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Categories:
egg cider vinegar flour cornstarch kosher salt baking powder dry mustard paprika turmeric unsalted butter Cheddar Parmesan white sesame seeds poppy seeds
Viewed: 45 - Published at: 6 years agoIngredients
- 1 large egg, separated
- 1 tablespoon cider vinegar
- 1 1/2 cups gluten-free all-purpose flour, plus more for dusting
- 1 tablespoon cornstarch
- 3/4 teaspoon kosher salt, plus more for sprinkling
- 1/2 teaspoon baking powder
- 1/2 teaspoon dry mustard
- 1/2 teaspoon paprika
- 1/4 teaspoon turmeric
- 6 tablespoons unsalted butter, cut into small pieces
- 1/2 cup shredded Cheddar
- 1/2 cup grated Parmesan
- 1 tablespoon white sesame seeds
- 2 teaspoons poppy seeds
Method
- Special equipment: your favorite 1 1/2-inch cookie cutters
- Whisk together the egg white, vinegar and 3 tablespoons water in a small bowl; set aside.
- Refrigerate the egg yolk in a small bowl, covered, until ready to use.
- Pulse the flour, cornstarch, salt, baking powder, mustard, paprika and turmeric in a food processor to combine.
- Add the butter, Cheddar and Parmesan, and pulse until the butter is completely broken up.
- Pour in the egg white mixture, and pulse until the dough comes together in a ball.
- (It's OK if it's a little wet.)
- Transfer the dough to a large piece of plastic wrap, and pat it into a 1/2-inch-thick round.
- Wrap it up, and refrigerate to chill and firm up the dough, about 1 hour.
- Position 2 oven racks at the top and bottom third of the oven, and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
- Roll the dough out on a large piece of parchment (to keep it from sticking to the counter) to about 1/8 inch thick.
- Cut shapes out with a 1 1/2-inch cookie cutter, and transfer the cutouts to the prepared baking sheets, spacing them about 1/2 inch apart.
- Gather and reroll the scraps and cut out more crackers; repeat with any remaining scraps.
- (Dust the dough with flour if you find it too sticky.)
- Whisk 2 teaspoons water into the egg yolk.
- Brush the tops of each cracker with the mixture.
- Sprinkle each with some sesame seeds, poppy seeds and the tiniest pinch of salt.
- Bake 2 baking sheets of crackers at a time, until the crackers are deep golden brown on the bottom, about 20 minutes, rotating the sheets about halfway through.
- Let cool on the baking sheet for a few minutes, then transfer to a cooling rack to cool completely.
- Bake the remaining cutouts.
- Store the crackers at room temperature in an airtight container for up to 2 days, or freeze them for up to 1 week.
