Homemade Cheez-Its

These homemade Cheez-Its deliver the same satisfying crunch and buttery-cheesy goodness as the classic snack with the added benefit of our whole grain flours. This recipe comes to us from pastry Chef Heidi Hedeker and her culinary students at Kendall College. Stick to the classic or make this recipe your own by adding your favorite spices and cheeses.

Yield: about 100 small crackers

Total Time: 90 minutes

Ingredients

• 50 g Janie's Mill Artisan Blend Bread Flour
• 50 g Janie's Mill Turkey Red Flour
• 25 g Janie's Mill Dark or Light Rye Flour
• 3 g paprika
• 5 g baking powder
• 3 g salt
• 125 g sharp Cheddar cheese, shredded
• 100 g Parmesan or Asiago, shredded
• 65 g butter, room temp
• 40 g water
• 1 egg (for egg wash)
• coarse sea salt for finishing

Instructions

1. Combine all dry ingredients with a whisk in a small bowl: flours, paprika, baking powder, and salt. 
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and shredded cheeses until smooth.
3. On low speed, add the dry ingredients to the butter mixture and mix until a dry, crumbly mixture forms. Add enough water to bind the dough into a firm mixture. Start with 20-30 g of water. 
4. Pat the dough into a rectangle about 1.5" thick and refrigerate for at least 20 minutes. This will give the dough a chance to relax and make it easier to roll out. 
5. Roll dough to an even rectangle of no more than 1/8" thickness on a lightly floured surface. Make sure to roll the dough to an even thickness. If some areas are thicker than others, you'll have some areas burn while others won't get crispy.
6. Make an egg wash by whisking together the egg with equal parts water. Egg wash the rolled dough sheet, then sprinkle with coarse sea salt. Cut the dough into 1" square rectangles. For the best appearance, cut small circles into the center of each square using a small piping tip. Arrange the cut crackers onto a parchment-lined baking tray. 
7. Preheat the oven to 350F. While the oven is pre-heating, chill the crackers one more time to improve the final shape. 
8. Bake the crackers for about 15-18 minutes until the edges are just slightly browned. Allow the crackers to cool and crisp up before storing.