Cheesy Crackers
Nom, nom, nom. These are so good, you're going to want to make a double batch so that you can have one batch yourself and "share" the other with friends and family.
| Category: | Savoury Breads |
Ingredients
Dough
| 165 g Frankie's gluten-free All-Purpose Flour Blend |
| 1 1/2 tsp white sugar |
| 1/4 tsp smoked paprika |
| 1/4 tsp Kosher salt - plus more for sprinkling on top |
| 8 tbsp butter, unsalted, very sold |
| 226 g cheddar cheese, grated |
| 3 tbsp water, ice cold |
Cheesy Crackers Directions
Combine butter, Frankie's gluten-free all-purpose flour blend with the sugar, paprika and Kosher salt. Blend in a food processor or cut the butter into the butter looks pebbly. Next add in the cheese and pulse to combine. When combined add cold water and pulse again until the dough comes together.
Divide the dough into three parts and roll them into balls. Flatten each to approximately 3/4inch (2cm thickness) and wrap tightly with plastic wrap and refrigerate for at least 30 minutes and up to 3 days.
Once dough is nearly finished chilling preheat your oven to 190°C 375°F.
Working with one wrapped piece at a time, remove plastic wrap and on a lightly floured surface roll out the dough to 5mm (1/4inch) thickness. Cut into squares (or really any shape you desire) and take a wooden skewer and pierce the centre of each to allow for air to escape and to create a slightly larger baking surface.
Place on a parchment paper lined baking sheet and sprinkle with Kosher salt. Bake for 15-18 minutes (or until golden brown).
Allow the crackers to completely on your baking sheet before enjoying.
Store in an airtight container for up to a week (but let's be honest, these won't last that long).
I made this recipe with Frankie's gluten-free all-purpose flour blend, which works cup-for-cup with pretty much everything I throw at it. You can make this pastry as good as I do without compromising on any quality. Order your bag at: glutenfreefrankies.com or visit: Amazon and search for Frankie's Flour.
