Dad. At Home.

Whole-Wheat Cheez-Its

Ben Hartung

Whole-Wheat Cheez-Its

Adapted from George Brown College Baking Arts. The original recipe calls for white flour.
Print Recipe
Course: Snack
Ingredients Method

Ingredients
  

  • 225g (1/2 block) extra-old cheddar cheese coarsely shredded or broken into crumbs
  • 2 tablespoons butter at room temperature
  • 1/2 teaspoon salt
  • 1¾ cup whole wheat flour
  • 3-5 teaspoon ice water

Method
 

  1. Using a food processor with the blade attachment, mix the cheese, butter, and salt until soft and combined.
  2. Add the flour and mix on low speed. The dough will be dry and pebbly.
  3. Slowly add the ice water and continue mixing until the dough forms a ball.
  4. Pat the dough into two disk, wrap tightly each disk with plastic wrap, and refrigerate for at least 1 hour.
  5. Preheat the oven to 375°F. Line two baking sheets with parchment paper.
  6. Roll each piece into a very thin between two pieces of parchment paper, 10 × 12-inch rectangle, no more than 1/8 inch thick. Using a fluted pastry cutter or knife, cut the rectangles into 1-inch squares, then transfer the squares to the prepared baking sheets. Use the tip of a chopstick to punch a hole in the centre of each square.
  7. Bake for 15 to 17 minutes, or until puffed and beginning to brown around the edges. Watch carefully because the crackers’ high fat content creates a fine line between golden and burnt. Immediately transfer the crackers to wire racks to cool.