Author Notes
Looking for something to offset the sweet snacks typically served for the holiday, I came up with this recipe for a gluten-free cracker that nearly anyone can enjoy. It plays on the idea of shortbread, but takes a savory turn by reducing the sugar and replacing half of the butter with chèvre. The addition of rosemary adds a fragrant note and raises these crackers to a whole new level. —Eatsimplywell
Ingredients
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2 cups
buckwheat flour
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8 tablespoons
sugar
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1 teaspoon
salt
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1/2 cup
Chèvre
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1/2 cup
butter
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2 teaspoons
chopped fresh Rosemary
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6 tablespoons
cold water
Directions
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Mix the flour, sugar and salt together to combine thoroughly. Pour into the bowl of a food processor and add the chèvre, butter and rosemary. Process until fully combined and the mixture begins to clump together. With the food processor running, slowly add the cold water in a steady stream. Process until the mixture begins to form a mass. Turn off the food processor. Tip the mixture into a bowl or onto a clean countertop. Knead together until it forms a smooth mass. Wrap in plastic wrap and refrigerate for 30 minutes or freeze for 15 minutes, until cold but not rock solid.
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Divide the dough in half. Sprinkle the counter top with a light layer of buckwheat flour. Roll the dough out into an even layer, about 1/8 thick, turning the dough over and dusting both sides with additional flour during the rolling out process to prevent sticking. Cut with the cookie cutter of your choice. Place the raw cookies onto a parchment-lined oven pan about 1/4" apart. Bake 10-12 minutes until light golden brown. Cool completely. Repeat with remaining dough. Any dough scraps can be re-rolled several times. Since buckwheat contains no gluten, this dough will not toughen up with re-rolling.
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Makes 75-85 small crackers. Store in an air-tight container for up to 2 weeks.
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