Gluten Free Cheese Cracker Biscuits - Coeliac Sanctuary

https://www.coeliacsanctuary.co.uk/recipe/gluten-free-cheese-cracker-biscuits

Posted On: 10th January 2022

I used to love Cheddar's when I was younger and since Coeliac it is something I have always missed. So never one to turn down a challenge I though I would have a go at making some and they are actually really easy and fun to do. These gluten free Cheddar alternatives use just 5 ingredients. Just try not to eat them all in one go like I did and be sure to wait for them to go cold!

This recipe is...

Egg Free, Low Calorie, Low Sugar, Vegetarian

Ingredients

125g gluten free plain flour
1/4tsp baking powder
40g salted block butter
45g mature cheddar
4-5tbsp water
1tbsp melted butter

Preparation Time: 40 Mins
Cooking Time: 15 Mins

This recipe contains

Dairy

Method

1. Place the flour and baking powder in a bowl and break the butter into it.

2. Rub the butter into the flour using your fingers until you get a breadcrumb consistency.

3. Grate the cheese into the flour mix and stir through.

4. Gradually add the water a tablespoon at a time, use a round ended knife to cut it through the mix until it goes clumpy then use your hands to bring the dough together. You may not need all 5tbsp, you want the dough to all stick to together and not fall apart but not be wet.

5. Roll into a ball and cover in cling film and place in the fridge for around half an hour to an hour.

6. Scatter some flour on a surface or roll between two pieces of greaseproof paper an roll out the dough, it need to be thin, we are talking no more than 2mm, keep it as thin as you can to give it that lovely cracker type crunch.

7. Use a cookie cutter around 2.5-3 inches diameter to cut out your crackers. Place on a baking tray, they don't need to be spaced to far apart as they don't spread much.

8. Bruch the top of each with the melted butter.

9. Place in an oven preheated to gas mark 6 and bake for 15 mins until nicely golden.

10. Remove from oven and let firm up for 5 mins before trying to move as they are very fragile then transfer to a cooling rack, them go fully cold before eating to get the best crunch from them.

This recipe makes 14 cheese biscuits
Nutritional info per biscuit

Calories	Carbs	Fibre	Fat	Sugar	Protein
74	8g	0g	4g	0g	1g