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Gluten Free Cheese Crackers

 

Gluten Free Cheese Crackers
Makes about 75-100 crackers

4 oz good quality extra sharp cheddar
1/2 cup Gluten Free flour 
1/4 tsp salt plus additional for tops
2 TBS cold cubed, salted butter
1 1/2-2 TBS Milk 

Preheat oven to 325˚F and line 2 baking sheets with parchment paper.**

Add the cheese, flour and salt to a food processor and pulse several times. Add in the butter and pulse a few more times, until the dough is crumbly.

Add in the milk, then pulse several more times. The dough won’t come together in a ball, but it should hold together well when you press it between two fingers. 

Transfer to a lightly floured surface. Roll into a large rectangle, rolling as thinly as possible- even thinner than ⅛-inch if possible. They will poof and deflate when baked. 

Using a knife, pastry cutter, or a scalloped square cutter- cut the dough into small 1inch by 1 inch squares. When complete, use a skewer to “dock” each cracker. (Poke a hole in the center to prevent the dough from over puffing) Sprinkle salt over crackers. 

Bake for 18-20 minutes until golden. They will crisp a bit as they cool. 

Store in an airtight container. 

** If you have an airfyer that uses pans or grated racks- Set to 350 and air fry for about 13-15 minutes. Do not crowd the pan. Cool finished crackers on the racks, slightly raised to allow airflow under the pan. 


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