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4.68 from 55 votes
A pile of orange, baked homemade Cheez-Its, made with real extra-sharp cheddar cheese, sit on a blue table.
Homemade Cheez-Its
Prep Time
40 mins
Cook Time
15 mins
Chill Time
1 hr
Total Time
1 hr 55 mins
 

Craft glossy, professional-style chocolate covered caramels at home—foolproof, no thermometer, just simple ingredients, and ready in 1 hour!

Course: Lunch, Snack
Cuisine: American
Servings: 60 crackers
Author: Gemma Stafford
Ingredients
  • 2⅔ cups (8 oz/225 g) shredded extra-sharp cheddar cheese
  • 1 cup (5 oz/142 g) all-purpose flour
  • ¼ teaspoon salt
  • ¼ cup (2 oz/57 g) butter, cold and diced
  • 2 tablespoons ice water
Instructions
  1. In the bowl of a food processor, combine the cheese, flour, and salt and process for 10 to 15 seconds, until the mixture is finely ground.
  2. Pulse in the butter until crumbly, then pulse in the water until the mixture just starts to come together.
  3. Transfer to the counter and knead briefly, just until a dough is formed. Divide the dough in half, then cover with plastic wrap and refrigerate until chilled, about 1 hour.

  4. When ready to bake, preheat the oven to 350°F (180℃) fan assist and have 2 baking sheets set aside.

  5. On a piece of floured parchment paper big enough to fit into the baking sheet, roll out one half of the dough into roughly a 9x11-inch (23x28-cm) rectangle. Cut the dough into 1-inch (2½-cm) squares. Trim any jagged edges if you wish to have perfect squares.

  6. Transfer the paper with the dough to a baking sheet and spread the squares of dough evenly apart. Using the flat end of a wooden skewer, poke a hole in the center of each square.
  7. Bake for 12 - 15 minutes, until the crackers are puffed and golden brown. Let cool while you repeat with the remaining dough

  8. Store in an airtight container at room temperature for up to 1 week.
Recipe Notes
  • Use a food processor: A food processor is essential for grinding the cheese properly for this dough.
  • Choose the right cheddar: If you want the classic look, use yellow cheddar. But the taste is more important, so if you can only find extra sharp white cheddar, go with this. I do NOT recommend using shredded cheese, which contains anti-caking agents so won't blend or melt so well. 
  • Customize the flavors: sprinkle spices such as garlic powder, onion powder, or paprika over the crackers for extra flavors.
  • Roll dough thinly: Be sure to roll the dough to the correct measurements, so it is thin enough to bake up nice and crispy!
  • Watch for over baking: Watch the crackers carefully towards the end of the baking time. They can quickly go from nice and toasty to over brown and burnt.
  • Bake with the fan on: Because there are two trays it is best to bake with the fan on. If you are only baking one tray at a time without oven then bake at 375°F (190℃).
  • Adjust baking time if needed: If you cut your crackers bigger than just note you might need a longer baking time.