GLUTEN-FREE COCONUT FLOUR CRACKERS
Joy Jacqueline Leaner
With the warmer weather and our summer holidays almost here, we will without a doubt have lots of small get-togethers. This got me thinking that I’d adapt my gluten-free biscuits to make crackers or savoury biscuits for a cheese board or charcuterie platter. After quick experiments in the kitchen, I came up with these gluten-free coconut flour crackers/savoury biscuits for a cheese board. It yields 36 savoury biscuits.
• 1 cup (250 ml) coconut flour
• 30 g (5 tbsp) hard cheese, finely grated
• 20 g (2 tbsp) dates, finely grated
• 6 tbsp + 2 tsp (100 g) butter, at room temperature
• ¼ tsp (1 ml) salt
• ¼ tsp (1 ml) baking powder
• ¼ tsp (1 ml) vanilla essence
Preheat the oven to 140˚C.
Sift the flour, salt and baking powder together.
Mix in the cheese and dates.
Add 50 g (half of the butter) butter, rubbing the mixture to make a crumbly dough. Then add 25 g (2 tbsp) butter and continue mixing. Add the vanilla essence and the remaining 25 g (2 tbsp) butter and mix. At this stage, the dough should clear away from the sides of the mixing bowl.
Roll the dough
