Homemade Cheezits

They’re Cheezits made at home.

8 oz of your fav cheese, grated (we used agéd gouda)

5 Tbsp butter, room temp

1 tsp salt

1 cup flour

4+ Tbsp ice water

How to do it

Preheat oven to 350 degrees. Using a mixer, mix up the cheese, butter, and salt. Looks good, no? Once combined, mix in the flour and then add the ice water, one tablespoon at a time. The dough should hold together but get crumbly if you break it in your hand, much like Anna’s nerves during this pandemic.

Separate dough into two halves and shape them into discs. Wrap in parchment paper or plastic wrap. Chill in the fridge for 30 minutes.

Roll out dough to 1/8 inch on a floured surface, using your hands to even out the edges of the dough. Use a knife (or a pizza cutter if you fancy like us) to cut into 1” x 1” squares. Use a chop stick or toothpick to pierce a hole in the middle of each square (without that it ain’t a Cheezit).

Place the separated crackers (and weird-shaped leftover edge pieces) on a parchment paper-lined baking sheet. (Be gentle. Use a flat, metal spatula or your hands.) Bake for 13ish minutes — until they look golden brown and delicious and your whole apartment smells like gouda for 3 days.

Eat them and try to save some for tomorrow. Good luck.