Ingredients
- Hand-rolled Cheesey Crackers
Prep time: 25 minutes | Cook time: 10-12 minutes
One thing I really miss sometimes is cheese crackers. They’re salty and satisfying, and there’s really nothing else like them. Since I can no longer eat the packaged kind, I decided to make my own. These store well in a sealed container for up to two weeks. They rarely last that long.
Ingredients:
2/3 cup sorghum flour
2/3 regular cornstarch
1/3 cup tapioca flour [from Glutenfree.com]
¼ brown rice flour [from Glutenfree.com]
1 tsp paprika
2 tsp sea salt
¼ cup butter
½ tsp baking powder
½ cup milk
2 Tbsp apple cider vinegar
1 egg, large
½ cup cheddar cheese
Parchment and waxed paper
Directions:
1. Preheat oven to 400º F.
2. In a medium bowl mix the flours, baking soda, and half the salt.
3. Cut butter into the flour using a pastry cutter or fork. Cut into flour and butter are well blended forming small crumbles.
4. In a measuring cup add the milk and vinegar. Stir until thickened.
5. Add milk, egg, and cheese to the flour mixture. Mix well.
6. Knead mixture thoroughly then separate into three balls.
7. Spread parchment paper onto counter and add one of the balls. Top with waxed paper and roll out very thin. The thinner you can get this the more like a cracker your final product will taste. Don’t worry if your dough is not a perfect shape, it will still bake just fine.
8. Sprinkle a little of the remaining salt over the top of the dough. You won’t need much, since the dough is already salty. This is mainly for effect.
9. Using a fork, prick rows into the top of the dough. Then using a large knife, lightly press rows of perforated cut lines into the dough, about 1 – 1 ½ “ square. This will aid in separating the crackers later.
10. Remove the waxed paper and slide the parchment onto a large cookie sheet.
11. Bake at 400º F for 10 – 12 minutes, or until lightly browned. If you want a crispier, darker cracker, cook 12 minutes. Be careful to not overcook.
12. Remove from oven and slide parchment onto a counter. Using a large knife, cut along the perforations to break the crackers apart. Remove to a plate and allow to cool.
13. Continue this pattern for the remaining two balls of dough. When crackers are cooled completely place in a sealed container and store in refrigerator for up to two weeks.
Variations: For a lighter flavor substitute Parmesan cheese for the cheddar. For a spicier cracker add ½ teaspoon chili powder or Tabasco sauce. To make these into more traditional soda style crackers simply leave out the cheese. These are also a welcome addition to any soup.
Description
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