These Easy Homemade Baked Cheez-It crackers are amazing. A copycat recipe of cheese crackers sold in a red box at the store, my homemade crackers are simple to make and scrumptious to boot! These crunchy cheddar cheese crackers also make a tasty snack and are a unique gift for the foodies in your life.
Course: Appetizer, Snack
Cuisine: American, Southern
Keyword: copycat cheez-its recipe, baked cheese crackers, easy to make homemade cheese crackers
pinchcayenne peppermore if you like your crackers spicy
1cupall-purpose flourplus extra for flouring the work surface
Place the butter, cheese, salt, white pepper and cayenne pepper in a food processor fitted with a steel blade. Pulse until the butter is broken up into uneven bits and the mixture forms small curds. Add the flour and pulse until the dough forms moist curds again.
Turn the dough onto a lightly floured work surface and knead it gently until it comes together.
Place the dough in a gallon-size Ziploc bag. Put the bag on a flat surface. Leaving the top open, roll the dough into an even rectangle that completely fills the bag. As you roll, turn the bag occasionally. And, lift the plastic from the dough so that it doesn't cause creases. Seal the bag, and refrigerate the dough for at least 2 hours, or for up to 2 days.
When you are ready to bake the crackers, preheat the oven to 350 degrees. Line 2 cookie sheets with parchment paper.
Put the Ziploc bag on a cutting board and slit it open. Turn the firm dough onto a lightly floured piece of parchment paper; discard the bag. Using a ruler as a guide and a fluted pastry cutter, cut the dough into approximately 1-inch by 1-inch squares. Prick each cracker twice with a fork and transfer to the baking sheets.
Bake at 350 degrees for 14-17 minutes, or until the crackers are puffy and golden brown around the edges. Transfer the crackers to a wire rack to cool completely.
Sharon's Expert Tips:Pro-Tip: The use of a plastic storage bag to roll out the cracker dough is genius. The dough fits perfectly and rolling it out in the bag keeps it all the same thickness and in a nice square. If you like spicy Cheez-it crackers, increase the amount of cayenne pepper to 1/2 teaspoon. I used sharp cheddar cheese in this recipe, but you can also substitute gruyere, Swiss, Comte, or Emmenthal.If you don't have a pastry cutter, you can also use a pizza cutter or a knife to cut the dough.Store your homemade cheez-it crackers in an airtight container for up to one week.