June 11, 2012
Gluten Free Cheese Crackers (CHEEZIT!!!)
This has officially become my "Most Wanted" recipe! As always, I will be upfront and confess that the original creation of this recipe is not my doing. I found the base of the recipe somewhere else and I have altered it to fit my gluten free lifestyle and the palate of my 14 month old little girl.
We have a hard time around here finding a really good "cracker" so I was excited to see a base recipe for this and use it to create something I have not been able to enjoy for almost four years, a Cheezit. They were so easy to make and so delicious! I'll just stop blabbing and post the recipe! I hope you enjoy as much as we did!
Gluten Free Cheese Crackers
4T Cold UNsalted Butter
2 1/4c Cheese (I used Extra Sharp White Cheddar this time.)
3-4T Ice Water
-Note: Read recipe to see when to preheat your oven. Do not preheat at the beginning.
Pulse flour and butter in a food processor until combined. Slowly pulse in cheese (1/2c at a time) until all is combined. Pulse in 1T of Ice water (without the ice) at a time until dough is not as crumbly Remove from food processor and place in plastic wrap. Wrap up tightly and place in the refrigerator for about thirty minutes.
Once dough is out of the refrigerator, touch as little as possible. The warmth of your hands will start to melt the butter and we do not want that! Roll out dough onto a counter with a little bit of flour on it. Roll until dough is 1/8" thick. Cut the dough into small squares, about the size of Cheezits. I used a pizza cutter and it was fast and easy.
Place squares on a greased cookie sheet. To keep the cracker from puffing up in the middle, I placed a small hole in the center of each square. I broke of one of the teeth off of a plastic fork and used the broken end (bigger end) to poke the holes.
At this point, you can preheat your oven to 350 degrees. After you have placed all crackers on the baking sheet and poked holes in them, place the baking sheet in the refrigerator for ten minutes. This will cool down the butter again so that your crackers will stay square and not spread.
Bake at 350 for 13-18 minutes (depending on your oven) and enjoy!
**The non-Hadley version has a few extra ingredients.
1/2t of Pepper
1/8t of Onion Powder
The next batch, I will be substituting Pepper Jack cheese for the Cheddar.