JANUARY 20TH – BUTTERCRUNCH/CHEESE

Homemade Cheez-Its

8 oz. extra sharp cheddar cheese, coarsely shredded

1 tsp. kosher salt

½ stick unsalted butter, at room temperature (4 Tbsp.)

1 c. all-purpose flour

2 Tbsp. ice water

In bowl of stand mixer fitted with paddle attachment, mix the cheese, butter and salt. Add flour and mix on LOW (dough will be pebbly). Slowly add the water and mix as the dough forms a ball. Pat the dough into disk, wrap with plastic wrap and refrigerate for an hour. Preheat oven to 375°. Line two baking sheet with parchment paper. Divide dough into two pieces; roll each into very thin (1/8” or less), 10×12” rectangle. Using a fluted pastry cutter, cut rectangles into 1” squares; transfer to baking sheets. Bake 15-17 minutes or until puffed & browning at edges. Watch carefully as high fat content of crackers makes a fine line between golden delicious & burnt. Immediately move crackers to racks to cool. Makes 15. 3/9/18