Cheez-Its are a family favorite when it comes to snacks in my house! They are so tasty! Well here is a great and SIMPLE recipe that you can use to make these at home!
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Homemade Cheez-Its
INGREDIENTS
8 oz Shredded Cheddar Cheese
2 tbsp cold Butter cut into small pieces
2 tbsp Shortening
1 tsp Kosher or Sea Salt
1 cup Flour
2 tbsp Ice Cold Water
Directions:
Blend the cheese, butter, shortening and salt together on medium low speed in a stand mixer or with a hand mixer.
Add the flour and mix on low to incorporate (the dough willl be dry).
Slowly add the water just until the dough comes together in a lump.
Form into a ball and wrap in plastic wrap and refrigerate for an hour.
Preheat oven to 375.
Line a baking sheet with parchment paper.
Flour your work area and roll out the dough very thin (less than 1/8″).
Use a pastry cutter to cut into 1″ squares and use a skewer or toothpick to put a hole in the center of each.
Transfer to prepared baking sheet.
Bake for 12-15 minutes or until light brown at the edges.
Transfer to a cooling rack and allow to cool.
Be sure to store in a sealed bag to maintain freshness, like you would be store bought Cheez-Its too!
Enjoy!
Could the flour be replaced with baking powder? I have a child that is gluten free and wanted to make this
do you mean gluten free baking mix? Not baking powder, that’s leavener. I’d use 1 cup of Bob’s Redmill Baking mix, plus about 1/4 t. of Xanthum gum in place of the all-purpose flower. I’m going to try it myself anyway, but I know from experience it’ll be a very crumbly dough. May want to roll out on parchment in smaller batches so I can just flip it onto a pan after cutting.
I am going to try with brown rice flour which is a gluten free as well.
I’m not keen on shortening. Could I replace it with all butter? Any other substitute?
When you transfer to a baking sheet after cutting, do they need to be spread out (similar to cookies), or can it just be flipped onto a baking sheet without any spaces between? Thanks – can’t wait to try these!
Hi Kayla, Just transfer to the baking sheet, no separating required. 🙂
Hi there! I am in the middle of trying this recipe and I can’t seem to get my mixture to form into a ball. It just keeps falling apart. I used whole wheat flour..could that be the reason?
Thanks for your help!
Hmmm, I haven’t had that happen, but as it is whole wheat flour that may be the issue, did you try pressing flat?
How cool are these! And they sound completely delicious too!
My daughter loves cheese-its! Cannot wait to try making them from home. Thanks for sharing on Mouthwatering Mondays!
Lauren Copeland
Life Well Sweetened Blog
http://www.lifewellsweetened.com
These look yummy! What a great snack idea! Thanks for sharing!
LOVE homemade crackers 🙂 perfect for snacking
When I saw this recipe; I thought: Homemade Cheeze-its? Are you freaking kidding me?!? LOVE IT!!!!!!!!
I love Cheez Its and just pinned this recipe. Thanks so much for sharing with Full Plate Thursday and hope you are staying warm in all this cold weather.
Come Back Soon!
Miz Helen
Hi! We love this recipe! So easy, and it’s so nice to know exactly what is in the delicious snacks we eat! We’d love to share this recipe with our readers on our blog (giving you full credit, of course!). Please let me know if you’d rather us not, but I know our readers would LOVE to make this for their kiddos!
Have a great day!
Hi MaryBeth, Go for it!
In the middle of this recipe… Do I need to grease the cookie sheet or do I keep the cut cheez its on the parchment and place on baking sheet? or do I set on baking sheet without the paper… help!
Just wondering about the shortening….is there a substitution available?