When reminiscing about my childhood, Cheez-its (sadly?) have a prominent role. Playing endless hours of Tripoley on the deck, endless hours of homework, and late night hours of fun all included the cheesy treat. I whole-heartedly believe that cheese makes everything in life better. Additionally, I love fine cheese as much as the powdered stuff; every cheese has its place. Fine wine and a black dress = a delicate but sharp white cheese. The morning after a night on the town = mac and cheese from a box (to be eaten straight out of the pan). Don’t even think about judging–you know you love the stuff too.
Clearly, thinking about cheese makes me get off topic. Cheez-its for Adults graced our bellies tonight. Imagine the delightfully over-processed deliciously over-greasy treat from the red box and get rid of the processed part and the greasy part and you have this cracker. Cheesy, crunchy, light, peppery. This little cracker has a bigger bite than its mouth.
Easy to make, very easy to eat, and extra easy to pawn off to others. Enjoy!
Cheez-its for Adults:
- 6-7 ounces of the cheddar of your choice (we used sharp)
- 1-2 ounces of the milder white cheese of your choice (we used romano because that what was in the fridge, but parmesan, asiago, or even gouda would be good)
- 4 tablespoons of unsalted butter, softened and cut into chunks
- 3/4 cups flour, plus some more for rolling your dough
- 1/2 teaspoon kosher salt
- between 1 1/2 and 2 tablespoons of black pepper
- a little more than 1 tablespoon of fat free milk
- Preheat oven to 350 degrees.
- Grate your cheese (and try not to nibble your piles away).
- Put the cheese, flour, butter chunks, salt, and pepper in a food processor.
- Pulse until little crumbs form.
- Pour in the milk and process until a dough forms. (You may have to add a touch more milk.)
- Refrigerate until a bit chilled.
- Dust your surface with flour, then roll out your dough to your desired Cheez-it width–about 1/16 of an inch–with a floured rolling pin (or wine bottle).
- Cut the dough into one inch-ish squares.
- Place the squares on a baking sheet lined with parchment and poke a hole in the middle. (We used the end of an electric mixer beater.)
- Cook for 15-17 minutes until the edges just start to brown.
- Enjoy a few while they are soft, then let the rest cool until they turn into crackers.
- Remember your childhood. 🙂