GF Homemade Cheez-Its

Recipe adapted from a reader on Jules site (Hannah S)

I LOVE Cheese it’s and am so sad that I can’t have them. And although this is not exactly they are pretty close and delicious and because they are fresh you eat less because they are filling.  As a matter of fact my kids gobbled these up leaving me very few to have for myself!

I have to admit I was a little lazy when getting my crackers ready so I just rolled it out in the pan very thin baked and cut after the fact. After all we were dying to try it out. And I should of poked the hole in the middle but really the thought of eating cheez its well we were all to excited to have patience. 

Great tip for you is to make sure you cook these dry and they are not too thick. They will be chewy otherwise and that is not what we are going for.  They will stale however pop them in a 245* oven for five minutes and they come right back.

Ingredients

16 ounces extra sharp cheddar cheese, coarsely shredded

1 stick unsalted butter, at room temperature (8 tablespoons)

2 teaspoon kosher salt

1 teaspoon paprika

1 teaspoon garlic powder

Pinch of pepper

2 cups all-purpose GF Flour- I used Jules Gluten free flour

2-4 tablespoons ice water

Directions

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 four 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.

TIP: you can also use this dough to make a crust- it won’t rise but how amazing to top beef stew or soup or tomato soup!! You can even grill it, or fry it up in the pan like my first pic with the green backgound. AMMMAAZZZINNNNGG