Well, that could have gone better. You know those times when you're not sure if it's you or the recipe? I *think* it might have been the recipe. I re-read it several times and as far as I can tell, I followed the instructions.
Anyway.
My trivia teammate Daryl suggested I try out some homemade Cheez-Its. I'm less experienced with savory bakes, but I decided to give it a try. I used this recipe from the Pioneer Woman, who always makes me feel like I should be devoting significantly more time to making my man tasty vittles for when he's done wrasslin' the cattle. We only wrassle bunnies in our house, but he does take the brunt of the abuse.
Other than using parchment paper because I don't own a Silpat (and taking a major gamble on the definition of "seasoned salt"), I followed the recipe carefully. After my first attempt came out looking more like tiny puffy biscuits than crackers, I rolled the dough even thinner. I baked them several minutes longer than recommended. But again, I was left with flaky, laminated layers worthy of Mary Berry croissants. Soft, chewy, no crunch. They still tasted OK, but Cheez-its aren't supposed to be denture food, are they? This one remains a mystery, but if you have any suggestions as to where I went wrong, I'm all ears. I may try again someday. Guess it really ain't easy being cheesy.
Grade: 2 out of 5 carrots, edible.
Homemade Cheddar Crackers
Courtesy The Food Network
Ingredients 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 all ingredients except water 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. 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 storing.
*Abridged, because I don't want to be a keyword stuffer. That's a little SEO humor for you.
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