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.
INGREDIENTS | YIELDS 36 crackers
- 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 milk
Preheat oven to 400°F.
In large bowl, combine butter, oil, mustard, and Cheddar cheese; mix until combined.
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; place on top of each other; flatten them all together to make one thin circle of dough.
Place on Silpatlined 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.
Calories: 101.14
Fat: 4.90 grams
Saturated Fat: 2.72 grams
Carbohydrates: 12.20 grams
Sodium: 145.58 mg
