By the age of 2 most children have indulged in cheez-it’s numerous times. It didn’t really occur to me that our son had never experienced them until recently when a little girl at his play group offered him a cheez-it. He didn’t seem to mind that he couldn’t eat it, he actually just shrugged it off, but it triggered childhood memories of my own. I remember at vacation bible school when they brought out big boxes of cheez-it’s at snack time and placed them on the table in front of us. We each had our own little napkin and our very own personal mound of crispy, crunchy, cheez-it goodness. I would eat them one at a time, ensuring that I savored each one completely before moving on to the next. So, the other day when I saw that my son had no clue of the goodness that is a crispy, golden cheez-it, I decided that I had to try and make them myself at home for him. It took about 4 batches to get the recipe just right, but it has been worth it. The kids and I have been enjoying our very own gluten free cheez-it crackers for a few days now and it is safe to say that we are all addicted. Are there any snack foods that make you think about your childhood?Print
- 2 1/2 cups sharp cheddar cheese, shredded
- 1/2 cup butter, softened
- 1 1/2 Tbsp. half-and-half
- 1 tsp. kosher salt
- 1 1/2 cups Better Batter G-Free All Purpose Flour
- Preheat the oven to 350° F and line baking sheets with parchment paper. Combine the cheese, butter, half-and-half, and salt in the bowl of a mixer and beat at medium speed until blended. Gradually add the Better Batter about a 1/4 cup at a time beating until just combined, scraping the sides of the bowl if necessary. The dough should have all pulled away from the sides of the bowl and formed a ball. *If your dough is still crumbly add up to a 1/2 tablespoon more of half-and-half and beat until combined.
- Turn dough out onto a well-floured surface and divide in half, flatten each half into a disk. Working with one disk at a time, roll out the dough with a floured rolling pin until the disk is about an 1/8-inch thick. Cut with desired cookie cutter shape or cut into small 1-2 inch squares. *I used a 1-inch circle cutter. Place dough 1-inch apart on the lined baking sheets and bake for 8-12 minutes or until golden. *Be sure to keep a close eye on them, they will go from almost perfect to burnt quickly, trust me. Cool on baking sheets on wire racks for 15-20 minutes. Store in an airtight container.