Homemade Cheez-It Crackers
Marlynn Schotland, Urban Bliss Life
Sharp cheddar cheese
cold unsalted butter
plus more for sprinkling on before baking
Put all four ingredients into a food processor and mix until ingredients form a ball, which takes about two minutes.
Divide the ball into two disks, wrap in plastic wrap, and refrigerate for 30 minutes.
Take dough out and place between two Silpats, Rolpats, or sheets of parchment paper. Roll the dough until it's about 1/8" flat. Remove top parchment paper/Silpat.
Using a pastry wheel to get the cute scalloped edges (or you can use a pizza cutter for straight edges), cut dough into 1" squares.
Place dough on the Silpat/Rolpat/parchment paper into the refrigerator for about 10 minutes to help chill the dough, which makes it easier to lift individual pieces out for baking.
After 10 minutes, remove from the refrigerator and place individual crackers about 1/2" apart from each other on a baking sheet covered with parchment paper or onto a Silpat.
Bake for about 8-10 minutes.
Adapted from America's Test Kitchen
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