Homemade White Cheddar Cheez-Its

• Vegetarian

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1/8 tsp Baking soda
  • 1 Black pepper
  • 1 1/2 tsp Instant yeast
  • 1/8 tsp Salt
  • 1 Salt, Coarse
  • 1/8 tsp Sugar

• Oils & Vinegars

  • 1 tbsp Olive or vegetable oil
  • 1/8 tsp White vinegar

• Dairy

  • 1 tbsp Butter
  • 4 oz White cheddar cheese, sharp

• Liquids

  • 7/16 cup Water

Found on cinnamonspiceandeverythingnice.com

Description

Ingredients

• 3/4 cup all-purpose flour
• 1 + 1/2 teaspoons instant yeast (I like Saf )
• 1/8 teaspoon salt
• 1/8 teaspoon baking soda
• 1/8 teaspoon sugar
• 1/8 teaspoon white vinegar
• 1/4 cup + 3 tablespoons water
• 1 tablespoon butter
• 1 tablespoon olive or vegetable oil, plus more for greasing
• about 4 ounces extra sharp white cheddar cheese, shredded from a block (not pre-shredded)(I like Cabot)
• coarse salt
• black pepper

Directions

• In a medium bowl whisk the flour, yeast, salt, baking soda and sugar together.
• In a small saucepan bring the water, butter and oil to a simmer, stir to melt the butter. Remove from heat and let cool
• Add the vinegar to the water then pour it over the flour mixture and stir until combined. The dough will be soft and sticky.
• Grease a medium bowl and set the dough in it. Cover with plastic wrap and refrigerate overnight.
• The next day bring the dough to room temperature.
• Line 2 large baking sheets with silpats or parchment paper. Preheat oven to 350 degrees F.
• Divide the dough in half and on a heavily floured work surface use a rolling pin to roll one out to about a 6 x 4 rectangle. Think of the rectangle in thirds - fold the left third over to the center then the right third over that. This will help make flaky layers.
• Turn the dough and roll it out until it is almost paper thin. Use a pizza cutter and ruler to cut into 3 or 4-inch squares. Use a bench knife or thin spatula to transfer them to the baking sheet.
• Poke each one all over with a toothpick about 5 - 6 times. Sprinkle each one with a little cheese, salt and pepper.
• Bake 10 - 14 minutes - until lightly golden. You can pull a cracker out to test - blow on it to cool - it should crunch when you bite into it.
• Repeat with the remaining dough until all the crackers are cooked. Let them cool completely and dont cover them tightly for a few hours - it will help them stay crunchy. I just laid a piece of parchment over mine to protect them. Then store in a tightly covered container up to 3 days.