The Ingredients

As with all recipes make sure you have all ingredients on hand before you start. The only real equipment you will need is a food processor, a knife, parchment paper and a baking sheet to make these simple crackers.

Ingredients:

• 3 ounces sharp cheddar cheese, grated
• 3 ounces Parmigiano Reggiano cheese, grated
• 3/4 cup gf flour*
• 1/4 teaspoon ground dry mustard
• 1/4 teaspoon salt (Kosher)
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon freshly ground black pepper
• 4 Tablespoons unsalted butter, softened
• About 2-3 Tablespoons water, plus more if needed

*We used The Gluten Free Pantry’s Country French Bread & Pizza flour mix for the gf flour in this recipe. To purchase this product please click here.

Making the dough

Place the cheddar, Parmigiano cheese, gf flour, dry mustard, salt, cayenne pepper and freshly ground black pepper in the bowl of a food processor. Pulse a few times to blend. Add the butter, 1 tablespoon at a time, pulsing between each addition until the mixture is the consistency of very small peas. Add the water, 1 tablespoon at a time, and pulse just until the dough holds together when pinched between your fingers. If the dough is still too crumbly, add a little more water, a teaspoon at a time until it reaches the right consistency.

Make the cracker log

Turn the dough out onto a sheet of parchment paper. Roll the dough, using the parchment paper to help you hold it together, into a log about 9 inches long and about 2 inches in diameter. Square off the ends.

Chill

Wrap the dough log in plastic wrap and refrigerate for at least 2 hours or up to 2 days. Alternatively you can freeze the logs. You may want to cut the log in half or thirds and freeze each section independently. This way you can thaw only smaller portions at a time and make only what you will need.

Slice & Bake

Preheat the oven to 375°F. Place the chilled cheese log on a cutting board and slice into 1/4 inch thick slices. Arrange the slices on a baking sheet, spaced about 1 inch apart. Bake for 8-10 minutes, or until the crackers are light golden in color. Turn the crackers over and bake for another 3-5 minutes or until golden. Cool on a rack. Serve at room temperature.