These savoury cheese crackers are perfect to serve at any party or picnic. They are gluten free, quite simple to make and absolutely delicious.
Makes: 60 to 80 crackers
210g gluten free flour
1 teaspoon sea salt
1 teaspoon xanthan gum
50g cold butter, cubed
180g any sharp cheese (such as Cheddar), finely grated
1 teaspoon Dijon mustard
2 teaspoons apple cider vinegar
cold water, as needed
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Directions Preparation:15min › Cook:20min › Extra time:1hour › Ready in:1hour35min
Preheat the oven to 180 degrees C.
Place gluten free flour, salt and xanthan gum in a food processor. Pulse several times until well mixed.
Add cold butter cubes then continue to pulse or mix until it resembles coarse breadcrumbs.
Add in grated cheese, Dijon mustard and vinegar then pulse until ingredients are well mixed.
Add 5 tablespoons of cold water all at once and pulse. Keep on adding water, 1 tablespoon at a time, until a soft ball of dough forms which you can easily remove from the bowl.
Wrap dough in plastic wrap and chill in the fridge for at least 1 hour.
Remove dough from fridge and let it sit at room temperature for 30 minutes. Divide dough into 3 or 4 equal parts. Work with one part at a time (wrapping the rest of the dough in plastic wrap to prevent it from drying out).
Sprinkle gluten free flour over a rectangular piece of baking paper. Put dough in centre of the baking paper, cover it with another sheet of baking paper and roll dough into a rectangle 1/2 cm thick. Remove top sheet of baking paper.
With a sharp knife, cut the dough into 2cm wide strips then rotate baking paper 90 degrees and cut 2cm wide strips again in order to get square crackers. Gently separate the crackers and prick the dough generously with a fork.
Transfer baking paper with crackers on it to a baking tray. Repeat same steps with remaining dough.
Bake in preheated oven for 10 minutes. Rotate baking pan 180 degrees and bake for another 12 minutes, or until golden and crisp.
Remove from oven and let them cool completely before storing. Store in tightly sealed container.