I remember the first time I came home sick from school when I was little and was given some saltines with butter. Such a comfort food.
Having crackers alongside my chicken noodle soup, heaping the noodles on the cracker.
Making cracker bark with crackers baked with brown sugar and butter and glazed with chocolate and butterscotch chips.
I bought some Schar Gluten Free Table Crackers in order to make the Cracker Bark at Christmas. Both times I've bought them, they've been broken which is fine since the caramel sauce will hold them together. However, since they are always broken, they really can't be used for much else.
I'm not a fan of rice crackers. They look so plastic-y. I suppose I should give them a real shot. But, now I have these which I'll continue to perfect.
I saw a recipe in a magazine for some crackers and thought they looked fantastic. Buttery, flaky etc. And only 1 cup of flour. Why not?
1 cup (250 mL) gluten free flour mix - I used 1 part brown rice flour, 1 part white rice flour, 2/3 of a part potato starch, 1/3 part tapioca starch
1 tsp xanthan gum
1 tbsp (15 mL) sesame seeds
½ tsp (2 mL) baking powder
¼ tsp (1 mL) salt
2 tbsp (25 mL) unsalted butter, cut into pieces
¼ cup (50 mL) cold water - May be up to 1/2 cup with gluten free flour
1 large egg yolk
1 tbsp (15 mL) whipping cream
Coarse sea salt and/or other toppings
1. Preheat oven to 325°F (160°C).
2. Combine flour, xanthan, sesame seeds, baking powder and salt in a bowl. Add butter and use your fingers or a pastry blender to work in butter until it is the size of small peas. Add enough water to just bring dough together and gather together in a ball.
5. Roll dough out on a lightly floured surface until it is 1/16-inch (2-mm) thick or less. Use a manual pasta machine to do this if you have one. Use a 2-inch (5-cm) round cutter to cut out circles. Gather and re-roll scraps. Place crackers on a baking sheet. Alternatively, just roll out into a large rectangle and use a pizza cutter to slice them into squares/rectangles or triangles. Just dust the surface with GF flour first so you can move them.
6. Beat together egg yolk and whipping cream, and brush over the tops of each cracker. Sprinkle with sea salt or other toppings and bake for 15 minutes or until golden.
Grating frozen butter is much easier.
Nice and flaky!!
Then I thought I would try rolling them out and then cutting with a pizza cutter...
Much better. Although, brush with egg wash prior to cutting. Makes it easier.
Some of the thicker crackers...
On the left, the small circles I made which are a little thicker. I also re-rolled out some of the circles into ovals which is actually the perfect thickness.
I ate way too many. Even had a couple with butter. So delicious. I'll happily make a half-batch or a whole batch anytime. Maybe some extra sesame seeds, maybe some other flavouring in them. Who knows???