I make - Gluten-Free Cheese Crackers

This is a savory adaption of Ms Devlin's excellent recipe of digestive biscuits. You can adjust the amount of cheese depending on how cheesy you want. I used Red Leicester in the photo but any hard cheese such as cheddar, parmesan, gruyere would work nicely.

This has become our lockdown 3.0 snack!

Gluten Free Cheese Crackers

Gluten-Free Cheese Crackers

110 g gluten-free flour (your favorite blend)*
35 g ground almonds
35 g ground oats (aka oat flour)
1.5 tsp (5 g) ground linseeds
1 tsp ground psyllium husk
1/4 tsp salt
1/2 tsp sugar

1/2 tsp mustard powder + 1/4 tsp cayenne (optional)
1/2 tsp baking powder
45 g salted butter or spread, chilled and diced (25% of the total flour) 

1 tbsp oil
45 g finely grated hard cheese (cheddar, parmesan etc, can be up to 60 g)
4-6 tbsps milk or water

Combine flour, ground almonds, oats, linseeds, psyllium husk, salt, sugar, mustard and baking powder in a large bowl. Mix well. 

Rub cold butter cubes into the flour mixture until your mixture looks like bread crumbs. Add the oil and the grated cheese to the mixture and stir to combine. Drizzle enough milk or water to bring the dough together. Knead it a few times. Your dough should look like wet sand. Chill the dough for a few hours.

Preheat the oven at 200C. Line a baking tray with a parchment paper.

Remove the dough from the fridge and roll out to a thickness of 3mm. Use a cutter or pizza wheel to cut into any shape you like. Place the cut-out dough onto the baking sheet, 1-cm apart (they don't spread much). Use a skewer or a fork to dot the top and bake for 12-15 minutes until golden around the edges.

Cool the baked crackers on the tray for 10 minutes before removing to a cooling rack.

*My blend is: 25% Buckwheat + 25% Brown Rice + 30% Cornmeal + 20% Tapioca