I can’t say I have entirely kept to my vow to eat only home-made gluten free food. But I am trying to get in to a habit of making snacks to take to work that will stop me from buying processed treats. These crackers are a cheesier and less salty version of mini Cheddars. They have 4 ingredients rather than 11 nasties, and they genuinely taste so good that you won’t feel like buying the processed alternative ever again.
150g grated cheese (Cheddar or Red Leicester are the best)
100g corn flour (or gluten-free plain flour), plus some for dusting
30g salted butter
2-3 tablespoons milk
1. Preheat the oven to 180C/375F, and line a baking sheet with baking parchment.
2. Place the cheese, butter and flour in a bowl and whisk at high speed for 15 seconds, or until the dough becomes coarse crumbs. Slowly add the milk, 1 tablespoon at a time, with the electric whisk on, until the dough becomes a ball.
3. Roll the dough on a board dusted with flour or covered with cling film using a floured rolling pin until it is about 3mm thick.
4. Cut the dough into squares (2-3cm) with a sharp knife. Use a fork or skewer to poke holes in the center of each cracker.
5. Place the crackers on the baking sheet, keeping them 1cm apart.
6. Place in the middle of the oven and bake for 12 -15 minutes, until the edges start to brown. Remove the baking sheet from the oven and let the crackers cool completely. Eat or store in a covered container for up to 3 days.
If they go soft, just put them back in the oven for 5 minutes and they will get crunchy again.