Although I’m in a never-ending state of baking, I actually really prefer a salty snack to a sweet one. I’m fortunate that I live with two boys who will never turn down cookies or cupcakes, because I LOVE to bake, but really, I’d typically choose chips over cookies. I came across a few cheese cracker recipes at Smitten Kitchen and figured they looked pretty easy, and worth trying my own version of. I love Cheez Its, and it’s pretty hard to ruin a cheese cracker, so I felt pretty confident– and rightly so. These tasted exactly like the real deal, possibly even better… and they were easy!
You will need:
1 1/2 – 2 cups extra sharp cheddar, grated
4 tablespoons butter, room temperature
3/4 cup flour
1 teaspoon garlic salt
1/4 teaspoon salt
1 tablespoon milk
Pre-heat your oven to 350 and line a cookie sheet with parchment paper. In a large bowl, combine cheese, flour, garlic salt, and salt. Begin to combine butter, and mix until the ingredients become meal-y. Add your milk and combine thoroughly. On a lightly floured surface, roll your dough out, about 1/8 of an inch thick. Using a pizza cutter, cut strips in both up and down, 1-inch thick, so that each cracker is a 1-inch square. Place crackers on a cookie sheet and poke a little hole in the top (I used the top end of an attachment for my hand mixer, be resourceful!). Bake for 12-15 minutes, until edges are slightly browned. Transfer to a wire rack to cool completely.
Perfect warm, perfect cooled– I can’t tell you how long they will last when stored, because I literally ate them all within 2 days. I can only encourage you to double, triple, quadruple the recipe, because self control will be a think of myth once you try these 🙂