HOMEMADE CHEEZ-ITS/GOLDFISH CRACKERS!
Recipe and photos from Adventures of a Gluten Free Mom.
4 oz Cheddar Cheese, shredded
4 Tbs Butter
3/4 c Cornstarch
1/4 tsp Salt
1/4 tsp Xanthan Gum
1/2 tsp Baking Powder
2 Tbs Milk
Salt, Dried Herbs, or Spices for topping if desired
Directions:
Preheat oven to 400 F. Lightly grease a baking sheet.  Combine all the ingredients, except the milk, in a medium size-bowl. Mix until the mixture resembles a fine crumb. Add the milk and beat well.  On a lightly greased surface (I sprinkled the surface with cornstarch instead), pat or roll the dough to 1/8-inch thickness.  Cut into 3/4 inch squares or another small shape that you like (click this link for mini fish cookie cutters I use).  You can also cut the dough into larger round or square shapes, just extend the cooking time.  Prick the tops of the crackers with a fork and sprinkle lightly with your desired topping (I just used salt). Bake on the prepared baking sheet until golden brown and crisp, approximately 10 minutes (Mine came out perfect at 8 minutes with my convection oven). The crackers will be light and crispy, although barely browning at the edges. The bottom of the crackers will have a bit more color.

HOMEMADE CHEEZ-ITS/GOLDFISH CRACKERS!

Recipe and photos from Adventures of a Gluten Free Mom.

  • 4 oz Cheddar Cheese, shredded
  • 4 Tbs Butter
  • 3/4 c Cornstarch
  • 1/4 tsp Salt
  • 1/4 tsp Xanthan Gum
  • 1/2 tsp Baking Powder
  • 2 Tbs Milk
  • Salt, Dried Herbs, or Spices for topping if desired

Directions:

Preheat oven to 400 F. Lightly grease a baking sheet.  Combine all the ingredients, except the milk, in a medium size-bowl. Mix until the mixture resembles a fine crumb. Add the milk and beat well.  On a lightly greased surface (I sprinkled the surface with cornstarch instead), pat or roll the dough to 1/8-inch thickness.  Cut into 3/4 inch squares or another small shape that you like (click this link for mini fish cookie cutters I use).  You can also cut the dough into larger round or square shapes, just extend the cooking time.  Prick the tops of the crackers with a fork and sprinkle lightly with your desired topping (I just used salt). Bake on the prepared baking sheet until golden brown and crisp, approximately 10 minutes (Mine came out perfect at 8 minutes with my convection oven). The crackers will be light and crispy, although barely browning at the edges. The bottom of the crackers will have a bit more color.


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