I love CheeseIts and other snack crackers, but don’t like all the stuff found in them. I decided to create my own version, a hybrid of cheese straws and cheese crackers. After quite a few trial-and-error efforts, this is now my favorite snack recipe for movie night, gameday, and they are so nice for a grazing board, too. The recipe doubles and triples if you need an exceptionally large quantity. Just make certain to roll them out thin enough so they can get nice and golden brown so they will be crunchy.

HOMEMADE CHEESE CRACKERS

Makes 100-150 depending on size and thickness.

Note: Block cheese you grate yourself works infinitely better than not pre-shredded cheese. The better the cheese, the better the cracker.

Edges and bottom should be lightly browned.

INGREDIENTS

8 ounces extra sharp white cheddar cheese, shredded

1 cup all-purpose flour

½ teaspoon salt, plus more for topping

¼ cup unsalted butter, cubed

Pinch cayenne

1/4 teaspoon ground white pepper

2 tablespoons ice water

Directions:

Preheat oven to 325°F and line 2 baking sheets with parchment paper.

Add the grated cheese, flour and salt to a food processor and pulse several times to combine. Add the butter, a few pieces at a time and pulse a few times after each addition. After the butter has been incorporated, pulse a few more times until the dough is crumbly.

Add the water then pulse several more times.

The dough won't come together in a ball, it will be very crumbly as you can see in the photo above, but it should come together when you press it with your hands. Shape into a disc and wrap it in plastic. Chill for 30 minutes.

Transfer the dough to a lightly floured surface. Roll into a large rectangle, as thin as you can get it; about 1/8 inch thick.

Use a knife, pizza cutter or pastry wheel to slice into 1-inch squares. Use a skewer to poke a hole through the center of each cracker. Place on the baking sheets and sprinkle with salt. Bake for 17-20 minutes or until deep golden brown on the bottom and golden on the sides. If they are too light, they will not be crispy. Let them cool completely before storing them.

My mom would always make these spicy cheese straws for the holidays and was sure to have them waiting for us for almost every celebration. A Southern staple for teas, weddings and showers, you can make these as wafers, as shown, or use a cookie press to shape them into straws. I find the wafers faster and easier-- plus I can roll the dough into a log and freeze. That way I can just slice and bake when guests pop in or when I am in need of a quick bite to serve with a glass of wine or Champagne.

I want to mention that this dough always looks like it is not "wet" enough once you mix it. Do not be tempted to add additional butter or liquid. It will come together. Just use your hands to form it. You'll see.

Baked cheese straws are always on the table for parties and celebrations in the South. This is my mom's recipe- one I've used for 30 years.

**SPICY SOUTHERN CHEESE STRAWS * Wafer version**

Skill Level: Easy

Prep Time: 15 minutes Cook Time: 10-12 minutes

INGREDIENTS

1 pound extra sharp cheddar cheese, grated

1 stick unsalted butter, cut into cubes*

1/4 teaspoon cayenne pepper

2 cups all-purpose flour

3/4 teaspoon kosher salt

Dash Tabasco or to taste

DIRECTIONS:

Preheat oven to 350F. Line a baking sheet with parchment paper.

Chill the cheese well and grate it using a food processor or the side with large holes on a box grater. Set aside.

NOTE: I make this recipe in a food processor because I find it easier but you do not have to use a food processor. My mom never had one. Just mix in a bowl.

In a food processor, add the flour, salt and pepper and pulse 10-12 times to blend. Add the butter. Turn the food processor to "run" for 10 seconds. The result should be like coarse cornmeal. If it is not, pulse a few more times. Add the cheese and the hot sauce. Pulse just until the cheese is incorporated. Turn the food processor to "run" for 5-6 seconds.

*NOTE: If you intend to pipe the dough into straws, you may obtain a better/easier to pipe result if you melt the butter rather than use cold butter and leave the cheese at room temperature. See directions for piping into straws below. Many of the old school southern recipes call for melted butter or margarine. Margarine results in a crisper straw.

(Note: If you do not have a food processor, mix the dry ingredients together. Use a pastry cutter or two forks to cut the butter and the cheese into the flour. Add the hot sauce and mix well.)

For wafers: Turn the dough out onto a sheet of plastic wrap for wafers. Shape it into a log using your hands and roll the dough up in the plastic. Twist the ends of the plastic wrap to secure and put into the refrigerator for at least 30 minutes. To bake, remove the plastic wrap and slice into discs, place about 2 inches apart on the prepared baking sheet and bake for 10-12 minutes or until lightly browned. Cool on a rack.

(Note: Another option is to use a very small ice cream scoop to portion uniform balls onto the prepared pan. Using a fork, (which you may need to flour) press each one, creating the design shown above.)

For straws: Place the dough into a cookie press or pastry bag fitted with a star tip. Push the dough into one corner of the bag and press the air out. Snip the tip and pipe them into 3” long strips about 2 inches apart. Bake for 10-12 minutes or until lightly browned on the bottom and edges.

Yield: 2- 4 dozen depending on the size and shape. You can get 55-60 wafers from this recipe using a small ice cream scoop or melon baller.