Organic Cheese Its Crackers

These are my very fancy Tornado Cheese It Crackers.  They  are wonderful but really have nothing to do with a tornado, except I ate an entire batch in my basement when I was hiding uh... er... seeking safety during a tornado warning with my family (Sorry, not kidding here. Ok, I shared, a little.)

It is funny though, it seems every time I make these little gems the weather turns bad and I end up in my basement clutching a bowl of them... that sounds bad, doesn't it?

Moving on... Well anyway, it is a really easy recipe and your children will think you are amazing (You are, right?) and you don't have to worry about the chemicals, food coloring and preservatives in that OTHER cheese crackers at the store. Make sure you store these in an airtight container after they cool because they will get stale. Yeah, right... as if they will last long enough to get stale!

These are great for a snack alone, with apples and grapes, on top of potato or mushroom soup, topping your favorite salad. OK I need to stop now, drooling madly.

1 cup of shredded organic cheese (I used mild cheddar and also used with pepper jack for a spicy cracker)
1/4 of a cup of softened grass fed butter
1/4 to 1/2 teaspoon Celtic sea salt (adjust to taste)
2 tablespoons of ice water

Measure grate and measure your cheese. Place your softened butter and sea salt into a bowl and add the cheese and stir well until creamy. Next, you want to add your flour. Then, add your water slowly until it forms a nice ball. It takes a little bit for it to get into the ball so don't add too much and get mush. :)

Pat your dough down and refrigerate it for until nice and stiff (about an hour or so).

Preheat your oven now to 375 degrees F.

Remove from the refrigerator and roll out with your rolling pin until it is nice and thin. It needs to be about 1/8" thick.

Pat the dough into a disk and put in the fridge for an hour.
Then, roll out the dough until it’s 1/8 of an inch. When your dough is the right thickness cut them into 1" squares.  You can use a pizza wheel, a ravioli wheel, pastry wheel or knife to do this.

 Place them on your baking stone or cookie sheet and poke a hole in the middle with a skewer or chopstick end. 

Bake for 12 minutes.

 Remove and let cool and then taste (often).


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  1. I am a Cheese It nut but...I've been trying everything I can to get away from grocery store bought snacks as much as possible. I am over the moon excited that you posted these! Guess what I'll be doing this week?! ;)


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