Pastry Chef Attempts to Make Gourmet Cheez-Its | Bon Appétit

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

How to make Gourmet Cheez-Its

For The Annatto Oil

  • 1/4 cup of Annatto Seeds
  • 1/2 Vegetable Oil
  • 2 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 Flour
  • 2 ounces Powdered Cheddar
  • 1 1/2 tsp. Baking Powder
  • 1/2 tsp. Kosher Salt
  • 2 Tbsp. Buttermilk Powder
  • 1/4 tsp. Sugar
  • 1/4 tsp. Smoked Paprika
  • 1/4 tsp. Sweet Paprika
  • Pinch of Cayenne
  • 4 ounces finely diced Sharp Yellow Cheddar
  • 4 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.

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Steven


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