It’s funny how much you can miss a specific food when you become gluten free. For my family, everyone had their own favorite that they missed. Our daughter missed her box of cheese crackers. They became her obsession; so creating gluten free cheese crackers became my obsession.
A very simple recipe, these crackers taste just like her old favorites. They don’t last very long and are perfect just in a bowl for snacking or with dip. I cut my crackers into 1″ squares, but you can cut them into any shape or size, even cute little fish shapes.
Because there are so few ingredients in these crackers, I prefer to use the best sharp cheddar that is available in my local store and shred it just for the recipe. You can use pre-shredded cheddar cheese in a pinch.
This recipe is easy to half or double. I like to make the full recipe and leave one of the tightly wrapped discs in the refrigerator. Once the first batch is gone, it is easy to bake up the second disc.
In a bowl, combine cheese and butter and mix well.
I find that gloved hands work best for this step.
Alternate adding small amounts of gluten free flour and ice water, mixing well after each addition.
Divide dough in half and mound onto two separate pieces of plastic wrap and loosely wrap.
Firmly press each half down into a disc and wrap well. Refrigerate until firm - about 30 minutes.
After 30 minutes, place one disc at a time on a lightly floured surface. Sprinkle a little flour on top of the disc and roll out until 1/8" thick.
If desired, lightly brush dough with ice water and sprinkle with kosher salt.
Cut into 1" squares. With a toothpick or skewer, poke 3-4 holes into each square.
Bake for 10-12 minutes at 350° on a parchment paper covered baking sheet, until edges are light, golden brown. For extra crispy crackers, bake for 15-18 minutes.
Place pan on a rack until completely cool.
Store in an airtight container.
If your stored crackers start to go stale, bake on a parchment paper covered baking sheet at 350° for 5 minutes and allow to cool before serving.