Deliciously savory, cheesy and herb-y, these gluten-free crackers are a delicious snack or addition to your appetizer spread when entertaining.
Course:
Appetizer, Snack
Cuisine:
American, Italian
Servings: 12servings
Ingredients
6ouncesgrated Asgiago cheese
3/4cupgluten-free baking blend
1/4 cupalmond meal
2teaspoonsflax seed
2 teaspoonsdried or fresh chopped thyme
4 tablespoonscold butter
4tablespoons very cold water
Instructions
Add flour, almond meal, flax seed thyme and cheese to work bowl of food processor. Pulse food processor to blend.
Add one tablespoon of butter at a time, pulsing between, until dough is crumbly.
crumbly.
Slowly drizzle about 4 tablespoons of ice water into dough while food processor is on. Stop adding water as soon as the dough is moist enough to start pulling off edges of work bowl.
Place ball of dough onto parchment paper. Flatten into a thick disk, wrap the dough up in the paper, and chill in the refrigerator one hour to overnight.
After chilling and ready to make, preheat oven to 350 degrees.
Roll dough between two pieces of parchment paper until it is evenly 1/8 inch thick. Use pizza cutter to cut dough into squares or use small cookie cutters to punch out shapes. Place uncooked crackers on a parchment-lined baking sheet into top one-third of preheated oven (to prevent burning).
Cook for 8- 10 minutes until lightly golden brown. Let cook for 5 minutes. Store in air-tight container.