In this time of highly processed foods and busy families, sometimes we have to make compromises in our nutritional choices. But sometimes we have the luxury of shunning processed food and making our own goodies from scratch. If you have the time (think rainy Sunday afternoon) then we highly recommend rolling up your little ones’ sleeves for a fun multi-generational project: making your own “cheese-its” from scratch.
Thank you to (the now-defunct–boo hoo!) ReadyMade magazine for this incredible, edible recipe for homemade cheese crackers, in all of its simple cheesy glory. No weird ingredients you can’t pronounce. No guilt. You can go organic if you want. Or even take it all the way and buy only local ingredients!
Materials:
8 oz extra-sharp cheddar cheese, coarsely shredded
½ stick unsalted butter, at room temperature
1 t kosher salt
1 c flour
2 T ice water
Directions:
1. In the bowl of a stand mixer fitted with the paddle attachment, mix the cheddar, butter, and salt until soft and combined. Add the flour and mix on low speed (the dough will be dry and pebbly). Slowly add the water and continue to mix as the dough forms a ball.
2. Pat the dough into a disk, wrap tightly with plastic wrap, and refrigerate for at least an hour.
3. Preheat the oven to 375˚F. Line two baking sheets with parchment paper or Silpats.
4. Divide the dough into two pieces and roll each into a very thin (1/8 inch or less) 10 x 12-inch rectangle. Using a fluted pastry cutter, cut the rectangles into 1-inch squares, then transfer to the baking sheets. Use the tip of a chopstick to punch a hole into the center of each square.
5. Bake for 15-17 minutes or until puffed and browning at the edges. Watch carefully, as the high fat content of the crackers makes it a fine line between golden delicious and burnt. Immediately move the crackers to racks to cool.
Be sure to serve on a Modern-Twist placemat!
