I love cheez-its. So much so that I don't even buy them. Does that make sense? I don't buy them because I know I will eat them all. But when I saw this recipe on Tracey's Culinary Adventures, I was deeply intrigued. I made them immediately since I had all the ingredients and I must say, they are wonderful. As Tracey mentions, you could use most any cheese here, but I had a mild cheddar on hand and I thought they turned out quite nice. Mr. Bites said that they could have used more cayenne pepper, but I'm a wimp when it comes to spicy, so I was probably a little cautious with it. Maybe I'll add more for him next time. Who am I kidding, I probably won't! ;)
8 T. Cold unsalted butter, cut into 16 pieces1/4 lb.Grated cheese
1/2 tsp. Salt
1/8 tsp. Freshly ground pepper
Pinch of cayenne pepper
1 C. plus 2 T. all-purpose flour
Add the butter, cheese, salt, and both peppers to the bowl of your food processor. Pulse until the butter is broken into smaller pieces and the mixture forms small curds. Add the flour to the food processor and pulse until curds form again.
Preheat oven to 350 F.
Take each cheese dough log and slice 1/4'" slices and place on parchment lined or Silpat lined cookie sheet.
The crackers are good warm or at room temperature. Store in an airtight container. They should be good for at least four days, if they last that long.