Prior to meeting my husband, I had been a casual Cheez-Its consumer. (I particularly enjoyed the green Tabasco version, which upon googling just now has been relabeled as 'Hot & Spicy'). Cheez-Its are the husband's favorite snack and for his birthday the past couple of years, I've been whipping up a homemade version.
The Recipe: Copycat Cheez-Its from the kitchn
Recipe Notes:
- I used the Better Cheddar cheese powder from King Arthur Baking Company
- the batter came out quite dry so I had to add much more water than the 2tbs of water in the recipe. (I can't remember amount but I added some by the tablespoon until the dough came together).
- these crackers puff up so it's best to roll them out to the 1/8 inch thickness that is recommended.
- I purchased a pastry crimper wheel to get crimped edges but after baking, it is barely noticeable so you don't need to go through that trouble.
The Results: These are buttery and also like pie-dough in that buttery way. The cheddar and toasty flavor of a regular Cheez-It isn't as pronounced but I really enjoyed this take on a homemade Cheez-It. It felt gourmet with the enhanced butteryness.
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