Kids Can Make: Healthy, Gluten-Free Cheesy Crackers

4.30 (25)
⏱ 20 mins 🍽 Serves 100 🏷 Healthy

This gluten-free cracker recipe is perfect for getting children involved in the kitchen. The forgiving dough is ideal for rolling and cutting into fun shapes. Kids can help measure, mix, and decorate these cheesy, savoury snacks before they are baked until crisp. The recipe yields a large batch, making it great for sharing or storing.

Kids Can Make: Healthy, Gluten-Free Cheesy Crackers

Ingredients

  • 1 large egg, separated
  • 1 tablespoon cider vinegar
  • 180g gluten-free all-purpose flour, plus more for dusting
  • 1 tablespoon cornstarch
  • 3/4 teaspoon kosher salt, plus more for sprinkling
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon paprika
  • 1/4 teaspoon turmeric
  • 6 tablespoons unsalted butter, cut into small pieces
  • 40g shredded Cheddar
  • 40g grated Parmesan
  • 1 tablespoon white sesame seeds
  • 2 teaspoons poppy seeds

Method

  1. Whisk the egg white with the cider vinegar and 3 tablespoons of water in a small bowl, then set it aside. Place the egg yolk in a separate small bowl, cover it, and keep it in the refrigerator for later.
  2. Combine the gluten-free flour, cornstarch, kosher salt, baking powder, dry mustard, paprika, and turmeric in a food processor with a few pulses. Add the butter pieces, Cheddar, and Parmesan, then pulse again until the butter is fully incorporated. Pour in the egg white mixture and pulse until a cohesive, slightly wet dough ball forms.
  3. Place the dough on a large sheet of plastic wrap and pat it into a round about 1/2 inch thick. Wrap it securely and refrigerate for about 1 hour to firm up.
  4. Arrange two oven racks in the top and bottom third of your oven and heat it to 180 degrees C. Prepare two baking sheets by lining them with parchment paper.
  5. Roll the chilled dough out on a large piece of parchment to a thickness of about 1/8 inch. Use a 1 1/2-inch cookie cutter to cut out shapes, transferring them to the prepared sheets with about 1/2 inch between each. Re-roll the scraps to cut more crackers, dusting with extra flour if the dough becomes sticky.
  6. Mix the reserved egg yolk with 2 teaspoons of water. Lightly brush this mixture over the top of each cracker. Sprinkle a few sesame seeds, poppy seeds, and a very small pinch of salt onto each one.
  7. Bake two sheets at a time for about 20 minutes, until the cracker bottoms are a deep golden brown, rotating the trays halfway through. Let the crackers cool on the sheets for a few minutes before moving them to a cooling rack. Bake any remaining cutouts.
  8. Keep the completely cooled crackers in an airtight container at room temperature for up to 2 days, or freeze them for up to 1 week.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryHealthy
AuthorFood Network Kitchens