DIY Cheese-Its

DIY Cheese-Its
Adapted from Finding Joy In My Kitchen


  • 2 C Unbleached All Purpose Flour or Whole Wheat Flour
  • 1/2 tsp. sea salt {+ more for garnish}
  • 2 T olive oil
  • 2/3 C water
  • 1 1/2 C grass-fed extra sharp cheddar cheese, grated & at room temp

Combine the flour (2 C flour – divided between whole wheat & white whole wheat flour, if desired) together with 1/2 tsp. sea salt in a large bowl.  I use the bowl of my stand mixer. 
Add in the 2/3 C water (room temp or cold is just fine), and 2 T olive oil. 
Add to this the shredded extra sharp cheddar cheese (1 C) that is at room temperature. 

Then, either by hand, or using the dough hook on your mixer, knead the dough for 5 minutes until the dough is smooth & well mixed. 

At this point, find a clean work surface.  Lay out a towel, and place 2-3 cookie sheets on top of those towels.  If desired, you can place parchment paper on each cookie sheet. 
Divide the dough in half, or in thirds (depending on how many cookie sheets you have. 
Roll the dough out on the cookie sheet, rolling as thin as you can – about 1/8th inch thick.  Pay close attention to getting the middle thin too! 

Use a pizza cutter and cut the dough into crackers about 1 inch by 1 inch in size.

Prick each cracker with a fork, and sprinkle the entire tray with sea salt, if desired.  If you do sprinkle the crackers with sea salt, gently press the salt into the crackers with your hands.
Bake each tray of crackers at 375 for 15-20 minutes.  Set the buzzer for 10 minutes and then for every 3-5 minutes after that. 

This is really important the first time you make crackers so you know how your oven cooks these little guys.  The last few minutes are crucial, and you may find you’ll need to pull the tray out, use a metal spatula to remove some of the crackers from the edges and return the tray to the oven to get the middle crackers cooked all the way. 

When lightly browned and crunchy, remove the crackers from the oven.  Cool slightly on the tray before using a metal spatula to remove them.  If you’ve used parchment paper, this will be quite easy. Even if you placed your crackers right on the tray, a metal spatula will pop them right off. 
Store in an airtight container for up to 2 weeks.  Store crackers longer by freezing them. 

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s