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March 2, 2012 / Do. Make. Eat.

Cheese Me, Please Me

The Finished Product

Ryan definitely has a fond spot in his heart for cheez-its.  We go through at least a box a week.  They have a variety of flavors available: pepper-jack, Colby, mozzarella, even a tabasco version.

Last week I went on a cheez-it binge.  I got started and couldn’t stop. Seriously, cheez-its must be the heroin of the snack food world.

The ingredient list is a bit scary, standard for processed food.  I began searching around the interwebs to find a “healthier” version, or at least one with pronounceable ingredients.  Here is my version of a recipe by Eliza Cross at Happy Simple Living.

Classic Cheez-its


  • 1 cup of white all-purpose flour
  • 3 Tbsp of salted butter
  • 1 Tbsp of vegetable shortening
  • 8 oz of shredded cheese
  • 1 Tbsp of parmesan cheese
  • 1/4 tsp of cayenne pepper
  • 1 tsp of garlic salt
  • 1/8 tsp of black pepper
  • 2 tbsp of ice water

1. Combine the cheeses, butter, shortening and spices in a mixer and mix on low with the paddle attachment until well combined.

2. With the mixer still on low, slowly add the cup of flour. Mix until dough resembles coarse crumbs.

3. With the mixer still on low, slowly add the the two tablespoons of water until a stiff dough has formed. I ended up using 3 tablespoons to make my dough stick.  I think the changes I made from the original may have been why I needed more.

4. Remove dough from mixer and form into three separate discs.  Wrap tightly with Saran wrap and refrigerate for at least an hour.

5. After dough has chilled, preheat oven to 350°.  Cut a piece of parchment paper to fit the cookie sheet you plan to use.

6. Remove one dough disc from the fridge.  Unwrap the dough and place on the parchment paper.  Place Saran wrap on top of dough (then you won’t have to wash your rolling-pin).

7. Roll out dough to about 1/8 of an inch thick.  Don’t worry if it’s not a perfect square.

Note the lovely cocktail straws (aka wine juice box straws) I used as guides.

8. Using a pizza cutter, cut the dough into 1×1 inch squares…. ish. Mine were nowhere near perfect square size.  You can use your handy wine juice box straw to put holes in the middle of your cheez-its- a skewer works too.

9. Slide the parchment paper on to your cookie sheet and pop into the oven.  The cooking time will vary– I had to do some playing around.  At 350° it ended up taking about 20 minutes.  In subsequent batches, I upped the heat to 375° for 14 minutes.

10. Pull them out, try to let them cool and enjoy.  Repeat with the remaining dough discs, or you can leave them in the refrigerator  for a few days until you start having cheroin withdrawals.

The Finished Product

They were delicious.  Very reminiscent of the original, but cheesier and buttery with no weird aftertaste.  Give it a shot and let me know what you think!

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