I just thought it would be best to warn you up front, these are spectacular. Crunchy, salty, cheesy, savoury, addictive. I’m one of those people who is usually quite satisfied with a small handful of chips or a single spoonful of ice cream or one slice of cake but with these crackers all bets are off. I’m not even kidding.
It’s the last Monday of the month and therefore time once again for a Secret Recipe Club post. This month I was assigned the lovely blog Fearless Homemaker, and talk about making it difficult to decide, Amy has so many wonderful sounding treats to choose from!
You may have noticed however that these don’t exactly look like Cheez-Its. For starters I don’t have an adorable little fluted roller-cutter thingy, and I may have tweaked the recipe every so slightly, ahem…
Shocker, I know, but the result is still the same – little crunchy bites of cheezy-with-a-Z goodness that take every last ounce of control not to eat them all at once.
Gluten-Free Cheezy Rosemary & Black Pepper Crackers
These are dangerous, very dangerous. Especially with beer. Just saying…
Adapted from: Fearless Homemaker
Serves: makes 7 or 8 dozen
- 1 cup coarsely grated semi-hard cheese [100g/3.5oz]
- 1 1/2 Tbsp cold unsalted butter, cut into small pieces [21g]
- 1/2 c buckwheat flour
- 1 1/2 tsp chopped rosemary
- 1/4 tsp cracked black pepper
- big pinch sea salt
- extra sea salt to sprinkle before baking
Combine all ingredients except extra salt in a food processor and pulse a few times to combine. Run the processor for about a minute and a half until the mixture resembles couscous. Turn out onto plastic wrap, press together and shape into two flat-ish disks, wrap in the plastic and chill for 30 minutes.
Preheat oven to 180C [350F] and line a baking tray with baking [parchment] paper. Place chilled dough between two pieces of baking paper and roll very thin – to approx a milliliter or two.
Cut the dough – still on the paper – into 1 inch strips using a pizza cutter or sharp knife. Cut again on an angle to create diamonds. Use a toothpick to make a hole into the center of each square. Slide parchment paper with cut dough onto a tray and refrigerate for 10 minutes.
Transfer the individual pieces of dough onto your previously prepared tray leaving a tiny bit of space between crackers. Sprinkle with a pinch of extra salt if you wish. Refrigerate on tray for 5 minutes.
Bake in the pre-heated oven for 9-10 minutes, until crispy and just golden, turning tray halfway through baking. Briefly cool on tray then move to a wire rack to cool completely. Repeat as necessary to bake all crackers.
- Cheese: I used a cheddar-style goat cheese, but traditional cheddar or a semi-hard sheep cheese would work well too
- Trays: if you have a couple trays you can use one to keep the dough cool, and one or two for baking the crackers in batches.
- Refrigerating: if the dough gets too soft while rolling and cutting slide the paper onto a tray and pop into the fridge for 5 mins before continuing. Baking the crackers straight from the fridge means they stay flat and don’t puff much.
- Cutting: yes, you could bake them as they are cut, right up next to each other. They will snap apart after they cool but they look better if separated beforehand.