Description
These gluten-free smoked cheddar cheese crackers are crispy, buttery, perfectly salty, and packed with smoky cheddar flavor. A homemade snack everyone will love.
Ingredients
Units
Scale
- 1 cup gluten-free flour (I've used Pamela's and King Arthur)
- 1/4 teaspoon sea salt
- 1/4 teaspoon garlic powder
- 8 oz. smoked cheddar cheese, grated
- 3 tablespoons cold salted butter, cubed
- 4-6 tablespoons cold water
Instructions
- Preheat your oven to 375 degrees (I used convection bake). Line a baking sheet tray with parchment paper.
- Place the flour, salt, garlic powder and cheese in a food processor. Pulse 6 times or until everything is fully incorporated and the cheese is in tiny pieces.
- Add in the cold butter, pulse to combine until the butter is in baby pea sizes. Add in 2 tablespoons of cold water and pulse once. Add in 2 more tablespoons of cold water, pulse until the dough starts to come together. If you need more water, add it in, 1 tablespoon at a time (reference the above photos – the last one in the food processor bowl is what you are wanting it to look like).
- Lightly dust your countertop with flour. Dump the cracker mixture on top. Using your hands (I like to put gloves on for this step), press the dough into itself. Fold and press – repeat until the dough is smooth and stays together. Form it into a disk. Use a rolling pin to roll the dough out to over 12 inch x 12 inch – the dough should be 1/4 inch thick or a bit thinner.
- Use a pastry cutter or sharp knife to cut the crackers into squares. I used a ruler to make it easier to cut 1 inch x 1 inch squares. Place them on the sheet tray. Form the scraps of dough back into a disk and repeat the roll out process and cutting until all the dough is used and made into crackers.
- Arrange the crackers neatly on a sheet tray about 1/4 inch apart. Use the back of a chop stick to lightly press into the center of each of the crackers. You don’t need to go completely through just a little dot or dimple works great.
- Bake for 8-9 minutes. I baked mine for 9 minutes – or until the edges were crispy brown and the bottoms were browned as well. Remove from the oven and let cool on the baking sheet tray. If you are feeling zesty, sprinkle them with flake salt.
Notes
This recipe is made by mixing the ingredients in a food processor. It works great to make the best texture of the cheese, butter and overall cracker.
It’s best to reference the photos above for the consistency you are trying to achieve int he food processor and on your countertop.
For the cold water, I like to place 4-6 ice cubes in a measure cup or small bowl. Add about 1/2 cup of cold water to it. This keeps the water cold, while you measure it out.
To store them, wait until they are completely cooled. Either place them in a ziploc bag or glass container with a lid.
- Prep Time: 15
- Cook Time: 10
- Category: Snack
- Method: Baking
- Cuisine: American