These crackers are buttery, delicious, and best of all, gluten free. Coconut flour and cheese gives these crackers their structure. Include them on your next hor’s doeuvre tray and they are guaranteed to disappear!
by volume by weight
3 tablespoons coconut flour 21 grams coconut flour
2 tablespoons soft butter 28 grams soft butter
*1/3 cup shredded 38 grams shredded
mozzarella cheese mozzarella cheese
1/4 cup cold water 2 ounces cold water
1/2 teaspoon salt 4 grams salt
1/2 teaspoon paprika 1¼ grams paprika
1/2 teaspoon pepper 1¼ grams pepper
1/4 teaspoon dried thyme 1/2 gram dried thyme
1/4 teaspoon dried oregano 1/2 gram dried oregano
1/4 teaspoon baking powder 1 gram baking powder
*this is low moisture mozzarella rather than fresh — buy a small block from the cheese monger and grate it fresh for this recipe
Preheat the oven to 400F. Mix the coconut flour, salt, paprika, pepper, thyme, oregano and baking powder together.
Shred the cheese on the small side of the grater so that the pieces are fine and will incorporate well.
Mix the butter and cheese into the coconut flour mixture until crumbly in texture.
Add the cold water and mix just until the dough comes together.
Dust the surface lightly with coconut flour and roll out the dough to 1/8″ thick. Be sure to move the dough around and redust as necessary to keep the dough from sticking to the table and the rolling pin.
Cut the dough into the desired size and shape. It shrinks slightly when baked so be sure to cut a little larger than you would like the finished cracker to be.
Place the crackers on a lightly greased cookie sheet and prick with a fork. The crackers will shrink rather than spread so they can be placed close together.
Bake 12 to 14 minutes until beginning to turn golden on the edges. These crackers will crisp up as they cool.
Crackers with olives, artichoke hearts and bacon scallion marmalade!
This recipe is very flexible. The amounts of herbs and seasonings can be tweaked to suit your taste. The type of cheese can also be changed, but be sure you lightly grease the cookie sheet or use parchment paper since certain cheeses are more likely to stick than mozzarella.