Homemade Cheez-It Crackers

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Im pretty stoked about this reblog. My family loves Cheez-It crackers! But, with all the strange ingredients and general un-healthiness of them, we generally reserve these as ‘Treats’ for a special occasion. Then I stumbled up on this recipe from the Americas Test Kitchen Feed and Im sold. Soooo good. In order to make sure I give credit where it is due (definitely not me) I have linked the picture to the left from the original blog and the link at the bottom to the original recipe. Enjoy!

Homemade Cheez-It Crackers from America’s Test Kitchen Feed (step-by-step pictures also available here!) {Note: the annatto seeds are completely optional, they just give the crackers their orange color. I didn’t have any luck finding them locally and ordered mine from Amazon.}

3 tablespoons boiling water 1 tablespoon annatto seeds
Coarsely ground 6 oz (1 1/2 cups) finely grated sharp cheddar cheese
1/4 cup (1/2 stick) unsalted butter, at room temperature
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch

In a heatproof bowl, stir together the water and annatto seeds. Allow to steep for 5 minutes, then pour the mixture through a fine mesh strainer. Discard the seeds and save the (now orange) liquid. Let the liquid cool to room temperature. Add the cheese, butter, salt, and pepper to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the mixture comes together and starts to stick to the sides of the bowl, about 30 seconds. Add the flour and cornstarch, beating until incorporated – the mixture should look like coarse sand. Stir in 2 tablespoons of the reserved liquid the annatto seeds steeped in and mix just until the dough starts to come together. (If the dough seems too dry, you can add up to 1 tablespoon of additional plain water to bring it together.) Turn the dough out onto a lightly floured work surface and shape into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes. Meanwhile, preheat oven to 375 F. Line two baking sheets with parchment. On a lightly floured work surface, roll the dough into a rectangle with a thickness of 1/16-inch. Using a pastry cutter (or if you don’t have one, a pizza cutter or sharp knife will work) cut the dough into 1-inch wide strips, then cut 1-inch squares from those strips. Transfer the squares to the prepared baking sheets – you can pack them in pretty tightly, they don’t spread much.

via Tracey’s Culinary Adventures: Homemade Cheez-It Crackers.

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