The early bird gets the worm. But the second mouse gets the cheese.
So lets talk about snacking.
Your girl LOVES to snack. I am horrible about grazing at a party/tailgate way past the point of being uncomfortable. I can’t help it, they are so good!
With football season in full swing there is nothing I love more than being able to have a few snacks on hand to grab during a game if I get hungry. This is where my love for Homemade CheezIts came into play.
I love: making them (it is SO relaxing), eating them & knowing that they are made of 100% real ingredients. The great thing about these CheezIts is that they can be made multiple ways. Not only can you get creative with the different cheese possibilities, but they can also be made to satisfy both gluten friendly & gluten intolerant cravings.
Gluten or Gluten Free CheezIts:
Because CheezIts can be made with 8 simple ingredients, it is easy to switch out the 1 gluten related ingredient for a friendlier one. You will need either 1 cup of all-purpose flour or 1 cup of gluten free flour. After this switch is made you can continue on with the process!
Allow extra time during the recipe to cool your dough. I let the dough set in the refrigerator for 15 minutes before I rolled it out & 15 minutes after. This allowed me to create thinner CheezIts without them falling apart in the creation process.
You can find this fun 2 sided pastry/ravioli cutter here!
Make sure you poke a hole in every CheezIt so they can bake properly in the oven, plus they are so adorable and authentic looking!
Make sure you allow the CheezIts to rest for 1 hour before consuming. This gives them time to not only cool down but crisp up & dry out at the same time.
Your Homemade Gluten Free Cheddar CheezIts will stay fresh in an airtight container for 1 week in your pantry…but believe me, they won’t last that long before you consume them all.
- 8 oz cheddar cheese, sharp
- 1 cup gluten free baking flour (or all purpose if non-GF)
- 4 tbsp unsalted butter
- 2 tbsp water, ice cold
- 1/2 tsp salt
- 1/4 tsp paprika
- 1/8 tsp garlic powder
- wooden skewer
- food processor
- baking sheet
- parchment paper
- pasta cutter/knife
Using a food processor or grater, grate your cheddar cheese.
Into bowl add flour, salt, paprika, garlic powder & butter (cubed).
Add cheese into bowl & mix all contents. Next add mixture back into food processor and pulse between 10-15 times until roughly chopped.
Next slowly pour in ice cold water while pulsing mixture until all water is mixed in & a cheddar ball has formed.
Shape ball into a rectangle & allow to chill for 10-15 minutes in refrigerator.
Remove cheddar dough from refrigerator & place on parchment paper. Place another piece of parchment paper on top of the ball & using roller, roll the dough out until it is 1/8 inch thick. Place back into fridge for 15 more minutes.
Preheat oven to 350 degrees.
Remove dough & using a pasta cutter/knife begin slicing dough into 1x1 inch squares.
Using a wooden skewer, poke a hole into the middle of every cheez-it.
Bake in oven for 10 minutes. If needs more time check again every minute, do not cook more than 15 minutes.
Allow crackers to cool for 1 hour to dry out and crispy up, serve & enjoy!
Store in an airtight container for 1 week.