Gluten Free Chipotle Cheese Crackers Recipes

GLUTEN-FREE CHIPOTLE CHEESE CRACKERS

Steps:

• Heat oven to 400?. Line baking pan with parchment paper.
• In large bowl, mix all ingredients with spoon or hands until all ingredients are thoroughly combined. Form dough into 24 balls, each about 1 1/2-inch in diameter. Place 2 inches apart on baking pan. Flatten balls to 2 1/2-inch diameter.
• Bake 15 minutes or until edges are beginning to brown. Remove from cookie sheet to cool on wire rack.

CHEESE CRACKERS (GLUTEN FREE)

Steps:

• In a food processor or large mixing bowl, combine flour, salt, cayenne pepper, and ground mustard.
• Cut the butter into the flour mixture until it resembles coarse meal.
• Mix in the cheese, and blend until the cheese is evenly coated.
• In a separate bowl, mix together the egg yolks and the water.
• Add the egg mixture to the flour mixture and blend to form a dough that will hold together in a cohesive ball.
• Add more flour if needed to make a workable dough; it should be mostly cohesive but somewhat crumbly.
• Divide dough into two equal portions and flatten into discs about inches thick; wrap each in plastic wrap and chill for about one hour.
• Preheat the oven to 375 degrees F.
• On a lightly-floured surface or pastry cloth, roll out a dough disc into a circle approximately 1/2 inch thick. The dough will be somewhat crumbly; just do your best to keep sticking it together.
• Cut the dough circle into four equal segments. Without rotating each segment to align the cut and non-cut sides, stack the segments atop each other. Press the dough segments gently together, and re-flouring if necessary, roll the dough out again.
• Repeat the cutting, lifting, and rolling two more times. (It's this repeated stacking and rolling that gives the cracker its flaky, crisp layers.).
• The last time you roll the dough, roll it to about 1/8-inch thickness.
• If desired, sprinkle top lightly with salt; press lightly into dough with rolling pin.
• Cut the dough into 1-inch squares; place them on an ungreased baking sheet. Prick each square once or twice with the tines of a fork.
• Bake the crackers for about 8-10 minutes.
• If any crackers are browned through, remove them to a cooling rack.
• Turn the rest and bake an additional 5-8 minutes, or until medium to medium-dark brown.
• Cool on a rack; then store in an airtight container.
• Repeat the rolling, cutting, and baking for the second dough disc.