I made homemade Cheez-Its!
This is another Martha Stewart recipe. I saw this on Martha Bakes and thought I'd try it. YUM. These are some tasty cheddar crackers. The secret ingredient? Cayenne pepper. I never would have guessed.
I made these according to how Martha did on Martha Bakes rather than exactly how the recipe said to make them. The recipe says to chill the dough and then roll it out on a floured surface to 1/4 inch thickness, then chill it again. On Martha Bakes, she rolled each of the four sections of dough into a four inch by five inch rectangle. She rolled them between plastic wrap, and then chilled them to firmness before cutting them into one-inch squares. That worked well. The rectangles were thicker than 1/4 inch, and I had to bake the crackers a lot longer than the recipe said, but they turned out great. This recipe is a keeper.