GLUTEN FREE SPICY CHEDDAR CRACKERS
Pure flaky, buttery, spicy, cheesy goodness - these gluten free crackers are what snacking dreams are made of. With the slight heat from the chilli and smoked paprika, and all the cheesy deliciousness from the cheddar, what's not to love about these spicy cheddar crackers?!NOTE: The prep time doesn't include the 1/2 hour refrigeration time.
Provided by Kat | The Loopy Whisk
Categories Snack
Time 30m
Number Of Ingredients 8
Steps:
- Pre-heat the oven to 375 ºF (190 ºC) and line a baking sheet with baking/greaseproof paper.
- In a bowl, sift together the gluten free flour, xanthan gum and salt.
- Add the cubed COLD unsalted butter and, using your hands, rub it into the flour. At the end, you should have fully incorporated the majority of it into the flour, but still have quite a few leftover pea-sized pieces.(The greater the proportion of the butter that hasn't been fully incorporated, the flakier the crackers in the end.)
- Add the grated cheddar and mix well, until it's evenly distributed.
- Add the cold water, one tablespoon at a time, until the dough comes together into a ball. Knead it together briefly.
- At this point, you can add the spices. Knead them into the cracker dough quickly - some marbling is perfectly fine.
- Refrigerate the cracker dough, wrapped in cling film, for about 1/2 hour.
- Roll out the cracker dough (I prefer to do so between two layers of cling film) about 3 mm thick, and cut out the crackers with a cookie cutter of choice (or make them rectangular, cutting them with a knife).I cut them with a 1 inch (2 1/2 cm) diameter round cookie cutter. This gives about 35 gluten free crackers.
- Transfer the cut out crackers onto the lined baking sheet and bake them at 375 ºF (190 ºC) for about 18 - 20 minutes, or until puffed up slightly and deep golden brown.
- Allow to cool, and enjoy!
- The gluten free crackers keep well in a closed container in a cool dry place for 3 - 4 days. (Longer than that, and they can dry out.)
GLUTEN-FREE VANILLA WAFERS
This is a great gluten-free recipe that can be used for any recipe that calls for vanilla wafers, like rum balls. It is a modified version of a recipe by Bette Hagman.
Provided by Jill Johnston
Categories Dessert
Time 20m
Yield 36 serving(s)
Number Of Ingredients 10
Steps:
- Mix the first 5 ingredients together in a small bowl.
- Cream together the margarine, sugar, egg and vanilla.
- Mix til it looks like pastry dough.
- Add water if necessary.
- Shape into 1 inch balls and place 3 inches apart on an ungreased cookie sheet.
- Flatten with a moistened fork to 1/8 inch thick.
- Bake at 375ºF for 6 to 10 min or until slightly browned.
- Makes about 3 dozen cookies.
GLUTEN-FREE VANILLA WAFERS
Tiny, sweet, biscuit-like cookies with a delicate flavour. Add 1 tablespoon of instant coffee powder for 'Gluten-Free Coffee Wafers".
Provided by katii
Categories Dessert
Time 15m
Yield 54 little cookies, 54 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter and sugar together; beat in egg, syrup, and vanilla.
- Dissolve baking soda in water; add to butter mixture.
- Mix in flour.
- Shape dough into small 2" rolls.
- Wrap and chill overnight (or longer).
- Slice thinly and place on a parchment-paper lined cookie sheet.
- Bake in a preheated 400* oven for about 5-6 minutes until VERY lightly golden.
- Decorate with melted chocolate, if desired.
- Enjoy!
Nutrition Facts : Calories 45.8, Fat 1.9, SaturatedFat 1.1, Cholesterol 8.4, Sodium 60.5, Carbohydrate 6.9, Fiber 0.1, Sugar 3, Protein 0.4
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