The Conversation
We’re excited for the long weekend since it’s the perfect time for awesome staycations like a ski trip to the mountains or a beautiful drive to Napa. And if you’re anything like us, you probably need little snack to tide you over during the long drive.
After making a bunch of sweets like cookie dough brownie pops, crepe cake, and hot chocolate on a stick, we’re whipping up something savory today. Of course, there’s no better snack than the amazing Cheez-It, which you can make yourself in under an hour! With flavors like gruyere + black pepper, classic cheddar, and mozzarella + basil, just be sure not to finish the whole bag before you even get in the car!
Ingredients:
Classic Cheddar
-1 ½ cup shredded sharp cheddar cheese
– 1 cup all purpose flour
– 4 tbsp cold butter, chopped into small cubes
– ¼ tsp salt
– 4 tbsp cold water
Basil Mozzarella
– 1 ½ cup shredded mozzarella cheese
– 1 cup all purpose flour
– 1 tbsp dried basil
– 4 tbsp cold butter, chopped into small cubes
– ¼ tsp salt
– 4 tbsp cold water
Gruyere Black Pepper
-1 ½ cup shredded gruyere cheese
– 1 cup all purpose flour
– 1 tbsp black pepper
– 4 tbsp cold butter, chopped into small cubes
– ¼ tsp salt
– 4 tbsp cold water
Start off by preheating your oven to 375 degrees F.
Let’s start off with the classic cheddar Cheez-It. Place all ingredients except cold water into a food processor. Pulse until the dough is crumbly and has no large chunks.
Pour the dough in a medium sized mixing bowl and add 1 tbsp of cold water. Knead the dough so the water disperses. Repeat in 1 tbsp intervals until you’ve used all your cold water. By this time, your dough should be more doughy and not crumbly. If it still isn’t holding together, add 1 tbsp of cold water until it is more malleable. Using a rolling pin, flatten the dough so it’s about 1/16th inches thick. Cut out assorted shapes with cookie cutters! Use a toothpick to poke a hole through the center of each Cheez-it.
Bake in the oven for 12 minutes, or until the tops are lightly browned.
Repeat the process for the basil mozzarella and gruyere black pepper cheeze-its.
The black pepper adds a nice little kick to the gruyere.
Cheddar. So simple but so amazing.
We love how the basil mozzarella cheez-its taste like pizza in a cracker!
Rawr!!
Nanette is an all around food enthusiast who loves transforming basic everyday foods into something delicious, and of course, full of sprinkles. You can see more of her at www.nanettewong.com.