Cheez-its for Adults (and Kids at Heart!)

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!

Before

After

 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

1. Preheat oven to 350 degrees.
2. Grate your cheese (and try not to nibble your piles away).
3. Put the cheese, flour, butter chunks, salt, and pepper in a food processor.
4. Pulse until little crumbs form.
5. Pour in the milk and process until a dough forms.  (You may have to add a touch more milk.)
6. Refrigerate until a bit chilled.
7. 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).
8. Cut the dough into one inch-ish squares.
9. 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.)
10. Cook for 15-17 minutes until the edges just start to brown.
11. Enjoy a few while they are soft, then let the rest cool until they turn into crackers.
12. Remember your childhood.  :)