04 August 2012

We're finding there's a homemade version of about EVERYTHING!

So how about homemade Cheez-Its!


Don't you just want to give 'em a try?

makes about 120-150 crackers, depending on how big we cut 'em!
our recipe adapted for Niamey from here:3 cups all-purpose flour
  • 12 tablespoons cold unsalted butter, cut into small pieces
  • 3 cups grated extra-sharp 2% reduced-fat Cheddar cheese (or Gouda with Cumin, or plain old Gouda and add your own cumin, or Blue Cheese or whatever other fancy French cheese might be on sale that week)
  • 3 teaspoons salt
  • 1 1/2 teaspoon market piment (i.e. cayenne, optional, but recommended)
  • 15 tablespoons cold water
Combine flour, salt, and piment. Cut in butter. Add cheese by hand.

Add water, a tablespoon at a time, until dough comes together. (You may not use all the water.)

Wrap dough in plastic wrap, press into a disc, and freeze for 30 minutes, or leave overnight in the fridge.

Preheat oven to 350º. Grease 2 baking sheets. (That's the ONLY thing for which we use Blue Band!) Set aside.

Flour countertop and roll in a rough rectangular shape to 1/8-inch thickness. When we can't find the rolling pin, one of those Saudi Arabian glass Mountain Dew bottles filled with water works pretty well, too. We always tend to have one of those available. The dough's sticky so it helps to sprinkle/sift flour on top of it as well. 

Using a knife, cut into 2-inch squares.

Carefully transfer squares onto baking sheets, using a spatula if needed.

Bake for 22 to 25 minutes, until crackers are just slightly turning light brown, and are crisp.

Quickly cool and taste one for crispness. If they are not crisp, bake just a few minutes longer.

Store in an airtight container for up to 5 days if they last that long! Ours never have... 

They are absolutely awesome with homemade, fresh tomato soup... even better than grilled cheese and tons better than store-bought!

I know! I didn't think it was possible, either. M&M totally agrees, however! Just ask her... 

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