I’ve never been much of a junk food eater, but I’ve always had a soft spot for Cheez-Its. In addition to pretzels and animal crackers, it’s the only thing I would buy from the office vending machine. I find them addictive in any or all flavors: original, white cheddar, or any of the newer ones. It’s a definite weakness. The Annie’s Cheddar Bunny Classics are a close second.

Based on name alone, I was excited about this week’s recipe for French Fridays with Dorie.. Homemade cheez-it-ish crackers? That knowledge could be truly dangerous.

These crackers are way too easy to make. The recipe called for a nutty Swiss cheese, like Gruyère, Comté or Emmenthaler, which would have made these très French. I had a bar of sharp Cheddar so I used what I had. I used my food processor’s fine grating blade on the cheese, then added the butter and seasonings right into the bowl.

A few pulses combined everything into tiny curds that looked a lot like egg salad.

Doesn’t this look like egg salad?

Finally, flour was added to bind it all together. I never got the expected large curds, but the dough was crumbly and moist which kneaded together easily.

Dorie gave a slice-and-bake option. Honestly, I’d take the slice-and-bake option over the rolling pin every time. I formed the dough into three skinny logs, about ¾-inch in diameter. After the logs chilled for a few hours, all that was left to do was to slice the rolls into little coins and bake them.

For me, a single batch made about 10 dozen crackers. I think my yield was high because my logs were on the skinny size. The end result was perfect bite-sized treats. These are perfect for snacking on, while sipping a glass of wine.

Yes, meeting this recipe could be my downfall. They are easy to make and delicious to eat, far superior to their commercial inspiration. I can’t wait to try them with different cheeses. All I can say is, I’m in trouble.

The recipe for these crackers can be found here, courtesy of the Calgary Herald. You can also find the recipe in Dorie Greenspan’s book Around My French Table.

I’m looking forward to reading about what my fellow FFwD bloggers thought about this week’s recipe. Check out their links at here.

I wish all my Dorista friends and their loved ones Joyeux Noël!!!