“Are these gluten free?” my husband asked, as he tasted one.
“Yes” I replied. “Why?”
“Because that means one more person can eat them!” he said, meaning me.
“Ha ha!” I said.
But really. These crackers are amazing! So cheesy and good 😀
I use a gluten free 1-1 baking flour that I found at Bulk Barn. This flour blend is awesome! I make so many gluten free desserts and treats with it and they always taste amazing!
For the cheese, I use old cheddar cheese. We usually get the big block from Costco and it lasts us about a month. We tend to go through a lot of cheese 😛 You can make this recipe with regular flour as well, if gluten intolerance is not an issue.
So, without further ado, here is this awesome, simple recipe:
Gluten Free Cheese Crackers
- 1/4 cup of butter
- 230 g shredded cheddar cheese
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 cup Gluten Free baking flour + a bit more for rolling the dough
- 2 Tbsp water
- Beat together the butter and cheese, until it forms a soft dough. I used my Kitchenaid Mixer with the paddle attachment for this.
- Add salt and pepper, followed by the flour one tablespoon at a time, mixing on low speed.
- Add the water, one tablespoon at a time, until a piecrust-like dough forms. It shouldn’t be too crumbly, but not too wet either. Add extra water if needed.
- Form the dough into a ball, wrap and plastic wrap and refrigerate for 30 minutes. Preheat oven to 350°F and line two large or three smaller baking sheets with parchment paper.
- Roll out the dough on a lightly floured surface and cut into shapes with a cookie cutter. Transfer to baking sheets.
- Bake for 12-15 minutes, until golden brown and dry to the touch.
- Let cool on wire racks. Store in an airtight container/Ziploc bag for about a week, though they will probably get eaten soon before that! 🙂
Note: The first time I made these, I used a small heart shaped cookie cutter and got 64 small hearts. The second time, I used a bigger star cookie cutter and got about 32, so how many you get depends on the size of your cookie cutter.