Wheat Thins and Cheez-its have always been my favorite snacks. Healthy, right? Luckily for my health, they don’t have them here. Nor do they have, in my opinion, any good snack food. But it doesn’t matter any more because I have these! These don’t taste exactly like Cheez-its or Goldfish, but perhaps a cross between the two.
If you give me a bag of Cheez-its, I eat almost the entire thing and then feel sick. I do the same with these. I just can’t help it. They’re so good. If you have to share these, I definitely recommend doubling the recipe.
With all the cheese and butter, they’re not exactly healthy, but they’re way healthier than what comes out of the box, so let’s celebrate!
You don’t have to separate them too much. They puff up just a little.
It looks like they shrunk, but I really don’t think they did.
That’s my still dirty pasta cutter thingie, in case you’re wondering how I made mine ruffly.
I made a pathetic zoo out of cheese crackers. Or an awesome petting zoo with elephants and gigantic killer ducks and bunnies
100% Whole Grain Cheez-its / Goldfish
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 8 servings
Ingredients
- 1½ cups (6 ounces / 170 grams) grated cheddar
- 4 tablespoons (57 grams) butter
- ¾ cup (95 grams) whole spelt, whole wheat pastry, or whole wheat flour
- ⅛ - ¼ teaspoon onion powder
- ⅛ - ¼ teaspoon salt
Directions
- Preheat your oven to 350°F / 175°C. Combine all of the ingredients in a food processor, and run until it forms a ball. It should take about two minutes.
- Then you can roll it out (I do it between two Silpats) or refrigerate it for about 30 minutes so that it'll be easier to handle. You can also roll it out on a lightly floured surface. Roll the dough to about an eighth of an inch. I like to sprinkle mine with some table salt, but I like them really salty.
- Cut shapes however you wish, and then with a skewer, prick a small hole in the middle to prevent them from puffing up.
- Spread them out on a piece of parchment paper or on a Silpat, leaving just a little room for them to grow.
- Baking time will depend on the size of your shapes, but my mock Cheez-its took 8 minutes. They should just be turning brown at the edges. My elephants took around 13 minutes.
Adapted from Goldfish Crackers
15 comments on "100% Whole Grain Cheez-its / Goldfish" — Add one!
I just made these as part of my Christmas giveaway, but they are so good I'm tempted to just keep them for myself! Made them by hand as I don't have a food processor, and they still turned out really light and flaky (: Omitted onion powder, added freshly ground black pepper and a generous pinch of paprika – awesome.
Hehe. I know how you feel. I feel the same with these suckers! I'm happy that you enjoyed them and thanks for the feedback. And I love your additions! Merry Christmas to you. :)
Michelle – Yay! I'm so happy that you liked them. They're terribly addictive, aren't they? Thanks for taking the time to leave feedback. I really appreciate it. Have a great weekend! :)
I just finished making these and I am in LOVE! these taste AMAZING!! I think I'm going to try using Parmesan cheese sometime too…and doubling the recipe!!
Reeni – Sorry I somehow missed your comment! And thank you very much. :)
Rebecca – Thanks a ton for leaving feedback! I'm so happy that you enjoyed them. To be honest, I sprinkle normal table salt before I bake them because I like them really, really salty like real Cheez-its. My husband always complains about how salty they come out so I thought I'd better not add that part to the recipe. But since there are two of us now, I'll edit the recipe to include the sprinkling of salt prior to baking. Thanks again! :)
These were really good! Very "wholesome" tasting, I think Cheez-Its taste very processed. I used the larger amount of onion powder and salt but still think they need a bit more. I'm going to try sprinkling a little bit of kosher salt on top before baking next time. Thanks for the yummy recipe!
Your cheez-its look so delicious! I love that you made them whole grain! They look perfect.
Jesica – I just realized that I still have the tab open with your cheese crackers! I have tons of tabs open and I'm really behind with leaving comments. Yours are really nice! I think I'll head over there and look again. :)
hmmm… i should make them small and cute too!
warmvanillasugar – It's so much easier to buy them, but I think these taste better. They taste "real" if that makes sense. :)
Miryam – You can use the back of a knife! Or cookie cutters. You don't need a special pasta cutter (it came with the machine) for these. I hope you and your kids can make these!
Dan – Your comment made me giggle like a little girl. And wow at your friend demanding you MAKE crackers for a road trip. That's hardcore. :) I'm super excited about you using this recipe too. Let me know how it turns out! Oh and double or triple the recipe. You'll be sad if you don't.
I am going on a road trip this weekend and I asked my friend what to bring for snacks. She said crackers. I said, easy enough! And she said…NO MAKE THEM!!
I will be using your recipe and am super excited for it! Thanks for posting!
Wow, these are totally awesome. I have never thought of making my own crackers…I guess I will need a pizza cutter thingie like you used :-) My kids will love to make these for sure…bookmarking it :-)
This is so creative. I've never made my own crackers let alone made these cheesy goodies! They look lovely!
I like how you think. :) The problem is me, though. I eat at least half of them in one day and then all that cheddar and butter is distributed throughout two servings. I have no self control. And I think the petting zoo idea is nice too. I now proclaim it a petting zoo and not a pathetic normal zoo. :)
Well, when you think about it, all that cheddar and butter is distributed throughout a million little crackers. And I think going to a petting zoo where the bunnies are as big as elephants and the dogs are as small as bunnies would be kinda neat. :)