You will really love these little cookies/crackers. The recipe makes a lot so feel free to save half the dough for another time in the fridge for a week or so. They make a wonderful gluten free snack everyone will love.
- Prep Time
- 50-60 1 inch cookieses ServingsServings
- 455 grams. hard cheeses, cubed (mixed sharp cheeses) (1 pound)
- 195 grams Canteen flour blend (1 1/2 cups) (see notes)
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 3 tablespoons unsalted butter
- 3-6 tablespoons milk
- 115 grams unsalted butter (1 stick or 8 tablespoons)
- 150 grams creamy peanut butter (1/2 cup) (Skippy Natural)
- 220 grams powdered sugar, sifted (2 cups)
- In the bowl of a food processor pulse the cheese with the onion powder, and salt until very finely ground. Add the flour and pulse until fully combined and mixture starts to look clumpy. Add the butter and pulse until coarse crumbs form and the dough begins to look a little bit smeary. Add the milk one tablespoon at a time just until the dough forms a very clumpy, crumbly and smeary ragged ball. The amount of milk you use will be related to how moist, soft, or hard the cheese is. Remove the dough from the processor onto a piece of plastic wrap and knead the dough until it comes together. It might seem a little crumbly, but it will behave better after chilling. Divide dough in half and cover each piece securely in plastic wrap. Refrigerate at minimum 4 hours (it keeps for a week or so in the refrigerator).
- Remove half the dough at a time from the refrigerator and let it come almost to room temperature, but it should still feel chilled.
- Line two baking sheets with parchment paper. Preheat oven to 350°F. Place another large sheet of parchment paper on the counter with the dough on it and cover the dough with plastic wrap. Roll dough about ¼ inch thick. Remove the plastic wrap and cut out one-inch circles using a cookie cutter and place those close together on each baking sheet. They don’t spread much. Dock each cracker with a fork to look like a cracker that might be familiar and starts with an R.
- Chill for 10-15 minutes before placing baking sheets in the oven. Bake 10 minutes. Turn oven temperature down to 325°F and bake 8-10 minutes more or until the crackers are dark golden brown. Remove from the oven and continue the process until all the crackers are baked. Turn off oven and let it cool down until it is just warm. Turn the crackers over and place them all on two baking sheets.
- Place in the warm oven and leave for 2-3 hours (with oven light on) and they will become crispy perfect. Cool to room temperature before filling.
- Whip together the butter, peanut butter, and powdered sugar until the mixture looks fluffy and smooth. Pipe or spoon a teaspoon onto one side of the cracker and top with another. Press until the filling comes just to the edges. Let filling set for at least an hour at room temperature. Best eaten while studying or working late.Sharing is always polite.
Canteen flour blend is 2 parts superfine brown rice flour plus one part each superfine white rice flour and tapioca starch by weight. Click
or click under the tab ‘resources” for flour.