I love cheezits. love. love. love. Never leave me alone with a box of them.
I sprinkled a little salt over them before baking and punched a hole with the blunt end of a toothpick. I also used a cheese mix from Costco.
Things I would change for next time/things I would recommend doing:
Def gona try and just do chedder next time, I wasn’t TOO fond of the mixed cheese flavor but they were still really good. When it got down to 2-3 minutes on the timer i tried to flip them over to get an even color.
Thumbs up or thumbs down:
8 ounces extra sharp cheddar cheese, coarsely shredded 1/2 stick unsalted butter, at room temperature (4 tablespoons) 1 teaspoon kosher salt 1 cup all-purpose flour 2 tablespoons ice water
1. In the bowl of a stand mixer fitted with a paddle attachment, mix the cheese, butter, and salt. Add the flour and mix on low (dough will be pebbly). Slowly add the water and mix as the dough forms a ball.
2. Pat the dough into a disk, wrap with plastic wrap, and refrigerate for an hour.
3. Preheat the oven to 375 F. Line two baking sheets with parchment paper. Divide the dough into two pieces and roll each into a very thin (1/8 inch or less) 10x12 inch rectangle. Using a fluted pastry cutter, cut the rectangles into 1-inch squares, then transfer them to the baking sheets.
4. Bake for 15 to 17 minutes or until puffed and browning at the edges. Watch carefully, as the high fat content of the crackers makes a fine line between golden delicious and burnt. Immediately move the crackers to racks to cool.