Tuesday, November 11, 2014

Homemade Cheez-its & Cheddar Puffs

We decided it was a "Toss Together Tuesday" kind of day and we decided to make Homemade Cheez-its and Cheddar Puffs. They are so easy to make and very tasty. I was surprised at how close they taste to regular store bought crackers.


10 ounces extra sharp cheddar cheese, shredded
1/2 cup butter, at room temperature
1 teaspoon kosher salt
1 1/2 cup all-purpose flour
2 tablespoons heavy cream 
1 tablespoon water                                                  1 egg white
Any assorted eatable seeds and or spices., like sunflower, sesame seed, poppy or pumkin seeds...


1. in a clean and very dry food processor mix the cheese, butter, flour and salt pulsing on low speed until combined and course in texture. Slowly add 2 tablespoons of the heavy cream and mix as the dough forms a ball. If needed, add the additional tablespoon of water a little at a time until the dough forms. Divide the dough into two small balls, wrap with plastic wrap, you can refrigerate and keep dough for up to three days. 
2. Preheat oven to 350 degrees F. Line two Large baking sheets with parchment paper.  Next roll each  dough ball into a very thin 10x12-inch rectangle (the dough should be no more than ⅛-inch high). In bowl, beat egg white and water until foamy, brush on top of dough. Using a fluted pastry wheel, cut the rectangles into 1-inch squares, then transfer them to the baking sheets. Sprinkle with assorted seeds and or spices.
3. Bake for 15 to 17 minutes, or until puffed and browning at the edges. Immediately move the crackers to wire racks to cool completely, then store in an airtight container for up to 1 week.

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