White Cheddar & Parmesan Cheez-it Crackers

In your food processor (you could also use your stand mixer fitted with a paddle attachment), add in the grated cheeses, butter, flour and kosher salt until combined. Slowly drizzle in the cold water until it forms large crumbles. Form into a thin, flat disk and wrap in plastic wrap. Refrigerate for one hour or overnight.

Preheat your oven to 375ºF. Line a sheet pan with parchment or a Silpat.

Cut the dough in half, place back in the fridge and roll out the other half into 1/8 inch thickness. Use a ruler and a pastry or pasta cutter to cut 1-inch squares (cut in half on a diagonal for triangles). If making the traditional Cheez-it cracker, use the tip of a chopstick or a wooden skewer to make the center dot. Place on a baking sheet, leaving little room between each one; they will puff up and not spread out.

Slide the pan into your preheated oven and bake for 15-17 minutes, depending on how done you want them. Watch carefully, they can burn fairly easily. Once baked, sprinkle with a little kosher salt but don’t overdo it.

Transfer to a cooling rack immediately.

(Inspired by ReadyMade’s recipe.)