These crunchy crackers are made from gluten-free flour and are healthy and tasty. And the gluten-free dough, unlike the traditional one, is not afraid of prolonged kneading, so you can collect the scraps and roll them to the very last bite. Ask the children to help you and you will have a great time. They will like to roll out the dough, cut out the figures and sprinkle them with poppy seeds, sesame seeds and salt. The crackers also include grated cheddar, parmesan, paprika, dry mustard and turmeric – the taste will be fantastic!
Calories 190, total fat 12 g. saturated fats 45 g. squirrels 8 g. carbohydrates 12 g. cellulose 4 g. cholesterol 0 mg., sodium 310 mg., sugar 2 g.
Time: 2 hours 40 min
Amount: 100 pieces.
Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 large egg, separate the yolk from the protein
- 1 tbsp. l cider vinegar
- 1.5 tbsp. gluten-free flour + extra for work
- 1 tbsp. l corn starch
- 3/4 tsp coarse salt + extra to sprinkle
- 0.5 tsp baking powder
- 0.5 tsp mustard powder
- 0.5 tsp paprika
- 1/4 tsp turmeric
- 90 gr. unsalted butter, cut into small pieces
- 0.5 tbsp. grated cheddar
- 0.5 tbsp. grated parmesan
- 1 tbsp. l white sesame seeds
- 2 tsp poppy seed
- Special equipment: any cutout for cookies 4 cm in size.
- Combine egg white, vinegar and 3 tbsp in a small bowl. l water; set aside. Put the yolk in a cup, cover and refrigerate until ready to use.
- Combine flour, corn starch, salt, baking powder, mustard, paprika and turmeric in a food processor. Add the butter, cheddar and parmesan and beat until the butter is completely chopped. Pour in the protein mixture and beat until the dough has gathered in a bowl. It’s okay if it is a little wet.
- Transfer the dough to a large piece of plastic film and roll it into a 1 cm thick circle. Wrap it and put it in the refrigerator so that the dough hardens and becomes harder, for about 1 hour.
- Place two grills in the upper and lower third of the oven and preheat the oven to 175 ° C. Cover two baking sheets with parchment.
- On a large piece of parchment, roll out the dough (so that it does not stick to the countertop) into a layer about 0.3 cm thick. Cut the figures using a die cut for cookies 4 cm in size and transfer them to prepared baking sheets at a distance of about 1 cm from each other. Collect the scraps of dough, re-roll and cut more figures; repeat the same with the remaining scraps until the whole dough is used. If the dough is too sticky, sprinkle it with flour.
- Stir in 2 tsp. water into the egg yolk. Lubricate the tops of each cracker with this mixture. Sprinkle each cracker with sesame seeds, poppy seeds and a tiny pinch of salt.
- Bake 2 baking sheets of crackers at a time, until they are browned below, for about 20 minutes, swapping the baking sheets in the middle of the baking. Allow to cool on a baking sheet for several minutes, then transfer to wire rack to cool completely. Bake the remaining figures from the dough. Serve with dipping sauces. Store crackers at room temperature in an airtight container for up to 2 days or freeze them for up to 1 week.