Easy Homemade Gluten Free Two Cheese Crackers – a cross between crackers, savory cookies and pastry, these homemade cheese crackers couldn’t be easier to make. Combining cheddar and ricotta cheese, they’re full of flavour and made in minutes in a food processor. Gluten free, clean eating friendly, egg free, nut free and perfect for dinner parties and entertaining.
A cross between crackers and savoury cookies, they’re the ultimate recipe to make when you have guests coming over as they’re seriously impressive and seriously easy to make.
I mean, really, when you come out with a tray of homemade cheese crackers, you’ll be giving off some serious Martha Stewart vibes (minus the ankle bracelet and parole officer).
Fresh from the oven, they’re crisp and crunchy with light, pillowy layers. After they’ve been sitting in a container, they tend to soften up a little, but are quickly re-crisped with a few minutes in the oven.
Whether you eat them on their own, add them to a cheese platter or dip them into your favourite dips, they’re sure to be a hit.
So let me share the recipe with you! >>
Yield: makes ~36 medium crackers
Homemade Gluten Free Two Cheese Crackers
Easy Homemade Gluten Free Two Cheese Crackers – a cross between crackers, savory cookies and pastry, these homemade cheese crackers couldn’t be easier to make. Combining cheddar and ricotta cheese, they’re full of flavour and made in minutes in a food processor. Gluten free, clean eating friendly, egg free, nut free and perfect for dinner parties and entertaining.
Click to pin this recipe on Pinterest!
Click to pin this recipe on Pinterest!
prep time: 15 Mcook time: 10 Mtotal time: 25 M
ingredients:
For the Base
- 1 cup (120g) gluten free plain flour + ~1 tbsp to dust
- 1/3 cup + 1 tbsp (100g) ricotta cheese*
- 1 cup (100g) grated tasty/cheddar cheese
- 1/2 cup (100g) butter, chopped
- Optional: Fresh or dried herbs
instructions:
How to cook Homemade Gluten Free Two Cheese Crackers
For the Filling
- Preheat your oven to 180C/355F.
- Line 3-4 baking sheets with baking paper and set aside.
- Add all of your ingredients to a food processor and pulse until a soft dough forms and no lumps remain.
- Divide your dough in half, sprinkle with flour and roll quite thin (the thinner they are, the crispier they'll be, the thicker they are, the softer they'll be).
- Cut your dough into shapes using a cookie cutter or cut into squares/rectangles using a sharp knife.
- Place your crackers onto your prepared baking sheet, leaving a little bit of space around each cracker so they can puff up.
- Repeat until all your dough is used up.
- Bake for ~10-12 minutes or until golden and crunchy.
- Allow to cool slightly before serving.
- These crackers can be kept in an airtight container at room temperature for 2-3 days. If you find they're too soft, simply reheat them in the oven for a few minutes to crisp them up.
NOTES:
*I used light/skim ricotta cheese and it worked perfectly, but have also used full fat ricotta. Full fat ricotta tends to give a crunchier cracker.
**When rolling out your dough, if you find it's sticking too much or want to make as little mess as possible, roll your dough between two sheets of baking paper.
**When rolling out your dough, if you find it's sticking too much or want to make as little mess as possible, roll your dough between two sheets of baking paper.
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But tell me,
What's your go-to recipe to make to impress people you have over?
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