ffwd: cheez-it-ish crackers
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.
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!!!
Posted on 21 December 2012, in French Fridays with Dorie and tagged appetizers, cheese, French Fridays with Dorie. Bookmark the permalink. 18 Comments.
Hmmm I was in a daze baking these and didn’t see the slice and bake option. I love the look of your tiny crackers – so cute!
5 dozen – whoa! :-) I only made a half batch of these this time around, so I opted to roll them out. I have made them a la log style and agree that is a nice way to work with these.
I think I might try the slice-and-bake option next time! I still have a small disk of leftover dough sitting in my fridge. Plus, your little cracker-coins are so cute! Nice job! Merry Christmas!
“All I can say is I’m in trouble” hahaha! Merry Christmas Betsy!
A great, quick recipe for the holidays! I love your pile of them.
Wishing you every happiness at Christmastime & throughout the new year!
These were an absolute hit with everyone. And the deserve to be! Merry Christmas Betsy!
I loved these crackers, too, and I love that you made them so small! Perfect for tiny fingers. :) Merry Christmas!
Agreed! These were way too easy to make. I can see myself getting addicted quickly.
So good! I made mine the same way with grated cheddar but I will try a different cheese next time, that’s the fun of it! Have a wonderful Christmas;-)
I went the slice and bake route too. Just so much easier and no leftover scraps to try to scrape together.
And I had no idea that cheez-its came in more flavors! My goodness I’ve been out of the US too long.
I wish I’d gone the slice and bake!! We don’t have Cheez-its here, but after that recommendation, I’d like to try them. Merry Christmas.
Egad, how many did you make? 120 Cheez-its. Are you entertaining a crowd for Christmas or are you really threatening to eat them all? I must admit that I had no idea that Cheez-its even existed until I read some of the Dorista Posts. I didn’t understand where Dorie even got the name for this recipe until today. And, there are many flavors of Cheez-its? Betsy, I don’t “do” vending machines. Call me a snob but I just don’t. I did like these and since they are easy to make I don’t have to resort to vending machine Cheez-its ever. Have a wonderful holiday. All we Doristas cannot wait to make chicken livers?!?
These are really wonderful. I love the photo of your stacks of crackers. You got a great yield! Have a lovely holiday!
Too cute, Betsy. These crackers are so very tasty and I am going to try them with different cheese as well. I had fun rolling and cutting them into shapes, but I do like the idea of rolling them into logs and slicing and baking. I hope you and Howard have a wonderful Christmas!
I love your mini version! And your log looks perfect…mine never are so even! I have fond memories of Cheez-its from my childhood…and I think these were even better :) Merry Christmas, my friend!
Ha ha – I am a Cheez-It fan as well and figured I would take heat for admitting it, so am delighted to see that I am in great company :) And I had the same reaction that you about the danger of being able to replicate these at home. I am still several pounds up from last year after mastering the art of creme brulee at home……wishing you a very Merry Christmas!!!!!
Betsy: your version of these cheese crackers looks so elegant and so nicely presented.They have a great color. Such a wonderful recipe, I agree! I would like to take the opportunity to thank you for your lovingly prepared Christmas card – proudly on display in our living room! And I would like to send you a big smile from Freya – she is happy that you liked her drawing! It is a real joy being part of this wonderful and dedicated group of bakers and cooks and I am looking forward to the coming year! Wishing you and your family very Happy Holidays!
Even though I haven’t blogged about these yet, I’ve made them countless times with so many different cheeses… comte, cheddar, white cheddar, Parmesan, blue cheese (my current favorites). It’s the best kind of trouble – a true crowd pleaser anywhere I take them!