Even if you are not gluten intolerant these crackers are are perfect to serve on a cheese board. Top them with tasty spreads, dunk them in hummus or just nibble on them for a snack. On my recent trip to Provence I bought a large packet of Herbs de Provence and used that to flavour them. Any dried herbs can be used as a substitute. I don’t recommend using dried powdered Parmesan. The beauty about freshly grated Parmesan is that a little goes a long way. Just grate it using a microplane grater till you have a cup full. I used square cutter but any shape will do.I also used the gluten free flour mix from my Gluten free cookbook, which is a blend of different gluten free flours that I found worked well. If anyone is interested in the quantities for that let me know and I will send it to you. Otherwise use a bough mix will be fine.
Makes 35-40 biscuits
2 cups gluten free flour
10ml castor sugar
5ml baking powder
5ml xanthan gum
250ml freshly grated Parmesan or Pecorino cheese
10ml dried herbs ( I used Herbs de Provence but mixed herbs will also work)
250ml fresh cream
50-60 ml water to mix
Place the flour, salt, castor sugar, baking powder and xanthan gum in your mixing bowl. Add the cheese and herbs. Mix this to combine
Using a K beater add the cream and enough water to make the dough come together.
Turn the dough out onto your work surface and knead lightly to form a smooth ball.
Wrap the dough in cling wrap and allow this to rest for 30 minutes.
Roll out the dough to 1mm thickness on a lightly floured surface. Cut out the desired shape. I used a square cutter.
Transfer the squares to greased baking sheets and poke 2 sets of holes into each square using a fork.
Bake the squares in a preheated oven at 180C for about 8 minutes on each side until lightly browned.