Pepper and Cheese Crackers
These little crackers are crisp and flaky, with an excellent spicy flavor. Serve them with hot soup for a satisfying lunch.
YIELDS 36 CRACKERS
INGREDIENTS
- ½ cup butter, softened
- 1 tablespoon vegetable oil
- 2 tablespoons gluten-free mustard
- 1½ cups shredded sharp Cheddar cheese
- 2½ cups Gluten-Free, Soy-Free Baking Mix
- ½ teaspoon freshly ground black pepper
- ⅛ teaspoon cayenne pepper
- ¼ cup 1% milk
Preheat oven to 400°F.
In large bowl, combine butter, oil, mustard, and Cheddar cheese; mix.
Add Baking Mix, pepper, and cayenne pepper; mix until crumbly. Add enough milk to make a firm, slightly crumbly dough.
Place dough on work surface; gently knead about 15 times.
For each cracker, make three ½″ diameter balls of dough and place them in a stack. Flatten each stack with hands to make 1 thin circle of dough. Place on Silpat-lined cookie sheets; prick with a fork. Repeat with remaining dough.
Bake 6–8 minutes, or until golden brown around edges. Carefully remove to wire rack to cool.
Nutrition Information
Calories: 70 | Carbohydrates: 6g | Fat: 4.5g | Sodium: 40mg | Fiber: 0g
