A great snack to surprise your gluten-free guests with!
Ingredients
- ½ cups shredded Cheddar-Monterey Jack cheese blend: 4 piece
- butter: 1 cup (cut into small pieces)
- ½ cups garbanzo bean flour: 1 piece
- smoked paprika: 1 tsp (to taste, optional)
- kosher salt: (to taste)
Metric Conversion
Stages of cooking
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Preheat oven to 375 degrees F (190 degrees C).
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Put Cheddar-Monterey Jack cheese in a bowl; add butter. Cover bowl and let sit until warmed to room temperature.
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Combine flour and paprika together in a separate bowl.
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Mix cheese and butter together using your hands. Slowly add flour mixture to cheese-butter mixture until dough holds together in a ball. Roll dough onto a work surface, about 1/8-inch thick. Cut dough into cracker shapes using cookie cutters or a knife; sprinkle salt over dough. Arrange dough pieces on a baking sheet.
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Bake in the preheated oven until crackers are crisp, 15 to 18 minutes.
