Ingredients: |
Ingredients: 1/4 cup (54g) unsalted butter, softened
7 ounces (198g) sharp cheddar cheese, grated coarse and room temp
1 ounce (28g) Emmental cheese, grated coarse and room temp
2 teaspoons (6g) nutritional yeast, blended to a powder
1 tablespoon (4g)cheddar cheese powder *optional*
1 teaspoon (5g) fine sea salt
pinch of paprika
3/4 cup (112g) all-purpose flour
2-3 tablespoons (37g) of ice water
kosher salt to taste
|
Directions: |
Directions:Pre-heat oven to 375F.
Add butter and sea salt to a bowl of a stand mixer fitted with a flat beater attachment and mix on medium speed until smooth ad homogeneous. Once you have a paste, add flour, and mix, losing any paste sticking to the bottom of the pan with a rubber spatula.
Once you get a crumbly mix, add ice water until you form a dough. Wrap it in plastic and place it in the fridge for one hour.
Pull it out from the fridge, split it into two even pieces, and one piece at a time, roll the dough into a rough rectangle as thin as you can get it. Then, using a 5-wheel cutter or a knife, cut 1.5x1.5.” squares. Place onto a baking sheet lined with parchment paper, repeat with the other piece of dough, and with a chopstick, pock a hole in the middle of each cracker.
Bake one baking sheet at a time for 15 minutes or until lightly toasted around the edges and stiff. Remove from the oven, season to taste with salt, and cool on a wire rack. Repeat with the other baking sheet. |
This recipe for Cheez-it is from