After reading S.’s post, I couldn’t resist letting our readers in on a secret I have discovered about “Cheez It”. If you have been following our blog for long, you know we are a big fan of homemade crackers. My favorite all-time cracker is “Cheez It”–I could totally identify with their “get your own box” advertising campaign. As I have been experimenting with the cracker recipe, paprika seemed to be the “thing” that gives that cheesy taste. Here’s my updated cheese cracker variation–
Mix together in a glass bowl:
1 cup sourdough starter
1 cup whole wheat flour (or flour of choice–spelt, white wheat, pastry…..)
1/4 cup olive oil (this, too, adds to a cheesy taste)
Cover with plastic wrap.
Let sit overnight in a warmish spot.
In the morning, add:
1/2 teaspoon salt
1/4 teaspoon baking soda
1 ounce grated Parmesan or other dry, full flavored cheese (or you can even leave the cheese out for a vegan variation–they still taste cheesy from the paprika!!)
2 teaspoons paprika–smoked paprika if you want a more BBQ taste
A bit of snipped parsley for color, if you like
Divide into four balls. Sprinkle parchment paper with flour.
Roll one dough ball onto floured parchment paper as thin as possible.
Once you are happy you have rolled it as thin as possible, prick with a fork and cut into cracker size with a pizza cutter. Lightly dust with coarse kosher salt.
Bake at 375 degrees for 10-13 minutes, or until lightly browned on the edges. Repeat with remaining dough.
Thin, crispy, flavorful crackers–who can resist?
In case you are interested–here is the list of ingredients on a box of Cheez It–
ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), SOYBEAN AND PALM OIL WITH TBHQ FOR FRESHNESS, SKIM MILK CHEESE (SKIM MILK, WHEY PROTEIN, CHEESE CULTURES, SALT, ENZYMES, ANNATTO EXTRACT FOR COLOR), SALT, CONTAINS TWO PERCENT OR LESS OF YEAST EXTRACT, PAPRIKA, YEAST, PAPRIKA OLEORESIN FOR COLOR, SOY LECITHIN