Homemade Cheez-Its Recipe - Imperfect Homemaker

Homemade Cheez-Its Recipe

Homemade Cheez-Its

I love having grab-n-go snacks to give to my kids when they're needing a little something to tide them over until dinner.

It seemed like everything I could think of to make, though, was stuff that had sugar in it like muffins, granola bars (what good is a granola bar without chocolate chips in it? 🙂 ), and other things like that.

I wanted some type of crackery something to feed them, so I paid a visit to my good friend, Mr. Google.



This Homemade Cheez-Its recipe called my name, so I printed it off, and headed to the kitchen.

This was so easy, and what I love is the fact that I know exactly what I'm feeding my kids! Cheese, flour, butter, salt and water are the sole ingredients of this lovely recipe.

I know you're tired of hearing me ramble on, and are ready for me to just get on with it, right?

Here goes:


Homemade Cheez-Its Recipe
  • 8 oz extra-sharp cheddar cheese, coarsely shredded
  • ½ stick unsalted butter, at room temperature
  • 1 t kosher salt
  • 1 c flour
  • 2 T ice water
  1. Using a mixer with paddle attachment, mix Cheese, butter and salt until soft and combined.
  2. Add the flour and mix on low speed (the dough will be dry and pebbly).
  3. Slowly add the water and continue to mix as the dough forms a ball.
  4. Pat the dough into a disk, wrap tightly with plastic wrap, and refrigerate for at least an hour.
  5. Preheat the oven to 375˚F. Line two baking sheets with parchment paper or Silpats.
  6. Divide the dough into two pieces and roll each into a very thin (1/8 inch or less) 10 x 12-inch rectangle. Using a fluted pastry cutter, cut the rectangles into 1-inch squares, then transfer to the baking sheets. Use the tip of a chopstick to punch a hole into the center of each square.
  7. Bake for 15-17 minutes or until puffed and browning at the edges. Watch carefully, as the high fat content of the crackers makes it a fine line between golden delicious and burnt. Immediately move the crackers to racks to cool.

I used Cabot Seriously Sharp Cheddar Cheese for ours, and the whole family has been raving about them!

This recipe is definitely a keeper!


Recipe from ReadyMade.com






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