A couple of days ago I posted some photos and a link to my friend Ann’s blog, Cooking Healthy for Me because I made her little cheese snacks. When I read her post I was dumb-founded — she made four, 4, read F O U R, DOUBLE batches. Now that’s a lot of cheese, and I hate to admit, I was thinking, WTF? Well, after carefully extracting my foot from my mouth, I hesitantly admit that I am now on batch 3, THREE of these golden cheesy nuggets (single batches!). Thanks Ann. No really. This recipe will definitely be making the rounds during the holidays.
Last night I made batch two and three and although batch three is identical to Ann’s cheese sensations, batch two was shaken up a tad (you know me ;-)!). I’ve updated with metric measures in case anyone across the pond might wish to try it.
Eva’s Take on Cheez-itz
- a combination of 8 oz (227 g) Jarlsberg, Parmesan and Mozzarella, or sharp cheddar, grated
- 3 tbsp (45 g) unsalted butter, room temp
- 1 tbsp (14 g) vegetable shortening
- ½ tsp salt
- 1 cup (134 g) flour
- 2 Tablespoons ice water
- Coarse salt for sprinkling (I omitted this as I found the cheese salty enough)
- 1 tsp horseradish (not creamed)*
- Combine all of the cheese with the softened butter, shortening and salt in a the bowl. Fit your mixer with the paddle attachment. Mix until it is crumbly (mine was rather creamy with this type of cheese).
- Slowly add the flour and mix until crumbly; then add the ice-water. At first it looks like you might need more water, patience grasshopper, patience, the dough will come together in a moment.
- Cut in half and pat the dough down into a disc, cover with plastic wrap. Refrigerate for at least 30 minutes.
- Preheat oven to 375° F.
- Place disc on parchment paper and put the plastic wrap on top and roll each disc to 2mm or 1/8 inch thickness (this is the perfect thickness).
- Using a cookie cutter of your choice, cut into shapes. I found that my 2.5cm square cut the perfect size (the one’s pictured are a touch too big).
- Transfer to a baking sheet (I line mine with parchment).
- Bake for 10-15 minutes until golden brown and crispy! Be careful – there’s a fine line with these between golden brown and over done – and it only takes seconds to burn!
- Remove to cooling rack.
*I made these again to take to our friend’s place on New Years Day and I added the horseradish because there is a local dairy in Southern Ontario who pairs their cheddar with it and it’s outstanding!