Young chefs love using different tools and shapers to create their own crackers or "perfect" the Cheezit shape. Try them in homemade tomato soup or pack them in their lunch for something they can share with friends.
- 8 ounces sharp Cheddar, finely grated
- 1 cup all-purpose flour
- 4 tablespoons (1/2 stick) butter, cut into pieces
- 1/2 teaspoon kosher salt
- 1/2 teaspoon seasoned salt
- Pinch of cayenne
- 3 tablespoons ice water
Put the Cheddar, flour, butter, salt, seasoned salt and cayenne in a food processor and pulse until the mixture resembles sand. Add the ice water and pulse until the dough comes together. Form the dough into a ball, wrap in plastic and refrigerate for 1 hour.
Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat.
Roll out the dough to 1/4-inch thickness and cut into squares with a pizza cutter. Use a wooden skewer to poke a small hole in the center of each square. Transfer to the prepared baking sheet and bake until golden brown, 15 to 17 minutes. Allow to cool before packing up.
Recipe courtesy of Ree Drummond