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homemade cheez it recipe
- Total Time: 45 minutes
- Yield: 48 crackers 1x
- Diet: Vegetarian
Description
This recipe delivers a deep, savory flavor and crisp texture that just can’t be matched by a store-bought version. The key is in the layering technique, creating a stunning visual swirl and distributing flavor perfectly throughout every bite.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon fine sea salt
- 1/2 cup cold unsalted butter, cubed
- 6 ounces sharp cheddar cheese, grated for dough
- 1/4 to 1/3 cup ice-cold water
- 2 ounces sharp cheddar cheese, very finely grated for swirl paste
- 2 teaspoons smoked paprika
- 1 tablespoon unsalted butter, melted
- Pinch fine sea salt for swirl paste
- 1 tablespoon sharp cheddar, finely grated for garnish
Instructions
- Combine Dough Ingredients: In a food processor, pulse flour and salt. Add cold butter cubes and pulse until the mixture resembles coarse meal. Add the 6 ounces of grated cheddar and pulse briefly. Gradually add ice-cold water, pulsing just until the dough clumps together.
- Chill the Dough: Transfer the shaggy dough to a work surface, form into a flat disc, wrap tightly, and chill in the refrigerator for at least 30 minutes.
- Prepare Swirl Paste: While the dough chills, combine the 2 ounces of finely grated cheddar, smoked paprika, melted butter, and a pinch of salt to form a smooth paste.
- Roll and Spread Dough: Preheat oven to 375°F (190°C) and prepare baking sheets. Roll half of the chilled dough into a 12×8 inch rectangle on a lightly floured surface. Spread half of the prepared swirl paste evenly over the surface, leaving a small border.
- Layer and Fold: Fold the dough into thirds like a letter (short end over the middle, then fold the other short end over the top). Gently press down, then roll the dough out again to a 12×8 inch rectangle. Repeat the folding process one more time to create layers.
- Cut and Prick Crackers: Roll the swirled dough thinly to about 1/10 inch thickness. Cut into 1-inch squares using a sharp knife or crinkle cutter. Transfer the squares to the prepared baking sheets and prick each cracker once in the center with a toothpick to prevent puffing.
- Bake Until Crisp: Bake for 12-15 minutes, rotating the baking sheets halfway through, until crisp and golden brown around the edges. If necessary, return crackers to the oven for 3-5 minutes at a lower temperature to crisp further after cooling.
- Garnish and Serve: Let the crackers cool completely on the baking sheets. Garnish with an additional pinch of smoked paprika and sprinkle with the remaining finely grated cheddar before serving.
Notes
For the best flavor and texture, use a good quality sharp cheddar cheese grated fresh from a block. Avoid pre-shredded cheese as anti-caking agents can make crackers dry. If crackers soften in storage, re-crisp them in the oven at 325°F (160°C) for 5-7 minutes.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 crackers
- Calories: 430 calories
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 27 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1.3 g
- Protein: 12 g
- Cholesterol: 65 mg