Aggregated By Steven / April 5, 2019 Share Tweet Pin Share Cheez-Its are that snack that your parents let you eat as a kid because they’re not chips and therefore must be healthy, right? Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make a gourmet version of everybody’s favorite quadrilateral, cheesy crackers: Cheez-Its. Check out Claire’s Instagram: https://www.instagram.com/csaffitz/ We went ahead and made a written version of the recipe below.~FS Team Photo from Claire Saffitz’s Instagram How to make Gourmet Cheez-Its For The Annatto Oil 1/4 cup of Annatto Seeds1/2 Vegetable Oil2 tsp. Paprika Combine into a small saucepan and bring to a gentle simmer and remove from heat. Let cool and then strain. For The Dough 7 ounces All-Purpose Flour2 ounces Powdered Cheddar1 1/2 tsp. Baking Powder1/2 tsp. Kosher Salt2 Tbsp. Buttermilk Powder1/4 tsp. Sugar1/4 tsp. Smoked Paprika1/4 tsp. Sweet Paprika Pinch of Cayenne4 ounces finely diced Sharp Yellow Cheddar4 tsp. Annatto Oil Combine into a food processor and pulse until the cheddar has almost disappeared into the flour and the mixture is an even orange hue. Then add… 1/2 cup diced Butter Continue pulsing until the butter pieces are pea-sized or smaller. Transfer to a large bowl and slowly add… 7 tsp. Water Tossing to combine. Kneed mixture gently to bring together into a dough and wrap in plastic, pressing into a flat square. Chill for at least an hour. Roll the dough out on a floured surface into to an 1/8th inch thickness. Cut dough into 1 1/2 inch squares. Crimp all 4 sides with toothpicks or similar object. Use a small round pastry tip to punch out the center hole. Sprinkle with crushed flaky salt. Bake at 300°F (150°C) until puffed and firm but not browned, about 20 minutes. Transfer to a dehydrator and dry until crisp all the way through. Thanks to Claire Saffitz at Bon Appétit for this great recipe.
