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
from Ann who borrowed the recipe from Katrina’s Kitchen
Ingredients:
- 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)*
Directions:
- 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!
[…] Eva’s take on Cheez-Itz from Kitchen Inspirations […]
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[…] Eva’s take on Cheez-Itz from Kitchen Inspirations […]
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I must make some too………..and SOON!
Happy New Year, Eva!
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If your kids like cheese, Angie this recipe will be a keeper!
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These sounds terrific, but did the shark in the background enjoy them? 🙂
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Oh YA, Jed, he scarfed them up!!!!
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Wow they must be good! And I love cheese too! 😀
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Hi Lorraine, I’ll be making them again for sure (but likely not posting about them again).
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It’s amazing how delicious these are! I LOVE the way you mixed them up! I just got together with the family again tonight and they all gave that disappointed “awwww” noise when they saw I didn’t have any with me! Everyone asked for them! FUN post and the shark is too cool! Happy New Year, Eva!
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Happy new year to you to Ann. It really is an easy yet tasty recipe! I’m surprised how they puff up without leavening.
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okay i am sold. I will be making these this weekend to surprise my hubby who has a birthday next tuesday! he loves cheese snacks like this! hope you had a great christmas
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Thanks Jessica, we had a lovely Christmas, hope you did too! Enjoy the cheesy snacks!
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Mm, cheesy little snackages – I think they’re one of the hardest things to say no to 🙂 I think my mother used to make something like these, though in England they’re often called “cheese straws”, because they’re cut into straw shapes… did you hear of them before?
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Hi Charles, yes indeed I’ve made hundreds if not thousands of cheese straws (or sticks as we call them). They are a little more short-bready than these, these seem to have the texture of puff pastry. I used to flavour my cheese straws with various things, like chives, or garlic or paprika.
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They do look addictive.
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How can you go wrong with cheddar cheese Greg? Honestly they are damn good.
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Eva, thanks for sharing these with my family. I learned a while ago that I need to eat fast if I want to get my share — and this was certainly the case with these cheesey delights. They were absolutely delicious, and I will definitely make them soon! Thanks again!
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Hi Barb, No Frills has 500g Old Cheddar blocks on sale for $3.79 this week. I usually buy a bunch and grate them into zip lock bags and freeze them. This recipe worked out even with the frozen cheese bits (I didn’t remember to defrost the first time). The second time I defrosted and it worked out very well too.
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Think I might make these for a NYE party this weekend . . . .thanks for sharing!
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Thanks Bill. They are really quite easy to make. Hope you enjoy them!
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With you both making so many batches, these must be incredible! I really must give them a try. Thanks, Eva.
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Thanks John, they are cheesy and easypeasy (sorry, I couldn’t help myself!).
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LOL! Now these must be fantastic. 🙂 I think that means I’m going to have to try this recipe soon. Hope you’re having a great week Eva!
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Hi Kristy, they are extremely cheesy and quite easy to make (that’s a no brainer for me!). I usually buy my old cheddar cheese blocks when they are on sale (I got them for $3.79 for 500g about a pound) and grate them into a large zip lock and freeze. This recipe worked perfectly with the frozen cheese bits!
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I want to live in your home (minus the shark of course)!
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Thanks Michael, what a lovely compliment. Shark has been gifted to nephew, perfectly safe now!
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This looks wonderful, I know my kids would love this! Thanks for sharing!
Happy Holidays and Happy New Year!!
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Thanks KF, I didn’t put any booze in it do the kids could have it too. Very yummy indeed!
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