Monday, 15 July 2013

Cheese Crackers (Cheez Its / Cheese Nips Copy-Cat)

These didn't exactly taste like Cheeze Its (for those Americans out there) and Cheese Nips (for the Canadians). They tasted better. Different, but oh so much better. Let's just say the batch almost didn't have a chance to cool and leave it at that. Plus, there is only five ingredients and they are pretty darn simple to make (but they do take a bit of time to chill and cut, but nothing hard about that).

One thing for certain, roll them thin. Like really thin. The ones that worked the best for me were the ones that I could see the colour of the countertop underneath them coming through. They puff up. So unless you want little cracker cubes, roll them thin. I though I had them thin enough, I didn't. Not that it made them taste any worse. They just weren't as crunchy right out of the oven.

Recipe from Better Home & Garden

Makes 14-15 dozen crackers


1 C. Grated Sharp Cheddar Cheese
1/4 C. Butter
1 Tsp. Salt
1 C. Flour
2 Tbsp. Cold Water
*Optional* Additional Salt for Sprinkling


~Combine cheese and butter in an electric mixer.
~Add in salt and flour and mix until well combined and crumbly
~Continue to mix while adding the water, until a ball forms
~Form dough ball into a disc and wrap in plastic wrap and refrigerate to chill (at least an hour)
~Preheat oven to 375 F
~Roll out dough onto a floured surface to a 1/8 of an inch (when you think you have it thin enough, keep rolling)
~Cut into squares using a pizza cutter, knife or pastry wheel (if you want the classic jagged edge)
~Place squares on baking sheet and with a chopstick or similar sized utensil, poke a hole in the centre.
~Sprinkle with a small amount of salt over the top
~Bake for 12 minutes

Enjoy (warm they are delicious, cool they are crunchy)

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