Homemade Cheez-Its are perfect for any gathering. Simple and elegant with Gruyere Cheese, these “Cheez-It-ish” Crackers are sure to impress!

Cheez-It Crackers on a square white plate

Cheez-It-ish Crackers {Homemade Cheez-Its}

I had been combing my cookbooks for an easy appetizer for an upcoming neighborhood ornament exchange. Between a cookie exchange on Wednesday and all my holiday baking and candy making, I wasn’t in the mood for a complicated recipe.

I had resigned to making some mushroom croustades, which were a bit more fiddly than my original intention. But then I spotted our FFwD assignment for this week on my calendar: Homemade Cheez-Its! Perfect! I added 1/4 pound of Gruyère to my grocery list, I already had a little stash of Aleppo pepper from one of my sisters (one of the perks of having siblings who also love to cook) plus the rest of the ingredients in my pantry. These Cheez-It-ish Crackers would be perfect.


Cheez-It Crackers on a white plate under a glass dome
Tender, Buttery Homemade Crackers

Not exactly bright orange like the Cheez-Its out of the box, but just as addicting. And a bit more elegant. These homemade crackers were buttery, salty, cheesy and exquisite. A perfect little nibble for any occasion!

Keep a stash of these Homemade Cheez-Its in your freezer for unexpected company. That is if you don’t eat them all first!

This complete recipe can be found in Around My French Table by Dorie Greenspan.

Cheez-It Crackers on a square white plate

Cheez-It-ish Crackers {Homemade Cheez-Its}

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Yield 50, though will vary depending on size

Make your favorite cheese crackers at home!

Ingredients

  • 8 tablespoons (1 stick) cold butter, cut into 16 pieces
  • 1/4 pound grated cheese (like cheddar, Gruyere or Emmenthal
  • 1/4 teaspoon salt
  • 1/8 teaspoon of freshly ground black pepper
  • A pinch of cayenne of Alpeppo pepper
  • 1 cup plus 2 tablespoons flour

Instructions

Add the butter, cheese, salt, and both peppers to the bowl of your food processor.  Pulse until the butter is broken into smaller pieces and the mixture forms small curds.  Add the flour to the food processor and pulse until curds form again.

Turn the dough onto your work surface and knead briefly to bring it together.  Divide in half, shape each half into a disk, and wrap in plastic wrap.  Chill in the refrigerator for at least an hour (or up to 3 days).

Preheat oven to 350º.  Line a baking sheet with parchment.

Remove one disk from the fridge and roll it to a scant 1/4-inch thickness between sheets of parchment.  Using a small cookie cutter (about 1-1 1/4-inches) cut rounds from the dough.  Transfer to the prepared baking sheet.

Bake for 15 minutes, or until the crackers are lightly golden.  Use a spatula to transfer the crackers to a wire rack to cool.

I topped a few with teeny sprigs of thyme for some color.

 

Notes

This recipe can be found  Dorie Greenspan's cookbook, Around My French Table.

Total time does not include chilling time.

Nutrition Information:

Yield:

13

Serving Size:

2 crackers

Amount Per Serving: Calories: 146Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 39mgSodium: 227mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 5g

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