Gluten Free Cheese Its

Author: Stephanie

1 Cup Gluten free all purpose flour
3 TBSP cold butter
1/2 tsp salt
3 TBSP cold water
8 oz shredded cheddar cheese I use the fine shred on my cheese shredded so it melts in better when cooking and not so chunky.

Add flour and salt to a stand mixer or bowl and cut in the cold butter so you get pea size pieces.
Mix in shredded cheese so it is well incorporated.
Add in water and let you mixer do the work! Mix until it starts to form big balls. DO NOT ADD MORE WATER!
Let the mixer go for at least 4-5 minutes. If you dough is still powdery and not forming a dough, add 1/2 TBSP cold water at a time until you get a dough. I never have to add more water, so this likely wont happen.
Form dough into a big ball and wrap it in plastic wrap and chill in fridge for at least an hour.
Pre heat oven to 350°. Take out of fridge and roll between 2 pieces of parchment paper to about 1/8 inch thick. The thinner the dough the crispier they will be.
Cut dough into little squares using a pastry roller, a cookie cutter, or just a butter knife. Place on a baking sheet.
Bake for 10-12 minutes or until golden brown and crispy. Store in a airtight container in the pantry. Will keep for at least a week!