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Gluten Free Cheddar Crackers  CD  Veg   CBF   40mins plus chilling



Makes 20   Cold  Vegetarian  Gluten Wheat Free  Savoury Biscuits  Baked Fayre    



150g/+5oz Rice Flour

1/2  teasp Salt

1 teasp finely ground Mustard Seed

75g/3oz Butter

175g/6oz Mature Cheddar Cheese, grated

2 Egg Yolks

30ml/1fl.oz. Water

Sea Salt for the tops (optional)




1. Place 3/4 of the flour, salt and ground mustard in a large mixing bowl and mix well. 


2. Rub or cut the butter into the flour mixture until it resembles coarse breadcrumbs then stir in the cheese. 


3. In a separate bowl, mix together the egg yolks and the water then add the egg mixture to the flour mixture and blend to form a dough, adding more of the reserved flour as needed, to make a workable dough. Wrap in greaseproof or parchment paper and chill for 1 hour.


4. Preheat the oven to 180C, 350F, Gas Mark 4. 


5. Roll out the dough on a lightly floured surface (remember to use GF flour) to a square approximately 1cm/1/2 inch thick. This may take a little patience as the dough may be stiff and a little difficult to work.


6. Cut the square into 4 quarters and gently lift each of the squares one at a time and, without rotating them, stack them on top of each other. Roll it out again and repeat the process  two more times, rolling the dough to 3mm/ 1/8 inch thick on the last rolling.  This process makes for a flakier biscuit.


7. Sprinkle top lightly with the sea salt and roll lightly with the rolling pin.


8. With a sharp knife cut the dough into 5cm/2 inch squares and place them on un-greased baking sheets. Prick each square a couple of times with a fork and bake for about 10 minutes.  Cool on a wire rack.




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