| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 10 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 10 min |
| Yield: | 6 servings |
Ingredients
- 8 ounces sharp Cheddar, finely grated
- 1 cup all-purpose flour
- 4 tablespoons (1/2 stick) butter, cut into pieces
- 1/2 teaspoon kosher salt
- 1/2 teaspoon seasoned salt
- Pinch of cayenne
- 3 tablespoons ice water
Instructions
- Put the Cheddar, flour, butter, salt, seasoned salt and cayenne in a food processor and pulse until the mixture resembles sand. Add the ice water and pulse until the dough comes together. Form the dough into a ball, wrap in plastic and refrigerate for 1 hour.
- Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat.
- Roll out the dough to 1/4-inch thickness and cut into squares with a pizza cutter. Use a wooden skewer to poke a small hole in the center of each square. Transfer to the prepared baking sheet and bake until golden brown, 15 to 17 minutes. Allow to cool before packing up.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 299 |
| Total Fat | 21 g |
| Saturated Fat | 12 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 11 g |
| Cholesterol | 58 mg |
| Sodium | 245 mg |
| Serving Size | 1 of 6 servings |
| Calories | 299 |
| Total Fat | 21 g |
| Saturated Fat | 12 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 11 g |
| Cholesterol | 58 mg |
| Sodium | 245 mg |
Reviews
These tasted delicious fresh out of the oven although they did not get crispy. They were a bit on the slightly mushy side after 6 days vacuum sealed. My husband still enjoyed them.
Yum, home made Cheezits, only better.
Easy, delicious, and very pretty. I will be making these to give at Christmas. I agree they need to be rolled out thinner than the recipe indicates. Also, I baked them for 20 minutes to get them crisp. The recipe doesn’t say how many it makes; “6 servings” is meaningless. Also, the recipe doesn’t say whether the butter should be room temperature, cold or even frozen. Because it calls for adding ice water I assumed the butter should be cold as well. The dough comes together quickly and easily.
Very easy. I didn’t have seasoned salt, added some thyme, paprika and black pepper. I also used white wine for liquid. The flavor is excellent, but 1/4″ is much too thick; I used a little more than half that (5/32″) and still too thick- the texture is more like a cookie, a bit chewy in the middle, than a cracker. At that thickness, half the recipe made 36 1″ round crackers. Someone suggested using powdered cheese; I’ve never worked with it but it might be a good idea; the cheese contains a good deal of moisture.
Very good and easy
I made these twice. Once with regular flour and once with gluten free flour. Needed more than 3 tablespoons to make a dough for both. Both turned out great. Easy to make.
Oh my goodness these are delicious it’s like heaven these are perfect I will definitely recommend these.
I have a large amount of cheddar cheese powder, can that be substituted for the “real” cheese? If so are there any other adaptations that need to be made?
what can I use in place of seasoned salt?
These are so good the whole house fights over them. I tried them another time with pepper jack cheese and it was good but the cheddar is better!