Cheez It Duoz
Homemade Cheez-Its have become a Beantown Baker household favorite since I first made them earlier this year. In this variation, the crackers are cheddar on one side, and chipotle on the other side of the cracker.
I was recently contacted by Cabot Cheese to see if I was interested in a sample. Without a minute of hesitation, I said yes. I fell in love with Cabot’s cheeses while living in New England. It’s a local company and their cheeses are lactose free! Double win for me!
After moving to Ohio, I’ve had a more difficult time finding Cabot cheeses. One of the local grocery stores does carry it, but it’s not the store I go to regularly. When the goodies arrived in the mail, Hubby instantly asked for his favorite snack: Homemade Cheez-Its. I was happy to oblige since I love the cheesy little crackers too.
This time, I wanted to mix things up a bit, so I decided to do two flavors in one. So I made a batch of my homemade cheez-its and mixed smoked chipotle into half of the dough.
After the dough had chilled, I rolled out each half separately, and then stacked one on top of the other to get a two-toned-two-sided cracker. These Cheez It Duoz would be perfect to make for game day munching. Either use the original version, the chipotle version, or combine them to make these duoz!
It was a lot of fun taking one of my favorite recipes of the year and mixing it up a bit. Thanks Cabot for the cheese! We’ve been enjoying it on sandwiches, with crackers, and obviously in crackers as well!
Two Years Ago: BLTs with Homemade Mayo
Three Years Ago: Cuban Black Beans in the Crockpot
Four Years Ago: Lemon Blueberry Ice Cream Bars
Three Years Ago: Baja Fish Tacos
Six Years Ago: Spinach Balls and Cookies and Cream Cupcakes – Take 2
Cheez It Duox
Homemade Cheez-Its have become a Beantown Baker household favorite since I first made them earlier this year. In this variation, the crackers are cheddar on one side, and chipotle on the other side of the cracker.
Ingredients:
8 oz sharp cheddar cheese, shredded
3 Tbsp butter, softened
1 Tbsp vegetable shortening
1/2 tsp salt
1 cup flour
2 Tbsp cold water
1/2 tsp ground chipotle
Course sea salt for sprinkling
Directions:
In the bowl of a stand mixer, combine cheese, butter, shortening and salt on medium-high speed. Reduce speed to medium, slowly add flour and water.
Continue mixing until dough is smooth.
Divide dough into two. Add half of the dough back to the mixer and add ground chipotle. Mix until completely combined.
Create a disc with each half of the dough and wrap in plastic. Chill for at least 30 minutes.
Preheat oven to 375 degrees. Prepare two baking sheets with silicone baking mats or parchment paper.
Roll each disc of dough out a little bit. Then place one piece of dough on top of the other and roll to 1/8" thickness.
Using a ruler as a guide, cut long 1.5" horizontal strips. Rotate ruler to slice vertically, creating 1.5"x1.5" squares. Carefully transfer individual squares to prepared baking sheet. Repeat process with remaining dough.
Using a toothpick or cake tester (I used a straw), create holes in the center of each square.
Sprinkle with course salt. Sprinkle with pepper if using.
Bake for 10-15 minutes. I removed mine at 12 minutes. The time will depend on the thickness of your squares as well as the crispness you prefer. Watch your oven closely from 10 minutes on.
Best eaten the same day. Store remainder in an airtight container.
Recipe adapted from Beantown Baker
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I saw your recipe last week and I had to make them. I had to save a few for my husband because when my kids came home for school they went nuts over them. So I had to run out to the store and get more cheese. I wound out making 7 different types of crackers. And they were all awesome…. I made Pepper Jack, Swiss and Black Pepper, Blue Cheese/ Brick, Chipotle Chedder, Chedder, Chedder Bacon, And Parmesan/Brick. For the Blue and the Parm I did them half and half because those two can be kinda strong on there own. I took them a party and they were a hugh hit.
I am planning on making more this coming weekend.
Thanks for the recipe.
beantownbaker — January 23rd, 2013 @ 8:27 am
Wow! All of those sound awesome. I made another couple batches last night too. My sister made some and threw in a packet of ranch dressing mix. The possibilities for this recipe are literally endless!
haha, love how excited hubby is about them 🙂 i’m going to have to make some crackers!!
beantownbaker — January 24th, 2013 @ 12:06 pm
My sister has already made them twice. And the girl NEVER bakes. And my friend made some this weekend. Not going to lie, I’ve made them 4 times already…
i’ve always really wanted to make my own crackers. i LOVE these flavors!
These are adorable. And I’m jealous of the Penzey’s across the street!
beantownbaker — January 24th, 2013 @ 8:44 pm
It’s kind of dangerous having one so close!!
With the Super Bowl coming, I will have to make these. They look so tasty! Love Penzey’s. I’ve never had fresher spices.
beantownbaker — January 27th, 2013 @ 4:10 pm
I would recommend doubling the batch for the Superbowl. I made more yesterday for hanging out with friends and the 4 of us went through an entire batch while playing cards.
OMG Jen these are adorable! I like cheesy crackers, but would so much rather make them myself and know what’s in them. Plus Car’s vote of approval is always a plus. 🙂
beantownbaker — January 29th, 2013 @ 12:41 pm
He more than approves of these. He asks me to make more every chance he gets.
Great information. Lucky me I found your website by chance (stumbleupon).
I have book-marked it for later!
Oh wow, I need to make these, like now. I love cheez-its and with chipotle? I’m sold!
beantownbaker — February 26th, 2014 @ 4:44 pm
They’re definitely awesome. We can plow through a batch in no time flat!
I used to eat store bought cheez-its until i saw the laundry list of preservatives and foreign ingredients. I am very glad you shared this, now I can make them myself!
I like the kick of chipotle, great idea!
beantownbaker — March 25th, 2014 @ 9:28 pm
They’re SO MUCH better than store bought! And no preservatives!