Remaking cheez it’s

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 1 cup Sharp Cheddar Cheese (freshly grated)
• 3 tablespoons Unsalted Butter (softened, cut into cubes)
• 0.5 teaspoon Baking Powder
• 0.5 teaspoon Salt (fine sea salt)
• 0.25 teaspoon Paprika (optional, for color and mild flavor)
• 2 tablespoons Water (cold tap water)

Instructions

1. Combine Dry Ingredients

   In a mixing bowl, whisk together the sifted flour, baking powder, salt, and paprika until evenly distributed.

   Time: PT5M

2. Add Butter and Cheese

   Add the softened butter cubes and grated cheddar to the dry mixture. Using a fork or your fingers, mash the butter into the flour, then stir in the cheese until the mixture resembles coarse crumbs.

   Time: PT5M

3. Form the Dough

   Add the cold water a tablespoon at a time, mixing until the dough comes together into a smooth ball. If the dough feels too dry, add a little more water; if too sticky, sprinkle a bit more flour.

   Time: PT5M

4. Roll Out the Dough

   Place the dough on a piece of parchment paper and, using a rolling pin, roll it out to about 1/8‑inch (3 mm) thickness. Keep the surface lightly floured to prevent sticking.

   Time: PT5M

5. Cut Squares

   Using a pizza cutter, cut the rolled dough into uniform squares (about 1‑inch/2.5 cm on a side).

   Time: PT2M

6. Poke Signature Holes

   Press a chopstick (or skewer) into the center of each square to create a small hole, mimicking the classic Cheez‑It shape.

   Time: PT2M

7. Bake the Crackers

   Transfer the parchment with the cut squares onto a baking sheet. Bake in a pre‑heated oven at 350°F (175°C) for 12‑15 minutes, or until the edges turn golden‑brown and the crackers are crisp.

   Time: PT12M

   Temperature: 350°F

8. Cool and Store

   Remove the baking sheet from the oven, let the crackers cool completely on a wire rack, then store in an airtight container.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

6 g

Carbohydrates

18 g

Fat

12 g

Fiber

1 g