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Hello List Members:

During the past few days a number of posts were send in search of the
perfect GF Crackers.  I do have a GF Cracker recipe that I like to share
with you all.  You will see that the original recipe calls for Cheddar
Cheese; if you LI (lactose intolerant) you can just leave the cheese out and
make a plain GF cracker that you can enjoy.  However, you can also replace
the cheese with your favourite dry or fresh herb if you like; the variety of
crackers that you can make are endless.  Hope you like and enjoy the recipe.

Clelia
~~~~~
Cheddar Crackers

Use good quality cheese and plenty of it.  This turns out a tender cracker
that is layered like the best pastry.  The flavor is of toasted cheese

2 c. fine rice flour
1 tsp. salt
1/2 tsp. cayenne pepper (optional; more for a hotter cracker)
1 tsp. finely ground mustard seed (optional)
6 Tbs. or (3/4 cup) butter or margarine, softened
12 oz. cheddar cheese, shredded
3 egg yolks (optional if you are allergic to eggs)
2 Tbs. water
 Salt for the tops (optional)

Preheat the oven to 350 degrees F.

In the food processor or in a large bowl, combine 1-1/2 cup flour reserve
1/2 cup), salt, cayenne and ground mustard.  Cut the butter into the flour
mixture until it resembles coarse meal.  Mix in the cheese.  Stir well until
the cheese is evenly coated.

In a separate bowl, mix together the egg yolks and the water. Add the egg
mixture to the flour mixture and blend to form a dough that will hold
together in a cohesive ball.  Add more flour from the reserved half cup, as
needed, to make a workable dough.  Wrap the dough in wax paper and chill one
hour.

Divide the dough into two equal portions for rolling.  On a GF- floured
surface or pastry cloth, roll out to a circle approx. 1/2 inch thick.  The
dough will be crumbly and a bit hard to manipulate, but don't let this worry
you, it doesn't hurt the final product.

Cut this circle in four equal "pie" segments.  Gently lift each of the
segments one at a time and, without rotating them, stack them so that the
straight edges form the sides of a square.  Press this gently and roll it
out again.  (This is what makes the cracker flaky).  Repeat cutting, lifting
and rolling out two more times.  Roll the dough thinner the last time, about
1/8 inch thick.  If desired, sprinkle top lightly and evenly with salt and
roll over it lightly with the rolling pin.  With a sharp knife (or rolling
pizza cutter, if you have one), cut the dough into 1-inch squares and place
them on an ungreased baking sheet.  Prick each square 1 or 2 times with the
tines of a fork.  Bake for 10 minutes.  Remove any crackers that are already
browned through.  Turn the rest and bake an additional 5 or 6 minutes, or
until medium brown.  Remove to a rack to cool.  Yield: 70-80.  For another
variety, leave out the cayenne, mustard and cheddar cheese and substitute 12
oz.  Feta cheese.  This makes a cracker with a little tang to it. I suspect
you could substitute any hard or crumbly cheese.