Sourdough Cheez-Its Grapes Snack (Printable)

A portable snack box combining tangy sourdough Cheez-Its and fresh grapes for easy on-the-go enjoyment.

# Components:

→ Sourdough Cheez-Its

01 - 1 cup sharp cheddar cheese, grated
02 - 1/2 cup all-purpose flour
03 - 2 tablespoons unsalted butter, cold and cubed
04 - 2 tablespoons sourdough starter, discard or active unfed
05 - 1/4 teaspoon salt
06 - 1/4 teaspoon paprika
07 - 1 to 2 teaspoons cold water, as needed

→ Grapes

08 - 1 1/3 cups seedless red or green grapes, washed and dried

→ Optional Additions

09 - 1 ounce roasted almonds or walnuts
10 - 1.5 ounces dark chocolate squares

# Directions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a food processor, combine cheddar, flour, butter, salt, and paprika. Pulse until mixture becomes crumbly.
03 - Add sourdough starter and pulse until dough begins to form. Add cold water one teaspoon at a time if needed to bring dough together.
04 - Roll out dough between two sheets of parchment paper to approximately 1/8 inch thickness.
05 - Cut dough into 3/4 inch squares using a knife or pizza cutter. Poke a hole in the center of each square using a skewer or fork for authentic appearance.
06 - Transfer squares to prepared baking sheet, spacing them slightly apart.
07 - Bake for 16 to 18 minutes or until golden and crisp. Cool completely on baking sheet.
08 - Divide cooled Cheez-Its and grapes among four airtight containers. Add optional nuts or chocolate if desired.

# Expert Advice:

01 -
  • Homemade Cheez-Its taste infinitely better than anything packaged, with a complexity that comes from real sourdough starter and sharp cheddar.
  • These boxes are genuinely portable—no mess, no crumbs everywhere, just grab and go happiness.
  • Your sourdough starter finally has a purpose beyond stress and guilt.
02 -
  • Don't use warm sourdough starter or your dough will become greasy and refuse to crisp properly—I learned this the hard way when a batch turned out dense and oily because I grabbed starter from the counter instead of the fridge.
  • If your crackers come out chewy instead of crispy, your oven might run cool or your roll might have been too thick; both are easily fixed next time with a slightly higher temperature or thinner rolling.
03 -
  • Always start with the coldest possible ingredients and work quickly; warm hands and warm butter lead to greasy dough instead of flaky crackers.
  • If you don't have a food processor, you can make this with a pastry cutter or even two forks and a bowl—it takes longer but absolutely works, and sometimes the slower method gives you better control.
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