-
1
1.
-
2
For the crackers: Mix together the dry ingredients (flour through salt).
-
3
2.
-
4
Cut in the cold butter with a pastry tool, or two butter knives.
-
5
3.
-
6
Add the water, a tablespoon at a time, until the mixture comes together as a ball.
-
7
4.
-
8
Flatten into a disc, wrap in plastic and chill for 20 minutes.
-
9
5.
-
10
Preheat oven to 350 F (180 C).
-
11
6.
-
12
Roll the dough out on a silicone baking mat until very thin (about the thickness of a nickel or so).
-
13
I covered my whole Silpat sheet.
-
14
7.
-
15
Use a pizza cutter or sharp knife and cut into cracker sizes and shapes (taking care not to cut your baking mat).
-
16
Place them on a Silpat lined baking tray.
-
17
8.
-
18
Use a fork or skewer to poke holes in the crackers (to prevent puffing up).
-
19
9.
-
20
Bake 18-20 minutes.
-
21
10.
-
22
Use the second amount of butter (melted) to brush over top of the top of the crackers, working half of the sheet at a time, and then sprinkle on any desired toppings.
-
23
Let them cool.
-
24
They will get crisper once they cool.
-
25
Notes: 1.
-
26
Prep time includes 20 minutes chilling time in the fridge.
-
27
2.
-
28
If you dont have, or dont want to use the oat and millet flours, omit them and use a total of 150 grams of gluten-free flour mix.
-
29
(Click on the related blog link for the mix I make if you dont have one you like.)
-
30
3.
-
31
I cut this into 48 crackers.
