Ever since I was young, I’ve always had a slight obsession with all things cheesy. Whether it’s string cheese, cracker barrel cheddar, mac and cheese, or cheez-its, if it’s a weird orange color I was a happy camper. Thankfully, as I’ve matured (feel free to read that in a pretentious accent) I’ve discovered what real sharp cheddar is and the wonders of homemade mac and cheese…I still haven’t been able to shake string cheese or cheez-its and Chef judges me for it all the time.
All of that changed earlier this week, when I was bored and decided to make homemade cheez-its. I’ve told a couple of friends and most of them have balked at me for making something that I can get so easily from any store. But it was worth it.
Not only is this one of the easiest recipes ever, it only takes four ingredients that you probably have at home already. The recipe from start to finish takes a little over an hour and a half, but that includes the baking and resting time for the dough–in reality it’s about fifteen minutes of active work and totally worth it.
I’d like to say these made it into work and I shared with some coworkers, but that didn’t happen. These were gone within three days and I did most of the damage myself. To be completely honest, I might end up making more today…because I have no self control.
Here’s what you’ll need (adapted from here):
8 ozs (225 g) montery jack cheese, shredded
2 ozs (48 g) salted butter, room temperature
1 tsp kosher salt
1 cup (140 g) AP Flour
2-3 tsp very cold water
In a food processor, combine the cheese, butter, and salt.
Pulse until combined.
Add flour and pulse until the cheese is smaller than the size of a pea and the flour coats the cheese.
Slowly, add the water and pulse until a dough begins to form.
Take the dough out of the food processor, separate into two balls, and wrap in saran wrap. Flatten the ball into a disc, and place into the refrigerator to chill for an hour.
Preheat the oven to 375 degrees Fahrenheit.
Once the dough has rested for an hour, roll out until it is about 1/8-1/16 of an inch. Cut the edges of the dough off so that the dough is a square or rectangle.
Cut the dough into 3/4-1 inch strips.
Stack the strips of dough on top of one another and slice into squares.
Place squares onto a sheet tray lined with parchment or a silpat, and bake for 15-20 minutes, or until the cheese smells like it’s starting to burn slightly and the squares are a deep golden.
Remove the squares from the oven and place onto a paper towel lined cooling rack to cool completely. This will help to absorb any excess oils.
Once the squares have cooled, place into an airtight container. The cheez-its will hold for up to a week, but I have a feeling they won’t last that long!
In a food processor, combine the cheese, butter, and salt. Pulse until combined. Add flour and pulse until the cheese is smaller than the size of a pea and the flour coats the cheese. Slowly, add the water and pulse until a dough begins to form.
Take the dough out of the food processor, separate into two balls, and wrap in saran wrap. Flatten the ball into a disc, and place into the refrigerator to chill for an hour.
Preheat the oven to 375 degrees Fahrenheit.
Once the dough has rested for an hour, roll out until it is about 1/8-1/16 of an inch. Cut the edges of the dough off so that the dough is a square or rectangle. Cut the dough into 3/4-1 inch strips. Stack the strips of dough on top of one another and slice into squares. Place squares onto a sheet tray lined with parchment or a silpat, and bake for 15-20 minutes, or until the cheese smells like it’s starting to burn slightly and the squares are a deep golden. Remove the squares from the oven and place onto a paper towel lined cooling rack to cool completely. This will help to absorb any excess oils.
Once the squares have cooled, place into an airtight container. The cheez-its will hold for up to a week, but I have a feeling they won’t last that long!