Wednesday, February 29, 2012


I just made Aimee Krey's version of Chees-Its at It was basically the same recipe I made last week, but with a few much-needed differences. Her's was much easier to work with, I used my new food processer (SO nice!), and I left out the cayenne pepper which had made mine way too spicy. I also made mine round so Kales would not expect them to be like Goldfish crackers (didn't work).

1 cup flour (I used white whole wheat)
 8 oz. cheddar cheese (you could use a pepper jack cheese, parmesan, or colby jack, etc.)
4 tbsp cold butter
3/4 tsp sea salt
 1/4 tsp paprika 
1/8 tsp cayenne pepper (Optional)
Cold water

Combine all ingredients in a food processor, or you can do it by hand with a pastry blender. Mix until crumbly. Add cold water, 1 tbsp at a time, until the mixture forms into a dough (I ended up using 4T). Form into a ball, wrap in plastic wrap and refrigerate for about an hour or 20 minutes in the freezer. Divide the dough into 2 pieces and roll each out to about 1/8 inch on a floured surface. Cut into little squares with a sharp knife or dough cutter. (I made mine round with the lid to a spice jar.) Transfer to a parchment lined baking sheet. Poke a little hole in the center of each cracker (a chopstick works well). Sprinkle crackers with a little salt and bake at 375 degrees for 15-17 minutes or until the edges are browning and centers are puffed. Watch carefully so you don't cross that fine line between golden and burnt. Remove from baking sheet to cool.

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