cheese crackers
Cheddar Crackers
Servings Prep Time
approx. 4dozen 10minutes
Cook Time Passive Time
10-15minutes 30minutes
Servings Prep Time
approx. 4dozen 10minutes
Cook Time Passive Time
10-15minutes 30minutes
Ingredients
Instructions
  1. Shred cheese.
  2. In a bowl, combine cheese and butter and mix well. I find that gloved hands work best for this step.
  3. Alternate adding small amounts of gluten free flour and ice water, mixing well after each addition.
  4. Divide dough in half and mound onto two separate pieces of plastic wrap and loosely wrap.
  5. Firmly press each half down into a disc and wrap well. Refrigerate until firm – about 30 minutes.
  6. 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.
  7. Cut into 1″ squares. With a toothpick or skewer, poke 3-4 holes into each square.
  8. 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.
  9. Place pan on a rack until completely cool.
  10. Store in an airtight container.
Recipe Notes

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.

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