Another delicious cracker recipe and fabulous artisan style gluten free cracker for a fraction of the price of store bought. Perfect for entertaining or just indulging with some pate, cheese and a glass of wine.
The hot tips for making these cracker are:
Salt: Please use a quality salt flakes for these crackers. Cooking salt is waaaaay too salty and completely the wrong type of flavour. You'll thank me later!
Flour: I used FG Roberts plain gluten free flour. If you use a different brand, you will need to adjust the amount of water used.
Keep an eye on them! in a blink of an eye they can go from golden to too dark so once you hit the 5 minute mark, take then out and turn them. Likewise when they go back in for the final bake.
These crackers will be a deeper golden colour when baked. The addition of cheese and golden syrup will make them darker.
Recipe
Parmesan and Caraway Crackers
makes approximately 60 crackers
Ingredients
340 grams plain gluten free flour
3/4 teaspoon baking powder
1/2 teaspoon xanthan gum
1 1/2 teaspoons salt flakes (plus extra for sprinkling)
1 tablespoons caraway seeds, finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon full cream milk powder
40 grams Parmesan Cheese (grated or shaved)
2 teaspoons golden syrup
3 tablespoons olive oil
225 ml warm water with a squeeze of lemon juice
Extra vegetable oil for brushing
Extra salt flakes for sprinkling
Conventional Method
Preheat the oven to 220 degrees celcius
Add all dry ingredients and cheese into a large bowl and give it a whisk.
Make a well in the middle of the dry mix and pour in the oil, golden syrup and about half of the water.
Stir until well combined, adding extra water as needed if the dough is too dry or crumbling.
When the dough comes together, it should be soft and pliable, but not too sticky.
Turn out onto a surface ( I prefer a pastry mat) and knead until smooth.
Flatten into a disc and wrap in cling wrap.
Chill in the fridge for 15-20 minutes.
Divide the dough into two portions.
Roll out each portion until very thin between two pieces of baking paper
Score with a knife to the rough size and shape you want the crackers to be
Prick all over with a fork then place onto a baking sheet
Brush generously with vegetable oil and sprinkle with salt flakes
Bake until lightly coloured 5-6 minutes, then turn over and bake a further 5-6 minutes
Remove from the oven and allow to cool enough to crisp up and snap
Snap each cracker along the scored lines
Place back in the oven topside down to crisp a further 1-2 minutes until golden.
Once cold, store in an airtight container.
Thermomix Method
Preheat the oven to 220 degrees celcius
Add all dry ingredients into a large bowl
Lightly mix 3 seconds, speed 4
Add the chopped rosemary, olive oil and warm water
Mix 4 seconds, speed 4
Then mix dough mode 30-45 seconds until the dough comes together
When the dough comes together, it should be soft and pliable, but not sticky.
Turn out onto a surface ( I prefer a pastry mat) and knead until smooth.
Flatten into a disc and wrap in cling wrap.
Chill in the fridge for 15-20 minutes.
Divide the dough into two portions.
Roll out each portion until very thin between two pieces of baking paper
Score with a knife to the rough size and shape you want the crackers to be
Prick all over with a fork then place onto a baking sheet
Brush generously with vegetable oil and sprinkle with salt flakes
Bake until lightly coloured 5-6 minutes, then turn over and bake a further 5-6 minutes
Remove from the oven and allow to cool enough to crisp up and snap
Snap each cracker along the scored lines
Place back in the oven topside down to crisp a further 2-3 minutes until golden.
Once cold, store in an airtight container.