Bold Snack Homemade Cheeze-Its (Print Version)
# Ingredients:
01 -
30–45 ml ice-cold water
02 -
0.5 tsp garlic powder
03 -
225 g extra-sharp cheddar, shredded
04 -
0.5 tsp seasoned salt
05 -
120 g plain flour, leveled and spooned
06 -
57 g salted butter, nice and soft
# Instructions:
01 -
Move your dough onto some plastic wrap, shape it into a disc, then wrap it up tightly. Let it rest in the fridge for at least an hour.
02 -
Toss the flour into the crumbs and pulse until it looks sandy and rough.
03 -
Toss cheese, butter, seasoned salt, and garlic powder into your food processor. Give it a bunch of pulses until you see little crumbs.
04 -
Fire up your oven to 175°C. Cover a baking sheet with parchment and sprinkle flour on your counter.
05 -
Slowly pour in the ice water, just a bit at a time, pulsing in between until it starts sticking together. If it's still not coming together, splash in another spoonful.
06 -
Cut the dough in two. Roll each out until it's about 3–6 mm thin, then slice into 2.5 cm squares with a sharp knife or a pastry cutter.
07 -
Poke a hole in the middle of every square with a toothpick or skewer, then lay them out on your baking tray, leaving space between them.
08 -
Pop 'em in for 12–16 minutes, until the crackers are firm and golden at the edges.
09 -
Cool the crackers all the way down right there on the baking tray, then stash them in a sealed container.
# Notes:
01 -
Let the crackers cool completely first—otherwise, they'll turn soggy if you put them away too soon.