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Recipe by Dirk Kuiper
Recipe post ·
Updated
Homemade Cheez-Its
Crisp cheddar crackers made with extra-mature cheese, butter and a little flaky sea salt.
Watch the video for the technique.
My kitchen tools ↗Ingredients
- Bake
- 13–18 min
- 225 g extra-mature cheddar, finely grated
- 125 g plain flour
- 55 g cold unsalted butter, cubed
- ½ tsp fine salt
- ¼ tsp paprika or garlic powder (optional)
- 1–2 tbsp ice-cold water
- Flaky sea salt for topping
Method
- 1.
Pulse the cheddar, flour, butter, salt and optional seasoning in a food processor until crumbly. Add the water gradually, just until the dough holds together.
- 2.
Shape into a disc, wrap and chill for 30 minutes.
- 3.
Divide in two and roll between sheets of baking paper to 1–1.5 mm thick. Cut into roughly 2 × 2 cm squares, poke a hole in each centre and sprinkle with flaky salt.
- 4.
Bake on lined trays at 175°C conventional / 160°C fan for 13–18 minutes, until golden with lightly browned edges.
- 5.
Cool on the tray for 5 minutes, then transfer to a rack. They crisp up as they cool.
Notes
- Still soft once cooled? Dry them out at 120°C for 10–15 minutes, then cool completely.
