/