Gluten free Mini Cheddars
These gluten free Mini Cheddars are the perfect savoury snack! Mini baked cheese crackers which taste just like Mini Cheddars or cheese Ritz crackers! This recipe makes around 45 crackers using a 1.5 inch round cutter.
Servings: 45 biscuits
Equipment
Ingredients
- 100 g plain gluten free flour I use FREEE by Doves Farm
- 1 tsp baking powder
- 35 g cold unsalted butter
- 1/4 tsp salt
- 1/4 tsp caster sugar
- 2 tbsp cold water
- 2 tsp vegetable oil
- 35 g finely grated mature Cheddar cheese
For finishing:
- 15 g melted butter
- Pinch salt
Instructions
- Add the gluten free flour, baking powder, salt and sugar to a large mixing bowl (plus the xanthan gum if using - see notes below) and stir to mix.
- Cut the unsalted butter into small cubes and add to the flour mix. Using your fingertips, rub the flour mix into the butter until it forms a breadcrumb-like consistency. The colder the butter and your hands while doing this, the better!
- Add the grated cheese to the mixture and stir to mix. Pour in the oil and water and use a fork to start to mix the dough together. Once it thickens into a dough, use your hands to bring it together into a ball and knead a couple of times.
- Shape the dough into a disc and chill in the fridge for 30 minutes. Once the dough is ready, preheat the oven to 220'C / 200'C Fan / Gas 6.
- Roll the dough out to around 4mm thick. Using a 1.5-inch round cutter, cut out the crackers and place on a lined baking tin around 1 inch apart from each other. Use a skewer or fork to prick holes in each cracker and then bake for 8-10 minutes until golden on top.
- Straight after removing from the oven, brush the crackers with melted butter and sprinkle with salt. Leave to cool on the trays for 10-15 minutes before removing and eating.
Video
Notes
- Gluten free flour blends will vary - if you're using one which doesn't contain xanthan gum you'll also need to add 1/4 tsp xanthan gum to your dry ingredients. I recommend using FREEE by Doves Farm plain gluten free flour.
- You could complete stages 1 and 2 in a food processor but I prefer the breadcrumb-ing by hand method as it involves less washing up!
- This recipe is best eaten on the day of baking but can be kept in an airtight container for up to three days.
Nutrition
Serving: 1cracker | Calories: 23kcal | Carbohydrates: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 36mg
