Classes are done! Classes are done! Classes are done!
Oh. Hello, finals.
My schedule isn’t that bad; I only have two papers left to write and an exhibition to install. But poor Gabe has a few unpleasant weeks ahead of him. I decided to make both our lives easier by spending today making snacks for us to munch on as we finish the semester.
Enter homemade cheez-its. (Please, don’t laugh.) These little guys taste surprisingly like the commercial ones but way better. They are seriously delicious. Gabe broke down laughing when I told him what I was making this morning, but he quickly came around. (Anything with cheese will do that.)
Since I really enjoy making things from scratch that are easily purchased in the grocery store, I want you all to challenge me. What crazy thing should I try to make next? Leave a comment and I’ll choose my favorite challenge.
White Cheddar Cheez-its
- 6 oz. white cheddar cheese, shredded
- 4 Tbs. unsalted butter
- 3/4 cup white whole wheat flour
- 1/4 tsp. sea salt, plus more for sprinkling
Preheat oven to 350° F. Combine all ingredients in a food processor, or grate butter over a bowl and combine with other ingredients using a pastry blender. Knead dough until it forms a ball.
Roll dough onto a floured surface until 1/8 inch thick. Cut into shapes using a pastry wheel or cookie cutters. Transfer to a cookie sheet, sprinkle with additional sea salt, and poke holes in dough with a fork or skewer.
Bake for 8-12 minutes (depending on size of crackers), or until edges are lightly browned. Transfer to a cooling rack. Store in airtight container.
Makes about 160 crackers.
Nutrition facts (per 10 crackers): 87 calories, 6.5 g fat (4.1 sat), 4.2 g carbs, 0.7 g fiber, 3.4 g protein.