Make-at-home, "clean," "Cheese-it" crackers
Ingredients
- 1 8-ounce block extra sharp Cheddar cheese, coarsely shredded
- 1 ounce finely grated Parmesan cheese (about ¼ cup)
- 4 tablespoons (2 ounces) organic butter, at room temperature
- 1 teaspoon sea salt
- 1 cup (4¼ ounces) white whole wheat flour
- 1-2 tablespoons ice water
Instructions
- Blend the Cheddar, Parmesan, butter, and salt in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed, or pulse the ingredients in the bowl of a food processor fitted with the blade attachment until soft.
- Add the flour and mix on low speed/pulse to combine; the dough will be dry and pebbly.
- Slowly add the water and continue to mix/pulse as the dough coalesces into a mass. Depending on the cheese used and the humidity levels when you're making the Cheese-Its, you might only need a small dribble of water or the full 2 tablespoons.
- Pat the dough into a disk, wrap tightly with waxed paper, and refrigerate for at least an hour.
- Preheat the oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper
- Divide the dough into two pieces and roll each into a very thin (1/8 inch or less) 10- by 12-inch rectangle. Using a fluted pastry cutter or a pizza cutter, cut the rectangles into 1-inch squares, then transfer to the baking sheets. Use the tip of a chopstick or a toothpick to punch a hole into the center of each square.
- Bake for 12-15 minutes or until puffed and browning at the edges. Watch carefully, as the crackers will go from golden to burnt in the blink of an eye.
- Immediately move the crackers to racks to cool. Cheese-Its will keep at room temperature in an airtight container for up to a week.
