PKU “Cheese-Itz”

50g of crackers = 17.5mg/PHE

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Step 1

Mix dry ingredients. Cut crisco in mixer or food processor until it is crumbly. Add water and mix until moistened. Divide dough in half keeping unused portion covered.

Step 2

Roll out to 1/8” thick or less (thin is better) between 2 pieces of wax paper (I used saran wrap in the picture…it doesn’t work as well- I ended up rolling it out directly on the pan).

Step 3

Cut with a pizza or pastry cutter.

Step 4

Pierce each with a fork or toothpick. Bake on 500 for 4-5 minutes. Let cool and enjoy. Repeat with second half of the dough. They will store well in ziplock bags…but mine never last long so I can’t tell you how long they stay fresh.

Step 5

If they are too chewy, roll thinner next time.

Step 6

If they burn they are too thin.

Step 7

Be conservative on the salt until you find the best amount that works for you. You can always shake salt in the bag after they are done to add more…it won’t stick as well but it taste the same.

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