Snack Time: Sriracha Cheeze-Its

Sriracha Cheeze-Its

I’m a huge snacker. I normally err on the sweet side, but every so often I just need something salty – maybe with a little bit of a bite, definitely with lots of cheese. Bite sized = better, because it feels like you can eat more and it’s easier to grab smaller portions (and then refill your bowl again and again and again…). Sriracha Cheeze-Its Dough

Given this criteria, I was exploring one of my favourite food blogs recently and stumbled across Sriracha Cheeze-Its. Not only are they super simple to make, but they’re as delicious as you would expect something with five ingredients, mostly cheese, to be. I haven’t tried this as a gluten-free (yet), but will report on it when I do! 

Read on, but get ready to be hooked!

Sriracha Cheeze-Its

Recipe adapted from My Name is Yeh

Ingredients:

  • About 1 ½ cups or 8 ounces shredded cheese (I used a combination of Aged Cheddar and Montery Jack, but feel free to use your favourite!)
  • ¼ cup or about 4 Tbsps cold butter, cubed
  • 1 cup flour
  • 2 tsps Sriracha (or your favourite hot sauce, but it should really be Sriracha)
  • Salt & Pepper to taste (I did about four generous shakes of salt and five grinds of pepper)
  • Cold water, as needed

Directions:

  1. Preheat oven to 350°F.
  2. Combine all ingredients in a food processor or with pastry cutter until blended together. It will likely be coarse and a bit dry, so add cold water one tablespoon at a time until the dough comes together.
  3. Form dough into a ball (I shaped mine more like a puck).
  4. Line a baking sheet with parchment paper.
  5. Roll ball/puck out to about ¼ inch thick. To make baking and transferring easier, do this on the sheet of parchment paper. If your pan is big enough, do this right on the pan! If not, transfer from the counter after step step 6.
  6. Cut rolled dough into roughly 1.5” by 1.5” squares and keep them together! I used a pizza cutter for this stage and it was super quick (and fun).
  7. Bake in oven for about 20 minutes. I recommend rotating the pan 180° halfway through for more even baking. They’re done when they puff up and start to brown around the edges.

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