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Cheese Crackers

Cheese Crackers
Cooking Method:
Courses:
Servings: 4
Best Season: Suitable throughout the year
Description

These Gluten-Free Cheese Crackers are crisp, buttery, and packed with bold cheddar flavor in every bite. They have the perfect flaky texture with a satisfying crunch that makes them impossible to stop snacking on. Made with just a handful of simple ingredients, they're a delicious homemade alternative to store-bought crackers.

Ingredient
  • 1 cup Gluten-free baking flour ( I have used TruEats baking flour)
  • 8 oz Sharp cheddar cheese (freshly shredded)
  • 3 tbsp Unsalted butter (cold & cubed)
  • ¼ tsp Salt
  • 3 tbsp Water (cold)
Instructions
  1. 1
    Preheat the oven to 350°F and line a large baking sheet with parchment paper.
  2. 2
    Add the flour, shredded cheddar cheese, cold butter, and salt to a food processor. Pulse until the mixture resembles coarse crumbs with small pieces of butter remaining.
  3. 3
    Pour in the cold water and pulse just until the dough begins to come together. Avoid overmixing. If mixing by hand, cut the butter into the flour using a pastry cutter or your fingertips, then mix in the cheese and cold water until a cohesive dough forms.
  4. 4
    Transfer the dough between two sheets of parchment paper and roll it out to about ⅛-inch thickness. Keeping the dough an even thickness helps the crackers bake evenly.
  5. 5
    Use a pizza cutter or sharp knife to cut the dough into small squares. Transfer them to the prepared baking sheet, leaving a little space between each cracker. Use a skewer, toothpick, or chopstick to poke a small hole in the center of each cracker for the classic cracker look.
  6. 6
    Bake for 12–15 minutes, or until the edges are lightly golden and the crackers feel firm.
  7. 7
    Allow the crackers to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. They'll continue to crisp up as they cool.
  8. 8
    Enjoy immediately or store in an airtight container once completely cooled.
Note

• Freshly shredded cheese melts and bakes better than pre-shredded cheese.
• Keep the butter and water cold for the flakiest texture.
• Roll the dough evenly so all of the crackers bake at the same rate. If the dough becomes too soft while rolling, refrigerate it for 10–15 minutes before cutting.
• Bake in batches if needed to avoid overcrowding the baking sheet. Let the crackers cool completely before storing so they stay crisp. Store in an airtight container at room temperature.

Read it online: https://munchymoodz.com/recipe/cheese-crackers/