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Cheese Crackers

Cummulative Rating

Servings
Makes about 7 dozen crackers
Difficulty
Easy

Ingredients

1-1/2 sticks unsalted butter
1-1/2 teaspoons salt
Pinch of hot red pepper flakes
2-1/4 cups gf flour
1/2 cup creme fraiche or gf sour cream
1/2 cup Parmesan
1/2 cup grated Cheddar
1/3 cup Gruyere

1 egg white, lightly beaten
1/4 cup poppy seeds
1/4 cup sesame seeds

Directions

Cut pieces of chilled butter into the bowl of an electric mixer along with salt and pepper flakes. With a paddle attachment, cream the mixture on low until softened, about 2 minutes. Increase the speed to medium and beat for another 2 minutes, scraping down the sides of the bowl. Turn the mixer off and add the flour. Turn the mixer back on low and blend in flour until the texture resembles coarse meal. Add creme fraich and cheeses, mixing just until the dough comes together. Turn the dough out onto a lightly floured surface and knead a few times to gather it together. Divide the dough in half. Working with one half at a time, work the dough into a log about 1-1/2" in diameter. Wrap in plastic and transfer to the freezer for 2 hours.
Preheat oven to 350 degrees F. Line a baking sheet with a silpat or parchment.
Pour the poppy and sesame seeds in separate plates large enough to roll the log in. Remove one log at a time from the freezer and brush it with the egg white then roll in it either of the seeds, or cut the log in half and roll half in sesame and half in poppy seeds .With a sharp knife, cut into 1/4" slices. Place crackers on baking sheet and bake for 15-20 minutes until they are lightly browned and crisp.

Tips

One log makes about 3 dozen crackers. The second log will keep in the freezer for future use.

We used The Gluten Free Pantry’s Country French bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.

Recommended Tools

#40 Gluten Free Pantry French Bread Flour Mix (bulk)

Reviews

Posted By Member: James Meierotto
Posted Date: 2/27/2006

They do taste good, but it is difficult to get a 1/4” cut through an almost frozen dough and they fall apart. Any advise would be good.

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