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Paprika Cheddar Crackers

Crispy, and cheesy with a hint of smokey flavor.

PaprikaCrackers1

In a food processor, pulse together flour, paprika and salt. Add cheese and butter, pulsing until uniformly crumbly.
With the machine running, slowly pour in the milk. Dough should stick together when pressed with fingers.
Pour mixture into a large Ziploc bag (less messy!) and shape into a flattened disk. Chill for 40 minutes.

Take about ¼ cup of dough and shape into a ball with hands, gently warming it a bit. Flatten and place between 2 pieces of parchment paper (this works better than wax paper or plastic wrap). Roll out to 1/8” thick, and cut into squares (1″ or 2″ square) with cookie cutter, or pizza cutter. Place onto a parchment lined baking sheet and using the sharp end of a bamboo skewer, prick a few holes into each. If desired, you can lightly spritz with a bit of water (this helps the salt stick) and shake some salt on their tops then bake until crispy.


Paprika Cheddar Crackers
5.0 from 1 reviews
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Serves: 15-30
Crispy, and cheesy with a hint of smokey flavor.
Ingredients
  • 1 cup GF Flour Blend
  • ½ tsp paprika
  • ½ tsp salt
  • 1 cup GF aged Cheddar cheese, grated
  • ¼ cup butter or margarine, cold and cubed
  • 4 Tbsp milk or milk alternative
Instructions
  1. In a food processor, pulse together flour, paprika and salt. Add cheese and butter, pulsing until uniformly crumbly.
  2. With the machine running, slowly pour in the milk. Dough should stick together when pressed with fingers.
  3. Pour mixture into a large Ziploc bag (less messy!) and shape into a flattened disk. Chill for 40 minutes.
  4. Take about ¼ cup of dough and shape into a ball with hands, gently warming it a bit. Flatten and place between 2 pieces of parchment paper (this works better than wax paper or plastic wrap). Roll out to ⅛” thick, and cut into squares (1" or 2" square) with cookie cutter, or pizza cutter. Repeat with remaining dough*. Place onto a parchment lined baking sheet and using the sharp end of a bamboo skewer, prick a few holes into each. If desired, you can sprinkle with a bit of water and shake some salt on their tops.
  5. Bake at 375°F on the middle rack, for 12-14 minutes (depending on the size of cracker you made and its thickness).
  6. Cool completely then store in an airtight container
Notes
*Because gluten free dough's have a strong tendency to tear and crack when rolled out, dividing the dough up into smaller portions allows for better handling (and less frustration!).

 

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8 Responses to Paprika Cheddar Crackers

  1. Betty April 14, 2014 at 9:17 am #

    I need the recipe for GF flour blend
    [email protected]

    • Marla Hingley
      Marla Hingley April 14, 2014 at 11:57 am #

      If you look under the Recipes tab in Flour Mixes, you’ll find a variety of different blends you can use. All will work well with this recipe, so pick your favorite flour blend.

      • Bonnie March 29, 2017 at 11:12 am #

        Which flour blend do you use? The recipe says only GF Flour Blend, not which type.

        • Marla Hingley
          Marla Hingley March 29, 2017 at 1:26 pm #

          Because there are so many differet blends available (both commercially and those you mix at home), and each produces results with varying tastes and textures, it’s really up to you which blend you use. Personally, our All-Purpose Blend is my favorite for most baked goods. There are more recipes you can check out under Recipes/Flour Mixes.

  2. Margaret April 6, 2017 at 9:23 am #

    I tried this recipe yesterday & it was a hit with my guests and myself. Easy to make & delicious to taste.

    • Marla Hingley
      Marla Hingley April 7, 2017 at 1:31 pm #

      That’s great to hear! Thanks for letting us know! Have a great day 🙂

  3. Patt April 6, 2017 at 10:15 am #

    About how many crackers do you get from this recipe if you make them about the size of Cheez Bits crackers?

    • Marla Hingley
      Marla Hingley April 7, 2017 at 1:27 pm #

      I’m sorry, I really don’t know. The quantity would vary depending on what size you wanted. For 2″ x 2″ size, it makes approx 20. Or 1″ x 1″ would be about 40.

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