Homemade Cheezits! a snap to make and so much better than the box! Oh my word.
makes about 70 cheezits. Snacks for 3-4 people
Ingredients
4 T salted butter (if using unsalted, add an extra dash of salt)
8 oz of grated cheese (I’ve used Monterrey Jack, Mexican and Pepper Jack, so use what you like. I’d die for sharp white cheddar)
1 cup of ap flour + more for sprinkling
1/2 tsp salt (don’t skip this, it needs it.)
Cold water
8 oz of grated cheese (I’ve used Monterrey Jack, Mexican and Pepper Jack, so use what you like. I’d die for sharp white cheddar)
1 cup of ap flour + more for sprinkling
1/2 tsp salt (don’t skip this, it needs it.)
Cold water
Instructions
In your food processor, combine the butter and cheese together until crumbly and yummy. Eat a leetle. Move on. It gets better.
Dump in the flour and salt. Process a little bit more. Slowly pour in cold water, a TBSP at a time (usually about 1/4 cup for me) until you get a big hunk of dough that is barely sticky.
Cut into two pieces and wrap in plastic wrap and refrigerate for a half hour.
Preheat the oven to 375 and prep cookie sheets with parchment.
On a well floured slab or clean counter with flour, roll the dough out as thin as possible. Cut into squares or desired shape. If you’re OCD you can use a ruler and a pizza cutter. that’s totally cool too.
Place close together on the cookie sheet (they don’t spread, at all) so you can cram them on there like a sardine can. Poke the center of each with a toothpick.
Bake for 14 minutes or til golden and puffy. Taste. and keep tasting.
Dump in the flour and salt. Process a little bit more. Slowly pour in cold water, a TBSP at a time (usually about 1/4 cup for me) until you get a big hunk of dough that is barely sticky.
Cut into two pieces and wrap in plastic wrap and refrigerate for a half hour.
Preheat the oven to 375 and prep cookie sheets with parchment.
On a well floured slab or clean counter with flour, roll the dough out as thin as possible. Cut into squares or desired shape. If you’re OCD you can use a ruler and a pizza cutter. that’s totally cool too.
Place close together on the cookie sheet (they don’t spread, at all) so you can cram them on there like a sardine can. Poke the center of each with a toothpick.
Bake for 14 minutes or til golden and puffy. Taste. and keep tasting.
Recipe adapted from here
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