These crackers are so moreish that as soon as they have cooled, I have to pack them away quickly as I cannot stop nibbling them.
I made half with a salty topping, and half with a sprinkling of freshly ground black pepper and I cannot decide which are nicer. I also used a strong cheddar cheese which gives the cracker a really ‘mature’ taste. They are going to definitely be a hit at Christmas with my dips and cheese board with the added benefit of being gluten-free.
2 cups (200g) blanched almond flour
½ teaspoon salt
½ teaspoon baking powder
2 teaspoons coconut flour
¼ teaspoon onion powder
¼ teaspoon cayenne powder
1 large egg, room temperature
3 tablespoons butter (42g)
2 ½ cups (283g) grated sharp cheddar cheese
Put all the ingredients into the bowl of a food processor and pulse for about 15 to 30 seconds or until a ball forms.
Wrap the dough in plastic wrap; punch down, and freeze for about an hour or until well chilled (this makes rolling out easier).
Cut some sheets of parchment paper (large baking tray size) and place ¼ of the dough on top of one, and cover with another sheet. Roll out the dough through the parchment paper to about 1/16th” (too thick and it will not crisp up). Peel off the top layer of parchment and cut the rolled dough into shapes, either circles or triangles, and carefully place on a lined baking tray. Repeat with the rest of the dough. Keep the dough in the fridge until ready to roll. The cooler it is, the easier to roll.
Sprinkle the tops with either salt or black pepper.
Bake at 350°F for between 14 – 17 minutes or until lightly browned. Leave to cool on a rack. If they are not crisp after cooling, return to the oven for another few minutes.
Store in an airtight container for up to two weeks. If they lose their crispness, refresh in a hot oven.
Recipe by Texanerin Baking.