Cheese Crackers Gluten Free Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Put Cheddar-Monterey Jack cheese in a bowl; add butter. Cover bowl and let sit until warmed to room temperature.
• Combine flour and paprika together in a separate bowl.
• Mix cheese and butter together using your hands. Slowly add flour mixture to cheese-butter mixture until dough holds together in a ball. Roll dough onto a work surface, about 1/8-inch thick. Cut dough into cracker shapes using cookie cutters or a knife; sprinkle salt over dough. Arrange dough pieces on a baking sheet.
• Bake in the preheated oven until crackers are crisp, 15 to 18 minutes.

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.