I love Cheez-Its? I try to avoid buying a box because I can’t stop eating them. In my quest to make more things from scratch, I’ve started experimenting with different snacks. Next on my list is fruit leather and snacks. I’ll let you know how it turns out.
This recipe was so easy. With only 5 ingredients, I feel a lot better about the quality of these verse the processed store bought option.
I made this recipe Friday night to take along on a bike ride on Saturday at Lake Okeechobee. We did a total of 16 minutes out and back. We stopped at a bar located somewhere along the way called Gator Hole. $1 beers + a one man band = a great day!
Back to the Cheez-It. Cabot was nice enough to send me some samples of their cheese. One of the samples was a Horseradish Cheddar. I originally planned to use it to make hamburgers, but thought Cheez-it would be way better.
For the beer, I used TBC’s Gnarly Barley, but any American Pale Ale or IPA would work in this recipe.
- 8 Oz Horseradish Cheddar- Grated- Room Temp
- 4 Tablespoons Butter- Room Temp
- 1 Cup AP Flour Plus Extra for Dusting
- 1 teaspoon Salt
- 4-5 Tablespoons Beer
- Add Cheese, Flour, Butter, and Salt into a food processor until fully combined. Add the beer a tablespoon at a time pulsing the food processor until the dough starts to form a ball.
- Remove the dough from the processor, wrap in plastic wrap and refrigerator unit firm, about 1 hour.
- Preheat oven to 350 degrees. Line baking sheets with foil or parchment paper.
- Lightly floor a clean surface. Working in small portions, roll dough to ⅛ inch thick. Using a knife, pizza cutter, or ravioli cutter, cut into ⅛ inch pieces and poke a hole in center of each. Place on baking sheet and bake for 15-20 minutes or until browned and crispy.