Copycat Cheez It Recipe
Homemade version of your favorite cheese cracker, but 10 times better! You won't want to stop snacking on these!
Ingredients
- 85 grams Sourdough Starter Discard (Or extra 1/2 cup of flour and 2 Tablespoons ice water)
- 7 oz Shredded Cheddar Cheese
- 3 Tbsp Butter (cut into small pieces)
- 1 tsp Ranch Seasoning (homemade or store bought)
- 1 tsp Salt (optional)
- 1/2 cup Flour (All-purpose or bread flour)
- Sea Salt Flakes
Instructions
- Add all ingredients except the flour and sea salt flakes to the food processor or stand mixer. See notes above for more information about the options.
- Combine until smooth. Then add in the flour and continue to mix until a dough has formed and everything is well blended.
- Wrap the dough in plastic wrap and leave in the fridge for 30 minutes. (If left longer it will still be okay just might need to rest on the counter for a few minutes.)
- Preheat the oven to 350°.
- Take half of the dough and lay it on your silicone baking mat (or parchment paper). Use a rolling pin to roll out the dough into a large rectangle the size of your silicone mat. The key to making crunchy crackers is getting the dough as thin as possible. If you leave the dough too thick the crackers will be chewy. Still super delicious, but not the crunch we are looking for.
- Once the dough is super thin, use a pizza cutter or dough cutter to cut long strips going both directions, to end up with little squares the size of Cheez Its!
- Using a tooth pick, poke a hole in the center of each square.
- Top the dough with the sea salt flakes. Put the silicone mat on a baking sheet and bake for 12-16 minutes. The actual time will depend on your oven and on how thin you made the dough. Be sure to keep a close eye on the oven and watch for when they are ready. The crackers around the edge will get pretty dark before they are done in the center.
- If you are cooking both halves of the dough (on separate baking sheets) then be sure to rotate them half way through baking.
- Turn the oven off and leave the crackers in the oven with the door cracked open for about 15 minutes. This will help them dry out and get nice and crispy.
- Once the Cheez Its are completely cooled (after an hour or so, store them in an airtight container).